Description
A dry Kerala-style side curry briefly stir-frying mushrooms with spices like mustard seeds, heavily dusted with freshly grated coconut.
Restaurants serving Koon Thoran
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mushrooms
- Coconut fine
- Onion
- Green chili
- Mustard seeds
- Urad Dal
- Cumin
- Turmeric
- Red chili
- Curry leaves
- Salt
- Coconut oil
Instructions
- Slice mushrooms; mix grated coconut, cumin, turmeric, and red chili.
- Heat coconut oil, fry mustard seeds, Urad Dal, curry leaves, onions, and green chilies.
- Toss in the mushroom-coconut mix, stir-fry briefly on high to evaporate mushroom moisture to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet coconut aroma and savory mustard seeds
Substitutes at Japanese supermarkets
Shimeji (equally delicious as a mushroom substitute)
Pairing
Indica rice、Meals
Trivia
[Trend] 'Koon' means mushroom in Malayalam. Thoran is usually made with cabbage or beans, but using mushrooms adds a unique umami, gaining praise as a modern vegetarian dish.
Eating tips & etiquette
[Unique Eating] Serve alongside rice, mix with other watery curries, and eat using the mushroom texture and coconut sweetness as accents!
Allergen
None