Kerala Mushroom Thiyal
Experience the vibrant flavors of Kerala with this rich and aromatic Mushroom Thiyal! This traditional South Indian curry features tender mushrooms simmered in a luscious, spice-infused roasted coconut gravy. The unique blend of tamarind pulp, curry leaves, and an expertly roasted spice mix of dried red chilies, coriander, and fenugreek seeds makes every bite a burst of tangy, nutty, and earthy goodness. Cooked in fragrant coconut oil, this dish is a celebration of Kerala’s culinary heritage. Perfectly paired with steamed rice, appam, or chapati, Mushroom Thiyal is a must-try recipe for anyone seeking authentic vegetarian Indian cuisine. Whether for a cozy family dinner or a weekend feast, this 50-minute recipe is as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 300 grams Mushrooms
- 1 cup Grated coconut
- 2 tablespoons Tamarind pulp
- 8 pieces Shallots (small onions)
- 4 cloves Garlic
- 4 pieces Dried red chilies
- 1 tablespoon Coriander seeds
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 2 tablespoons Coconut oil
- to taste Salt
- 1 cup Water
Instructions
Clean the mushrooms and cut them into bite-sized pieces. Set them aside.
In a pan, dry roast grated coconut on medium heat until it turns golden brown. Stir continuously to ensure it doesn’t burn.
Add coriander seeds, fenugreek seeds, and dried red chilies to the pan and roast for a minute until fragrant. Remove from heat and let the mixture cool slightly.
Transfer the roasted coconut and spices to a blender. Add turmeric powder, a few shallots, and garlic cloves. Blend into a smooth paste using a small amount of water. Set aside.
Heat coconut oil in a heavy-bottomed pan. Add mustard seeds and allow them to splutter.
Add the remaining sliced shallots and curry leaves to the pan. Sauté until the shallots turn light golden.
Add the prepared coconut paste to the pan and sauté for 2-3 minutes until the oil begins to separate.
Add the chopped mushrooms, tamarind pulp, and salt to the pan. Mix everything well.
Pour one cup of water into the pan. Cover and cook on medium heat for about 10 minutes or until the mushrooms are tender and the gravy thickens.
Taste and adjust salt or tamarind as needed. Simmer for another 2 minutes.
Turn off the heat and let the dish rest for a few minutes to enhance the flavors.
Serve hot with steamed rice, appam, or chapati.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 58.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
