KERALA MUSHROOM THIYAL
If you love mushrooms, coconut, and south Indian food, this is the recipe for you. The original recipe calls for 1 tablespoon of chili powder, which, unless you have very mild chili powder, could be blisteringly hot. My chili powder is very hot and I find 1/2 teaspoon plenty enough. You can either serve this as a side vegetable dish, or as a main dish with rice or Indian breads. Adapted from a recipe by Velayudhan Koolichalakal.
Provided by Daydream
Categories Coconut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the coconut paste: Heat the vegetable oil in a non-stick, heavy skillet and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes. If using unsweetened dessicated coconut, it will take less time. Be careful not to burn the coconut.
- Stir in the chili powder and coriander powder and roast with the coconut for one minute. Set aside and cool lightly, then transfer the mixture to a blender with the water, and grind to a very fine paste. Set aside.
- For the mushroom curry: Lightly saute the mushrooms in vegetable oil, butter or ghee until silken and just softened. Drain and reserve any liquid. Set aside.
- In a medium-size pan, heat the extra vegetable oil and saute the ginger, chilies and onions for two to three minutes. Add the drained mushrooms, turmeric powder, the mushroom liquid made up to 1 1/2 cups with water, and salt, then partially cover with a lid, and simmer 5 minutes. Add the curry leaves and tamarind paste, and stir briefly before adding the coconut paste. Cover pan and cook over low heat for three minutes.
- For tempering: Just before serving, heat the 1 1/2 tsp vegetable oil in a small skillet or flameproof ladle and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve.
Nutrition Facts : Calories 359.6, Fat 31.6, SaturatedFat 19.7, Sodium 607.2, Carbohydrate 18.4, Fiber 7.4, Sugar 6.6, Protein 6.9
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Najimislam Naimmia
[email protected]This was a great recipe. Thanks for sharing!
Rawan. Ali
[email protected]I would definitely make this again.
Dulal Sardar
[email protected]Two thumbs up!
Md Udoy
[email protected]5 stars!
Phillip Cletus
[email protected]This dish was amazing! I highly recommend it.
Diya Mim
[email protected]I loved this recipe! The mushrooms were so flavorful and the sauce was perfect. I will definitely be making this again.
Julie Mitchell
[email protected]This dish was delicious! The sauce was so flavorful and the mushrooms were cooked perfectly. I served it with rice and it was a hit with my family.
Vincent Atakha
[email protected]This was a really good recipe. I made it for my family and they all loved it. The sauce was very flavorful and the mushrooms were cooked perfectly. I would definitely recommend this recipe to others.
Alexander Mccallum
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a little more spice. I love spicy food, so I would probably add a teaspoon or two of chili powder next time.
Matchless Hassan
[email protected]This dish was amazing! I'm not usually a fan of mushrooms, but this recipe changed my mind. The sauce was so flavorful and the mushrooms were cooked perfectly. I will definitely be making this again.
Joshua Farrell
[email protected]I've made this mushroom thiyal several times now and it's always a hit. It's a great way to use up leftover mushrooms and it's also a very affordable dish. I love the creamy sauce and the flavorful spices.
Chris G
[email protected]This mushroom thiyal is a delicious and flavorful dish that is easy to make. I followed the recipe exactly and it turned out perfectly. The mushrooms were cooked to perfection and the sauce was rich and creamy. I served it with rice and it was a hit