Koonu Choru (mushroom) Recipe

Soak and wash rice

Rinse the rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain thoroughly.

Grind coconut paste

In a blender, combine the grated coconut, 1 cup water, 1 green chili (from the measured chilies), and a pinch of salt. Grind to a smooth, slightly coarse paste. Set aside.

Slice mushrooms, thinly slice the onion, chop the tomato, and slit remaining green chili(s). Keep curry leaves and cilantro ready.

Heat a heavy-bottomed pot or deep pan over medium heat. Add 2 tbs coconut oil. When hot, add mustard seeds. When they begin to pop, add fenugreek seeds, urad dal and chana dal. Fry until the dals turn golden (about 30–45 seconds).

Add the dry red chilies and curry leaves; sauté for 10–15 seconds until aromatic. Add sliced onions and a pinch of salt; sauté until onions are soft and translucent, about 4–6 minutes.

Stir in the chopped tomato, slit green chilies, turmeric powder and red chili powder. Cook until tomatoes break down and oil begins to separate from the masala, 3–4 minutes.

Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their moisture and reduce, about 5–7 minutes. If the mushrooms exude a lot of water, cook until most of it evaporates but keep some for the stew.

Add the drained rice to the mushroom-tomato mixture and gently toss to coat the rice grains with the masala for about 1 minute.

Pour in 4 cups water, the ground coconut paste, and salt (adjust to taste; the ingredient list uses 1.5 tsp as a guideline). Stir gently to combine. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid and cook for 15–18 minutes, or until rice is tender and liquid is absorbed. Do not stir frequently; check once toward the end to prevent sticking. If using a rice cooker, transfer the mixture and cook per rice-cooker instructions.

After cooking, turn off heat and let the pot rest, covered, for 8–10 minutes to steam. This helps grains separate and flavors meld.

Open the lid and gently fluff the rice with a fork or spatula, mixing in ghee (if using), chopped cilantro and a squeeze of lemon juice to brighten the flavors. Taste and adjust salt as needed.

Serve Koonu Choru hot with a side of papad, pickle, or raita. Leftovers keep well refrigerated for up to 2 days and reheat with a splash of water.