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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Alur Potik
[email protected]I'm not sure why this recipe has so many positive reviews. I found it to be a waste of time and ingredients.
Eva Makwaza
[email protected]Overall, I was disappointed with this dish. I don't think I'll be making it again.
Raby Hasso
[email protected]I think this dish would be better with a different type of mushroom.
Nathan Allen
[email protected]I'm not a fan of the texture of mushrooms, so I didn't enjoy this dish.
Paul Cavins
[email protected]This dish is way too spicy for me.
Sohail Radin
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture.
Christy Mccree
[email protected]I found this dish to be a bit bland. I think I'll add more spices next time.
Jonathan S
[email protected]I'm not sure what I did wrong, but my dish turned out too watery.
Nakzora Ndimz
[email protected]This dish is a great way to get your kids to eat mushrooms.
Brandon McMurray
[email protected]The sauce is so flavorful and creamy. I could eat it with just about anything.
Satar Khan
[email protected]I've never had Kerala Mushroom Thiyal before, but I'm glad I tried it. It's delicious!
Nabin dhami
[email protected]This dish is a must-try for mushroom lovers.
Naliin Kumar
[email protected]I'll definitely be making this dish again.
shahzaib Khan
[email protected]This is my new favorite mushroom dish.
Eamim Ahmed
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Sarmad Ali
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less chili powder.
Andrea Chandler
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce is so flavorful that it masked the mushroom flavor.
Holly Leila
[email protected]This is a great way to use up leftover mushrooms. I had some mushrooms that were starting to go bad, and this recipe was the perfect way to use them up.
Ma Mamun
[email protected]I love the simplicity of this dish. It's easy to make and doesn't require a lot of ingredients, but the flavors are amazing.
Taurien Holden
[email protected]This Kerala Mushroom Thiyal is an incredibly flavorful and aromatic dish. The combination of spices and coconut milk creates a rich and creamy sauce that perfectly complements the mushrooms.