Koon Thoran - A Mushroom Coconut Preparation

When Mom is in residence, old recipes pop up like mushrooms. Pun intended:-) Mushroom is a favorite of my Mom's and also my husband's. Wouldn't you say the planets are just aligned for this one? Just what I thought too. So we'd been eating these lovey-dovey little umbrellas with a generous addition of coconut under the guise of a thoran and no one is complaining.

Back in the farm, you know rainy season has taken root when mushrooms appear as if overnight. They range from large sprawling ones to dainty little beauties. The poisonous genre never looked great and so were easily distinguishable, says Mom. I used to find them everywhere. Under the fallen tree, on the side of a little walkway, on the stone fence separating one part of the land from another, next to the stream filled with tiny water creatures that flowed only during the rainy season and even under that moss filled rock jutting out of place anywhere. They also remind me of the lilies that used to sprout in abundance with brilliance and beauty all over our upper land. Both in white and pretty peach. Mom used to say that the lilies sprout to commemorate a special event and I used to look at them and ponder on that. It is said that when St. Joseph went to seek Mother Mary's hand, she wasn't quite sure of it as he was rather old compared to others with similar intentions and prayed for a sign. Then these lilies sprouted on his walking stick and that clinched the deal. Sweet. eh? What are lilies doing in a mushroom recipe? I don't know either:-) Here comes the recipe.

In The Mix

Mushroom - 1 lbs (can be brown or white)
turmeric - 1/2 tsp

coconut powder/grated coconut - 3/4 cup
shallot - 2 or 3
green chili - 4 to 5
turmeric - 1/4 tsp

How To Do

Prepare the mushrooms first by removing the skin on the umbrella part. It will peel off easily from the edge of the umbrella to top center. Break off the stem, peel off skin and dice along with the cleaned tops. Now wash and drain with water and 1/2 tsp or more turmeric. This is necessary to remove any unwanted flavors. I think this step is probably because mushrooms grow close to ground and are subjected to all kinds of things going over, under or on them...

Now mix with salt and curry leaves and set to cook after adding a few table spoons of water.
If you add more water, it will take forever to dry up since mushroom's own water will show up too while being cooked. Cover and after a minute or two of high heat, cook on low for a few minutes. Prepare the coconut gravy now.

Coarsely grate the coconut, 1/4 tsp turmeric, green chilies with enough salt and water. Add this to the top of the mushroom and cover and cook again for 5-10 minutes. Do not stir at this time. Dry to your preference, stir towards the end and consume with hot white rice!

Mom does not like any other curry with mushroom. No non-veg I mean. Says they won't go with the mushrooms. Just your good old rice and mushrooms. Works for me! She also talks of these "doll mushrooms" that are supposed to be even more delicious. Not sure how to get a hold of those here.