Mushroom chettinad

Directions

1. In a frying pan, add the coconut oil and let it come up to the temperature and once its hot add the chilies and curry leaves until they start splattering
2. Add the diced onions to the pan and sauté them until they are translucent.
3. Add the halved mushrooms and increase the heat and let the mushrooms release the water and evaporate it.
4. Add Picosa's Chettinad Spice Paste and mix well and lower the heat to simmer until the steam starts coming out.
5. Serve hot.