Rinse 200g of button mushrooms two to three times thoroughly with running water.

Chop or slice mushrooms and keep aside.

In a small mixer jar, take 1/4 cup coconut pieces (or 2tbsp grated).

Add 1tsp of cumin seeds and 1/2 tsp of black peppercorns with 6 to 8 cashews.

Grind into a smooth paste by adding little water.

Heat 3tbsp of cooking oil, add a tsp of fennel seeds, a bay leaf and a cinnamon stick.

Let the seeds and whole spices fry for 30 seconds.

Add 3/4 cup of finely chopped onion (use red onions or shallots).

Saute onions for 3 to 4 minutes until they become soft and brown.

Add few curry leaves for a fresh aroma.

Next, add a tbsp of ginger garlic paste and saute continuously for a few seconds to remove the raw smell completely.

Add chopped tomato and cook them until soft.

Now add 1/4 tsp of turmeric powder and 3/4 tsp of red chilli powder and 1/2 tsp of coriander powder.

Mix and cook the masalas a few seconds and add chopped mushrooms.

Saute well for half a minute.

Cover with a lid, keep the stove on medium heat and cook the mushroom for 6 to 8 minutes.

Soon mushrooms will begin shrinking, soft and will release water.

Open the lid and saute for a min till the mushrooms absorb all the water and masalas. Remember we did not add water here to cook the kaalan.

Add the coconut masala paste with a cup of water.

Put a 1/2 tsp of garam masala powder and mix everything well.

Next, add the required salt(around 3/4 tsp of stone salt or 1 tsp powder salt).

You can add some water to adjust the consistency of the mushroom gravy. As the coconut gets cooked Kalan kulambu will become thicker.

Cover with the lid and cook for five minutes on medium heat.

Switch off and serve with cooked rice, dosa, chapati or parottas.