Dakshin Mushroom Curry

 :

500 grams mushrooms, cleaned and sliced
1 large onion, finely chopped
2 tomatoes, finely chopped
130 grams coconut milk
130 grams grated coconut
15 ml refined oil
6 grams mustard seeds
6 grams cumin seeds
1 sprig curry leaves
6 grams ginger garlic paste
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

**1. Prepare Coconut Paste:**

1. Grind the grated coconut with a little water to make a smooth coconut paste. Set aside.

**2. Sauté Mushrooms:**

1. Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.

2. Add curry leaves and chopped onions. Sauté until the onions become golden brown.

3. Add ginger garlic paste and sauté for a minute until the raw smell disappears.

4. Add sliced mushrooms and cook until they release moisture and become tender.

**3. Add Spices:**

1. Add turmeric powder, red chili powder, and coriander powder. Mix well.

2. Add chopped tomatoes and cook until they are soft and the oil begins to separate.

**4. Add Coconut Milk and Paste:**

1. Pour in coconut milk and the prepared coconut paste. Stir and simmer for a few minutes until the curry thickens.

**5. Season and Garnish:**

1. Season with salt according to taste.

2. Garnish with fresh coriander leaves.

**6. Serve:**

1. Dakshin Mushroom Curry is ready to be served.

2. Serve it hot with steamed rice, dosa, idli, or any South Indian bread of your choice.

 Note:

Adjust the quantity of red chili powder based on your spice preference.
You can add vegetables like bell peppers or peas for variation.

Enjoy your Dakshin Mushroom Curry with its aromatic blend of South Indian spices and coconut flavor!