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Chapter: Vegetable Recipes
Section: Mushrooms
Recipe: Kerala Mushroom Thiyal

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Kerala Mushroom Thiyal
For Coconut Paste:
1 tablespoon 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) (optional)
1 tablespoon coriander powder
3/4 cup water

For Mushroom Curry:
1/2-1 tablespoon oil or ghee
16 ounces fresh button mushrooms, halved (or quartered if large)
1 tablespoon oil, extra
1 tablespoon gingerroot, cut in julienne strips
1-3 green chilies, cut in half lengthwise (de-seeded for less heat) (opt.)
1/2 cup onion, sliced
1 teaspoon turmeric powder reserved mushroom liquid, made up to 1 1/2 cups,
  with water
1/2 teaspoon salt (or to taste)
10-15 fresh curry leaves (or frozen)
2-3 teaspoons thick tamarind paste

For Tempering:
1 1/2 teaspoons oil
1 teaspoon black mustard seeds 

For the coconut paste: Heat the 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 oil or ghee until 
silken and just softened. Drain and reserve any liquid. Set aside.

In a medium-size pan, heat the extra 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 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.

From: Food.com
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Bogdan Ionescu / 123RF Stock Photo 9642299