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Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.

Mushroom Masala Curry with Coconut (Indian Style) Recipe

Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapathi, and any Indian breads.
Course Side Dish
Cuisine kerala south indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 serving
Author Jane Jojo

Ingredients

  • 1 pound mushroom

Masala

  • 1 cup grated coconut
  • 1 1/2 teaspoon coriander powder
  • 2 tablespoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 pinch Jeerakam
  • 1 pinch fenugreek powder

Gravy

  • 4 number shallot / small onion
  • 1 teaspoon ginger
  • 1 sprig curry leaves
  • 1 teaspoon tamarind
  • salt
  • Coconut / Vegetable Oil

Instructions

  1. Soak 1 tsp tamarind in 1/4 cup warm water.
  2. Prepare the coconut masala - Heat 2-3 tbsp oil in a pan. Fry coconut until light brownish. Reduce the flame. Add coriander powder, chilli powder, turmeric powder, jeera and fenugreek powder. Fry the masala powders for a couple of minutes. Add oil if needed. Switch it off. Keep it aside and let it cool down.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  3. Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  4. Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  5. Clean the mushrooms by rubbing the dirt off with a brush or rinsing them quickly under running water. Do not soak them in water for long as they tend to become soggy. Slice it into uniform thin slices.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  6. Slice shallots. Grind/Crush the ginger into a fine paste. Heat oil in a pan. Saute shallots, ginger and curry leaves until shallots are brownish in color.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  7. Add mushrooms into the pan. Sprinkle salt. Mix it. Mushrooms have a ton of water in them, which seeps out while cooking. Keep the flame in medium high heat. Don't cover the pan. Stir it every 3-4 minutes. Make sure that water has evaporated.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  8. Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  9. Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  10. Grind the coconut masala prepared in 2nd step with 1 cup water. If needed, add more water. Grind this into a fine paste.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  11. Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  12. Add grinded coconut masala and salt into the mushrooms.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  13. Extract water from the soaked tamarind. Discard the tamarind. We will just use the extracted water. Add extracted tamarind water as needed according to your taste.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  14. Add water as needed, based on the consistency you need for the curry. Adjust salt. Cook it until it boils.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.
  15. Garnish - Heat oil in a small pan. When the oil is hot, splutter mustard seeds. Then fry dried red chilly and curry leaves. Add it to the curry.
    Mushroom cooked in spicy coconut gravy. An improvised version of Kerala theeyal preparation with mushrooms. This quick, delicious curry goes well with rice, chapati, and any Indian breads.