6 Reviews

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.

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Seeprats October 15, 2007

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.

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Blue Peacock April 06, 2007

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.

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Aunt Cookie November 12, 2006

I made half of this recipe the other night. It was delicious and I really liked the idea of toasting the coconut first. Instead of tempering at the end, I added the mustard seeds and curry leaves to the hot oil just before the onions. Very good, thanks for posting.

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Dimpi October 22, 2006

DH & inlaws loved this recipe! The sauce is thick with coconut & we love mushrooms - very authentic & yummy! Goes great with idlies as we had for lunch, thanks for posting!

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Sweet'n'Spicy Chef July 10, 2006

Entire family loved this one

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dhensby March 23, 2006
Kerala Mushroom Thiyal