Mushroom Theeyal | Mushroom in Roasted Coconut flavors

Theeyals /roasted coconut (dark brown gravy) curry is common in the southern parts of India, mostly Kerala.The usual trend is with dry roasting the coconut and then grinding to a fine powder. The spices can be added to the coconut and roasted to rind to a smooth paste too. It's a very tasty curry with just hot steamed rice.No other additional side dish is required. I always love to have my mom's version however, I cannot reach up to her mark, but a good one.This recipe is bookmarked from my mom's recipes.

Earlier I had successfully tried the Bitter gourd theeyal, the recipe is here.The steps remain the same and the only difference is the change of main ingredient.Moreover, this is a better version for those who don't love bitter gourds.

                                       

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~  3 adults

Ingredients

button mushroom 10-12 sliced(200g)

shallots 10-15 sliced

garlic 3 cloves

coconut grated 1/2 cup

hot chilly powder 1/2tsp  

kashmiri chily powder 2 tsp

coriander powder 1 tbsp

turmeric powder 1/2tsp

tamarind 1 amla size (soaked in water)

jaggery powder, 1 tsp (optional)

curry leaves

salt

water 1 cup

                                             

Watch on YouTube-

Method

• Wash and slice the mushrooms and keep aside.
• Dry roast the coconut in a pan till golden brown.

roasted coconut

• Mix all the spices into the roasted coconut and fry on a low flame, till a nice aroma comes.

roasted spices and coconut

• Put off the flame and cool it.Grind this mixture without adding water to fine powder.
• Heat oil in  a pan and sauté shallots with garlic sliced for a minute or till translucent along with curry leaves.
• Add the mushrooms  to the pan in the remaining oil.
• Fry them for 3 minutes till the water starts to escape from mushrooms.
• Now add the powdered mixture, salt  and water. If only adding powdered coconut, then, add spices on low flame.
• Cook  covered for 7 minutes and finally add the tamarind extract and jaggery powder if using.
• Again, cook for 2 minutes and is ready to serve once the gravy is thickened or oil starts floating over the surface.
  
• Heat oil in another pan and add oil. Splutter mustard seeds, curry leaves and dry red chillies. Pour this over the curry.

NOTES

* Adding jaggery powder is optional, but definitely adds a balane to the flavours in the theeyal. Try and taste the difference.

Sending this recipe to Priya Mitharwal of Mharo Rajasthan's recipes, the ongoing event bookmarked recipes every tuesday