Theeyal is a curry prepared with roasted coconut and spices and is an integral part of sadyas. It can be made with brinjal, shallots, bitterguard, gooseberry, mushroom etc. Mushroom theeyal is a favourite of all mushroom lovers and it tastes as good as any non veg curry. It has sour and spiced taste with complex flavours.
Ingredients
1. Mushroom – 200 gm
2. Turmeric powder – ½ tsp
3. Onion chopped – 1 medium
4. Green chillies – 2
5. Curry leaves
6. Tamarind pulp – 1 Tbsp
7. Dry red chillies – 2
8. Mustard seeds – ½ tsp
9. Oil
For the Roasted Masala
1. Grated coconut – 1 cup
2. Shallots – 4
3. Coriander seeds – 1 Tbsp
4. Dry red chilli – 3
5. Garlic – 3 cloves
6. Fennel seeds – 1 tsp
7. Garam masala – ½ tsp
Preparation
1. Clean and rinse the mushroom in turmeric water and cut into pieces.
2. In a pan dry roast all the ingredients under Roasted Masala till brown on low flame. Cool and grind to a fine paste and keep aside.
3. Heat oil in a pan. Crackle mustard seeds and then add dry red chillies, curry leaves, chopped green chillies and sauté for few seconds and add chopped onions. Saute till onions are soft and add turmeric powder. Mix and sauté well.
4. Add the chopped mushrooms. Mix well. Add little water and salt and cook covered for 4-5 minutes on medium flame.
5. Add tamarind pulp and cook for 2 minutes.
6. Then add the ground paste. Mix well and cook for another 5 minutes till the gravy is thick and remove from flame.
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