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Tuesday, May 11, 2010

Koon Theeyal / Mushroom Theeyal

Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
Koon Theeyal / Mushroom Theeyal is a variety preparation of this dish with Mushroom as the main ingredient.

  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • Sliced Mushroom- 1 cup
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add sliced mushroom and saute again for 2 minutes.
  • Add turmeric powder, salt and water and let it cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it boil for 3-4 minutes.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Koon Theeyal / Mushroom Theeyal can be serve hot with Rice / Chappathi

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