Chanterelle Mushroom Masala curry

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance. When we bought them, we were highly impressed with the good things written about this variety and wanted to try it out once. I was little skeptical about how it might taste combined with Indian spices but the curry came out really really well.
Chanterelle Mushrooms - 1 cup
Onions pieces - 2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
A pinch of Turmeric
2 cups of water

For Masala:
1 tbsp uncooked rice grains
1 tbsp dry coconut powder/flakes
2 Garlic pods
1/2 tbsp Dhaniya/Coriander seeds

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 Red chillies, cut into 1 inch pieces
5-6 Curry Leaves

Wash mushoom pieces thoroughly and strain.
In a heavy bottomed pan, add mushroom pieces, onion pieces, red chilli powder, turmeric and salt

Add 2 cups of water and cook till mushrooms are mix well
Cover with lid and cook till mushroom are soft. It takes about 10min
In a coffee grinder or small mixie, add all masala ingredients and grind coarsely
Add this masala to the curry and cook for 3  more min and switch off the heat
In a pan, add 1 tbsp oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry till mustard seeds splutter
Add this tempering to the curry and mix well. Very tasty mushroom masala is ready to be served
Goes well with hot white rice!

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