Kerala Mushroom Thiyal

If you love mushrooms, coconut, and south indian food, this is the recipe for you. The original recipe calls for 1 tablespoon of chili powder, which, unless you have very mild chili powder, could be blisteringly hot. My chili powder is very hot and i find 1/2 teaspoon plenty enough. You can either serve this as a side vegetable dish, or as a main dish with rice or indian breads. Adapted from a recipe by velayudhan koolichalakal.

Steps

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 cup.

Ingredients

vegetable oil, garlic cloves, coconut, chili powder, coriander powder, water, mushrooms, gingerroot, green chili, onion, turmeric powder, mushroom liquid, salt, curry leaves, tamarind paste, black mustard seeds