Mushroom (Koon) Mutta Thoran | Kerala Style Mushroom-Egg Stir Fry
Mushroom (Koon) Mutta Thoran ~ Finely cut mushrooms stir fried with scrambled eggs and shredded coconut
When Onam fell on a weekday this year, all I wanted to do was put together dinner with a few Kerala-style dishes that would appeal to a barely-mallu palette. This thoran is a perfect fit – D found it hard to believe this dish was indeed of Kerala origin.. it is a Syrian Christian dish actually. When I came across this combination across blogs online, I had to give it a try. At first, the idea of adding wet eggs to sauteed mushrooms seemed quite odd, but the final result was absolutely awesome. I went with my tried-and-tested method from the fish puttu recipe, replacing the fish with mushrooms and eggs. And we wiped off the dish in no time at all! Have made it a few times since, and it has surely become a favorite out here. In fact, so much that I have now restored to chopping up at least one pack of my button mushrooms into a fine cut and putting it away in a freezer bag to be able to fix this one up real quick when in a time crunch. With 2 of the fastest cooking ingredients out there, this can help you nail down that perfectly nutritious weeknight meal, that tastes super good, in no time at all!
Oh – and before I forget – you can even make your own burrito-style roll ups with rotis or tortillas with this one!
Mushroom (Koon) Mutta Thoran
Cooking Time: under 30 minutes | Serves: 4
- 8 oz white button mushrooms, finely chopped
- 1/2 medium onion, finely chopped
- 3 – 4 eggs (more or less based on preference)
- 1 Tbsp oil
- 1/2 tsp mustard seeds
- 1/2 Tbsp urad seeds
- 2-3 cloves of fresh garlic, minced (approx. 1 tsp)
- few curry leaves
- 1/2 tsp ground turmeric
- 1/2 tsp ground red chili
- 1/2 Tbsp ground coriander
- salt to taste
- pepper to taste
- 3 – 4 tbsp coconut, shredded/grated (optional)
- few stalks of cilantro, finely chopped, for garnishing
- Heat oil in a pan, add mustard and urad seeds and wait for the mustard to crackle.
- Add the curry leaves, minced garlic and chopped onions.
- Saute for a few minutes on med-heat until onions start turning golden brown. Add some salt to help onions cook faster.
- Add the mushrooms along with dry ground spices – chili powder, turmeric, coriander.
- Saute for a few minutes, until mushrooms are done and the water from the vegetable has almost dried up.
- Break the eggs into the mixture and saute on high-heat for a couple of minutes until the eggs are fully scrambled and no longer wet.
- Season with more salt and pepper if desired.
- Add the shredded coconut and stir fry for another 1-2 minutes and turn off the heat.
Garnish with some chopped cilantro and serve hot with rice and curry of choice!