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
6g
