Mushroom Theeyal / Kerala Style Mushroom Curry.

 Mushroom theeyal is a very tasty and easy to prepare Kerala style mushroom coconut masala curry made with white button mushroom, coconut, shallots (ulli / sambar onion) and spice powders. Mushroom Theeyal goes well with rice.Mushroom Theeyal / Kerala style Mushroom Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Mushroom Theeyal.

Ingredients:-

Button mushroom.-200 gm
Shallots / Ulli.       -10
Ginger.                   -small piece
Curry leaves.          -1 sprig
Tamarind.               -gooseberry size
Salt.                        -to taste

For grinding roasted coconut masala paste:-

Grated coconut.    -1 cup
Cumin seeds.        -1/2 tsp
Fenugreek/ Methi.-1/4 tsp
Turmeric powder.  -1/4 tsp
Red chilly powder.-1tbsp
Coriander powder. -1tbsp
Coconut oil.           -1tbsp

For Seasoning:-

Mustard seeds.-1tsp
Dry red chilly. -1 or 2
Shallots / Ulli. -2
Curry leaves.   -1sprig
Coconut oil.     -1tbsp +1tsp

Instructions:-

1).Take 200 gm white button mushroom. Wash and clean the white button mushroom under running water and keep them on a plate.

2). Chop the cleaned button mushroom into thin slices. Peel and chop shallots (ulli /sambar onion) into thin lengthy slices. Peel and crush a small piece of ginger. Keep aside the above chopped ingredients on a plate along with curry leaves.

3). Heat 1tbsp coconut oil in a pan. Add cumin seeds, fenugreek seeds (methi seeds) and grated coconut or desiccated coconut into the pan and roast on low flame till the coconut grating becomes light golden brown. Add turmeric powder, red chilly powder and coriander powder into the pan and saute well along with roasted coconut on low flame. Switch off the flame and transfer the roasted coconut masala mixture on a plate to cool.

4). Once cooled add the roasted coconut masala mixture in a small mixer grinder and grind to a fine paste till oil seperates and without adding water.Keep aside the ground roasted coconut masala paste.

5). Soak tamarind in 1/2 cup of water for few minutes. Squeeze and extract tamarind water and keep aside.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan.Add thinly chopped shallot (ulli /sambar onion) into the pan and saute well.Add crushed ginger and 1 sprig curry leaves into the pan and saute well on low flame until shallot slices become light brown in colour.

2). Add thinly sliced button mushrooms and little salt into the pan and saute well on medium high flame.

3). Do not add water into the pan. Water will come from mushroom. Saute well till the water from mushroom slices has been evaporated and mushroom slices becomes soft.

4). Add ground roasted coconut masala paste into the pan and mix well.

5). Add extracted tamarind water and required salt into the pan and mix well.

6). Add 1/2 to 3/4 cup of water into the pan. Mix well and make it a gravy consistency and boil on low flame. Once the boiling bubbles starts to appear switch off the flame.

7). Heat 1tbsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add broken dry red chilly pieces and 1 sprig curry leaves into the pan and saute well in oil for a second and switch off the flame.Pour the above seasoning into the mushroom coconut masala curry.

8). Transfer the mushroom theeyal/ mushroom masala curry to a serving plate.

Very tasty Mushroom Theeyal / Kerala Style Mushroom Curry is ready to serve with rice.