1.Grind to paste the coconut and fennel seeds.
2.Heat oil in a cooker and season the items under for seasoning.
3.Add Currry leaves,green chillies and onions. Saute it well till the onion turns translucent and then add the gingergarlic paste.
4.Fry till the ginger n garlic paste turns golden brown and then add the chopped tomatoes and salt.
5.Close the cooker with the lid for 5 minutes in slow fire, till the tomatoes cooked to mash.
6.Now its time to add all the powders with cooked tomatoes.Leave it to cook till the raw smell of the powders goes off.
7.Add the Oyster mushroom into the gravy and turn it gently for 2 minutes and close the lid to cook for 10 minutes in medium fire.( First add the stems of the mushrooms into the gravy while powders are cooking, becoz it will takes time to cook than the leaves).
8.Atlast add the coconut paste and leave it to cook in medium fire for 10 minutes.
9.Serve hot the Oyster Mushroom kuruma with rice, chapathi or with poori. We tried this kuruma with Plain Rice.