Experience Kerala's culinary delights: Savoury and spicy Mushroom Theeyal recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

 

Ingredients

200 gms mushroom

1 cup grated coconut

1 cup shallots (chopped)

1 small lemon-sized ball of tamarind

½ tsp fennel seeds

1 tsp red chilli powder

1 tsp coriander powder

3-4 green chillies

1 ½ tbsp of coconut oil

Salt to taste

400 ml water

 

For tempering

1 tbsp coconut oil

½ tsp mustard seeds

1 shallots (chopped)

2 dried red chillies

1 sprig of curry leaves

 

 

Method

 

Step 1:

Wash and drain the mushrooms, cut them into four pieces, and keep them aside.

 

Step 2:

Soak the tamarind in 100 ml of water for some time. Extract the juice and set it aside.

 

Step 3:

Heat a pan and dry roast the grated coconut over a medium flame. Add one tablespoon of chopped shallots, curry leaf petals, fennel seeds, salt, and one teaspoon of oil. Stir continuously until the coconut turns dark brown.

 

Step 4:

Turn off the flame and add the red chilli and coriander powder. Combine well. Transfer the roasted ingredients to a plate and allow it to cool.

 

Step 5:

Grind the roasted mixture in a blender without adding water. While grinding, oil starts separating from the coconut.

 

Step 6:

Heat one tablespoon of coconut oil in a pan. Add sliced shallots, slit green chilies, and a few curry leaf petals. Sauté for 2 to 3 minutes. Add salt and a pinch of turmeric powder.

 

Step 7:

Add the mushrooms and sauté for 2 to 3 minutes over a medium flame. Cutting the mushroom into pieces just before it is cooked is always better to avoid discolouration.

 

Step 8:

Add the ground coconut paste after adding 200 ml of water. Cook over a low flame and allow it to boil. Add more water as per your required consistency. Cover and cook for 5 minutes or till it's done. Occasionally, stir the curry.

 

Step 9:

Add two tablespoons of tamarind juice and bring everything to a boil. Turn off the flame. Cover and keep it aside.

 

Step 10:

Finally, heat one tablespoon of coconut oil in a pan and splutter the mustard seeds. Add chopped shallot, dried red chilies, and curry leaves. Sauté until the shallots turn brown, then pour it over the curry. Mushroom Theeyal is ready to serve.

 

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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