- Heat the vegetable oil in a pan and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. 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 and just softened. Drain and reserve any liquid. Set aside. In a medium-size pan, heat the 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. Cover pan and cook over low heat for three minutes. For tempering: Just before serving, heat the 1 1/2 tsp oil in a pan and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve.
Mushroom theeyal
#myrecipe
By Radha Nelanti
Mar, 28th
534
Servings
4 persons
Cook Time
25 minutes
Ingredients
12
- 14
Ingredients
- Oil
- Garlic
- Coconut
- Chilli powder
- Corinader powder
- Water
- Butter
- Mushroom
- Green chillies
- Onion
- Turmeric
- Curry leaves
- Tamarind paste
- Mustard
