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    You are in: Home / Recipes / Kerala Mushroom Thiyal Recipe
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    Kerala Mushroom Thiyal

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Daydream's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For Coconut Paste

    For Mushroom Curry

    For Tempering

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on October 15, 2007

      55

      Thanx for this great recipe...i was waiting to try this myself...but since DH was in a chef-mode,he tried it out...though we had it alongwith pita bread..it would b great with white rice too... The only modification he made was to decrease the amount of tamarind as we use tamarind concentrate at home rather than the thick paste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2007

      55

      Daydream, this mushroom thiyal is excellent! With my parents being from Kerala, we truly enjoyed this dish, as it is very flavorful and quick to make. Thank you for sharing a recipe that will be made again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2006

      55

      Outstanding! I used the full amount of chili powder and 2 jalapenos. I left out the curry leaves (I can't get them here in small-town Ohio), but this still turned out great. Don't be scared off by the long list of ingredients...this really isn't very difficult to make. Thanks for posting; I'm sure I'll be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Kerala Mushroom Thiyal

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.6
     
    Calories from Fat 284
    79%
    Total Fat 31.6 g
    48%
    Saturated Fat 19.6 g
    98%
    Cholesterol 0.0 mg
    0%
    Sodium 607.1 mg
    25%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 7.4 g
    29%
    Sugars 6.5 g
    26%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    curry leaves

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