Kerala Mushroom Thiyal

May 24, 2023May 24, 20230 14
Kerala Mushroom Thiyal - A Delicious and Spicy South Indian Dish
in Main

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon vegetable oil
8 garlic cloves , peeled and left whole ( use less if preferred , I do ! )
1 1/2 cups grated coconut ( fresh or frozen or unsweetened , desiccated )
1/2 - 1 teaspoon pure chili powder ( or to taste )
1 tablespoon coriander powder
3/4 cup water
1/2 - 1 1/2-1 tablespoon butter or 1/2-1 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 )
1/2 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
1 1/2 teaspoons vegetable oil
1 teaspoon black mustard seeds

Nutrision Information

Servings Per Recipe
4-6
Calories
200
Sugar
4g
Fat
16g
Kerala Mushroom Thiyal is a traditional South Indian dish that is popular for its bold, spicy flavors and hearty texture. This vegetarian recipe showcases the earthy flavor of button mushrooms combined with fragrant spices, coconut and tamarind. Known for its intricate and delicate balance of flavors, it is the perfect addition to any meal. Vegetable oil and garlic add pungent notes, while ginger and curry leaves add warmth and depth. This dish is best paired with steamed rice or roti and enjoyed with friends and family.

Instructions

1.In a pan, heat 1 tbsp vegetable oil over medium heat and add 8 whole garlic cloves. Sauté for 1-2 minutes or until light brown.
2.Add 1 1/2 cups grated coconut, 1/2 - 1 tsp chili powder, 1 tbsp coriander powder and mix well. Cook for 2-3 minutes until the mixture is golden brown and fragrant.
3.Add 3/4 cup water and mix well. Let it cook for 2-3 minutes until the mixture starts to thicken.
4.In a separate pan, heat 1/2 - 1 1/2 tbsp butter or ghee over medium heat. Add 16 ounces of halved button mushrooms and sauté for 2-3 minutes until browned. Set aside.
5.In the same pan, add 1 tbsp extra vegetable oil, julienned ginger, and halved green chilies. Sauté for 2-3 minutes until the ginger is fragrant. Add 1/2 cup sliced onion and cook until soft.
6.Add 1 tsp turmeric powder, reserved mushroom liquid (made up to 1 1/2 cups with water), and 1 tsp salt. Cook for a few minutes.
7.Add 10-15 fresh or frozen curry leaves, 2-3 tsp tamarind paste, and the mushroom and coconut mixture. Cook for 5-10 minutes or until the mushrooms are tender.
8.In a separate small pan, heat 1 1/2 tsp vegetable oil over medium-high heat. Add 1 tsp black mustard seeds and cook for a few seconds until they start to pop. Pour this over the mushroom thiyal and mix well.

PROS

This dish is a perfect blend of spicy, tangy and savory flavors.
It is vegan and gluten-free, making it accessible to many people with dietary restrictions.
Mushroom thiyal is easy to prepare, and the recipe can be easily scaled up or down depending on the number of servings you need.

CONS

Some people may not enjoy the texture of mushrooms in this dish, and those who are sensitive to spice may find it too hot.
It can be difficult to find fresh curry leaves and tamarind paste in some areas, which may require substitutes in the recipe.

HEALTH & BENEFITS

Mushrooms are a low-calorie, nutrient-dense food that is high in antioxidants, fiber and other important vitamins and minerals like vitamin D, iron and potassium. Coconut is rich in healthy fats and promotes heart health and digestion. Turmeric is known for its anti-inflammatory properties, and ginger is often used to ease nausea and digestive issues.

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