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Mushroom Theeyal

Mushroom Theeyal

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20

Ingredients

Serves 4

  • Fresh Mushrooms (Any Variety) 1/2 kgs

  • Turmeric Powder 1/2 tsp

  • Diced Onions 1 nos

  • Slit Green Chillies 2

  • Curry Leaves 1 sprig

  • Tamarind 2 tbsp

  • Mustard seeds 1/4 tsp

  • Black pepper powder 1/2 tsp

  • Meat Masala Powder 1 tbsp

  • Home Made Garam Masala Powder 1 tsp

  • Ginger Garlic Paste 1 tbsp

  • Oil 2 tbsp

  • Salt 1 pinch

  • Water 2 cups

  • For dry roasting and grinding- Grated Coconut 1 cups

  • Garlic 2 nos

  • Shallot 4 nos

  • Curry Leaves 1 sprig

  • Home Made Garam Masala Powder 1 tsp

  • Turmeric powder 1/2 tsp

  • Coriander powder 2 tbsp

  • Red Chilly Powder 2 tsp

Directions

  • 01

    Wash and drain the mushrooms and cut it into bite sized pieces

  • 02

    Rub little salt and 1/2 tsp turmeric powder on the mushrooms and keep it aside

  • 03

    Soak tamarind in 1/2 cup warm water for some time and extract the juice and keep aside

  • 04

    Meanwhile dry roast coconut, shallots, garlic and curry leaves on medium-low heat

  • 05

    Keep on stirring continuously until the coconut turns into a dark brown color

  • 06

    The coconut should be thoroughly roasted till its almost burnt

  • 07

    Reduce heat and add turmeric, coriander, red chilly and garam masala powders and continue roasting for 2 more minutes

  • 08

    Remove from heat and allow it to cool

  • 09

    Grind everything to a smooth paste along with 1/2 cup water

  • 10

    Heat 2 tbsp oil in a non stick pan and splutter mustard seeds

  • 11

    Saute onions, slit green chillies and curry leaves until the onions are translucent

  • 12

    Reduce heat and add ginger garlic paste

  • 13

    Saute until the raw smell disappears

  • 14

    Next add 1 tbsp meat masala powder and 1/2 tsp black pepper powder and stir fry for a minute

  • 15

    Add the marinated mushrooms and mix everything well

  • 16

    Cover and cook for around 5-7 minutes

  • 17

    The mushrooms would have let out water by now

  • 18

    Add the ground coconut paste to the pan along with more water and salt

  • 19

    Simmer on medium flame for 5 minutes

  • 20

    Add tamarind juice and bring everything to a slow boil

  • 21

    Sprinkle more garam masala if required

  • 22

    Reduce flame and simmer until the gravy thickens

  • 23

    This Mushroom Theeyal goes well with Rice

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