Kerala Mushroom Thiyal Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
8 garlic cloves, peeled and left whole (use less if preferred
1 1/2 cups grated coconut (fresh or frozen or unsweetened , desiccated)
1/2-1 tsp pure chili powder (or to taste)
1 tbsp coriander powder
3/4 cup water
1/2-1 tbsp vegetable oil or 1/2-1 tbsp butter or 1/2-1 tbsp ghee
16 oz fresh button mushrooms, halved (or quartered if large)
1 tbsp vegetable oil, extra
1 tbsp gingerroot, cut in julienne strips
1 -3 green chili , cut in half lengthwise (de-seeded for less heat)
1/2 cup onion, sliced
1 tsp turmeric powder
reserved mushroom liquid, made up to 1 1/2 cups, with water
1 tsp salt (or to taste)
10 -15 fresh curry leaves (or frozen )
2 -3 tsp thick tamarind paste
1 1/2 tsp vegetable oil
1 tsp black mustard seeds

Directions:

For the coconut paste: Heat the vegetable oil in a non-stick, heavy skillet and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes. If using unsweetened dessicated coconut, it will take less time. Be careful not to burn the coconut.
Stir in the chili powder and coriander powder and roast with the coconut for one minute. Set aside and cool lightly, then transfer the mixture to a blender with the water, and grind to a very fine paste. Set aside.
For the mushroom curry: Lightly saute the mushrooms in vegetable oil, butter or ghee until silken and just softened. Drain and reserve any liquid. Set aside.
In a medium-size pan, heat the extra vegetable oil and saute the ginger, chilies and onions for two to three minutes. Add the drained mushrooms, turmeric powder, the mushroom liquid made up to 1 1/2 cups with water, and salt, then partially cover with a lid, and simmer 5 minutes. Add the curry leaves and tamarind paste, and stir briefly before adding the coconut paste. Cover pan and cook over low heat for three minutes.
For tempering: Just before serving, heat the 1 1/2 tsp vegetable oil in a small skillet or flameproof ladle and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	242.84 Kcal (1017 kJ)
Calories from fat	123.68 Kcal
		% Daily Value*
Total Fat	13.74g	21%
Cholesterol	0.46mg	0%
Sodium	621.31mg	26%
Potassium	532.58mg	11%
Total Carbs	28.82g	10%
Sugars	4.72g	19%
Dietary Fiber	3.11g	12%
Protein	4.79g	10%
Vitamin C	72.3mg	120%
Iron	5mg	28%
Calcium	34.6mg	3%

Amount Per 100 g
Calories	82.88 Kcal (347 kJ)
Calories from fat	42.21 Kcal
		% Daily Value*
Total Fat	4.69g	21%
Cholesterol	0.16mg	0%
Sodium	212.04mg	26%
Potassium	181.76mg	11%
Total Carbs	9.83g	10%
Sugars	1.61g	19%
Dietary Fiber	1.06g	12%
Protein	1.64g	10%
Vitamin C	24.7mg	120%
Iron	1.7mg	28%
Calcium	11.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.4

Points
7

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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