Kerala Mushroom Thiyal Recipe

Dive into the aromatic flavors of Kerala with this irresistible Mushroom Thiyal! This South Indian coconut curry boasts tender mushrooms simmered in a rich, spicy sauce. A unique twist on a classic, our recipe uses a customizable amount of chili powder to suit your spice preference, making it perfect for both spice lovers and those who prefer a milder kick. Serve this delicious vegetarian dish as a side or a hearty main course with rice or naan. Adapted from a recipe by Velayudhan Koolichalakal.

Prep Time 15 mins

Cook Time 55 mins

Calories 359.6 kcal

Protein 13g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Kerala Mushroom Thiyal

3 tablespoons vegetable oil
Garlic Cloves
1 cup grated fresh coconut (or 1/2 cup desiccated coconut)
1/2 teaspoon chili powder
1 teaspoon coriander powder
1/4 cup water + enough to make 1 1/2 cups total with mushroom liquid
1 pound mushrooms
Gingerroot
Green Chili
Onion
1/2 teaspoon turmeric powder
Mushroom Liquid
to taste
10 curry leaves
1 tablespoon tamarind paste
Black Mustard Seeds

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How to Make Kerala Mushroom Thiyal

**Make the Coconut Paste:** Heat 1 tablespoon vegetable oil in a heavy skillet. Add 1 cup grated fresh coconut (or 1/2 cup desiccated coconut) and 2 cloves garlic, minced.
Gently toast the coconut and garlic, stirring frequently, until golden brown (15-20 minutes for fresh/frozen; less for desiccated).
Add 1/2 teaspoon chili powder and 1 teaspoon coriander powder. Roast for 1 minute.
Let the mixture cool slightly. Blend with 1/4 cup water until completely smooth.
Set aside.
**Cook the Mushrooms:** Saute 1 pound mushrooms in 1 tablespoon vegetable oil, butter, or ghee until softened. Drain, reserving the liquid.
Set aside.
**Prepare the Curry:** In a medium pan, heat 1 tablespoon vegetable oil. Saute 1-inch piece ginger (minced), 2 green chilies (finely chopped), and 1/2 cup chopped onion for 2-3 minutes.
Add the mushrooms, 1/2 teaspoon turmeric powder, the reserved mushroom liquid (topped up with water to make 1 1/2 cups), and salt to taste. Simmer, partially covered, for 5 minutes.
Stir in 10 curry leaves and 1 tablespoon tamarind paste. Add the coconut paste.
Cover and cook on low heat for 3 minutes.
**Tempering:** Heat 1 1/2 teaspoons vegetable oil in a small skillet. Add 1 teaspoon mustard seeds. Once they pop, pour over the mushroom curry.
Stir and serve hot with rice or Indian bread.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

26g

Fat

98g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Mushroom Recipes Asian Indian Healthy Vegetarian Vegan Gluten Free

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Frequently Asked Questions

How long does it take to make Kerala Mushroom Thiyal?

Kerala Mushroom Thiyal takes about 70 minutes from start to finish — roughly 15 minutes to prepare and 55 minutes to cook.

How many calories are in Kerala Mushroom Thiyal?

Kerala Mushroom Thiyal has approximately 359.6 calories per serving, with about 13 g protein, 6 g carbohydrates and 48 g fat.

What ingredients do I need for Kerala Mushroom Thiyal?

The key ingredients for Kerala Mushroom Thiyal are Vegetable Oil, Garlic Cloves, Coconut, Chili Powder, Coriander Powder, Water. See the full list with measurements above.