Coconut Rice, Mushroom Sukhem and Kachumber Salad

Ingredients

• 400 g Button Mushrooms (cleaned and quartered)
• 2 medium Onion (finely chopped)
• 1 cup Fresh Coconut (grated)
• 5 count Dried Red Chillies (Goan or Bedgi variety recommended)
• 1 tbsp Coriander Seeds
• 1 tbsp Tamarind (seedless)
• 0.25 cup Warm Water (for soaking tamarind and grinding)
• 0.5 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 10 count Curry Leaves
• 0.5 tsp Jaggery (grated, optional)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • Soak the tamarind in 1/4 cup of warm water for 10 minutes.
   • Squeeze the pulp from the tamarind into the water and discard any fibrous parts.
   • In a grinder jar, combine the grated coconut, dried red chillies, coriander seeds, and turmeric powder.
   • Add the prepared tamarind water and grind to a coarse, thick paste. Add a splash more water only if necessary to help with grinding. Set aside.
2. 2

   Sauté Aromatics and Onions

   • Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
   • Immediately add the curry leaves and sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they become soft and translucent.
3. 3

   Cook the Mushrooms

   • Add the quartered mushrooms and salt to the pan. Mix well and cook for 5-7 minutes.
   • The mushrooms will release their natural water; continue to cook until most of this water has evaporated.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.