Kerala Mushroom Thiyal

READY IN: 55mins
Recipe by Daydream

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.

Top Review by Seeprats

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 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.

Ingredients Nutrition

  • For Coconut Paste

  • 1 tablespoon vegetable oil
  • 8 garlic cloves, peeled and left whole (use less if preferred, I do!)
  • 1 12 cups grated coconut (fresh or frozen or unsweetened, desiccated)
  • 12-1 teaspoon pure chili powder (or to taste)
  • 1 tablespoon coriander powder
  • 34 cup water
  • For Mushroom Curry

  • 12-1 tablespoon vegetable oil or 12-1 tablespoon butter or 12-1 tablespoon ghee
  • 16 ounces fresh button mushrooms, halved (or quartered if large)
  • 1 tablespoon vegetable oil, extra
  • 1 tablespoon gingerroot, cut in julienne strips
  • 1 -3 green chili, cut in half lengthwise (de-seeded for less heat)
  • 12 cup onion, sliced
  • 1 teaspoon turmeric powder
  • reserved mushroom liquid, made up to 1 1/2 cups, with water
  • 1 teaspoon salt (or to taste)
  • 10 -15 fresh curry leaves (or frozen)
  • 2 -3 teaspoons thick tamarind paste
  • For Tempering

  • 1 12 teaspoons vegetable oil
  • 1 teaspoon black mustard seeds


  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. 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. 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. 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. 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.

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