Heat 1 teaspoon oil in a skillet over medium heat and roast the coriander seeds and byadagi chilles separately. Grind the roasted chillies , coriander seeds, tamarind pulp and coconut to a smooth paste by adding as little water as possible. The ground paste should be thick.

To the same skillet, add rest of the oil and when hot, add the chopped onions. Saute till translucent.

Add the chopped mushrooms and stir to combine. Cook uncovered for 3-4 minutes. Now add the ground coconut masala paste and mix well. Add salt and cook covered for 5-8 minutes or until the mushrooms are cooked thoroughly. Cook uncovered till all the liquid evaporated.

Serve hot .