Avial

      Hi guys, hope you all had an amazing weekend!!  Here I have my parent-in-laws (finally got releived from babysitting for sometime) for an vacation visit.  Had an awesome time with them :) So, as I had told you in my previous posts, am an active member of Jagruti mam's Cyber partystyle cooking (You can view more details here) For this month's challenge I had prepared handvo, and as we have party over here, I prepared Sini's Avial.  Sini had prepared excellant avial and gave handy tips to acheive great taste too!!  I really appreciate her doing this, and that gave me very ease to prepare the same.
 

   


    I  prepared avial along with hot rice and vathakulambu.  Avial was excellant with such an combo.  Avial, itself can be had with hot rice.  It was very tasty and the aroma filled my entire home :)  And yes, Sini's preparation technique and methodology was simple to acheive great product.  Finally, my husband luved it and appreciated me for making lunch much healthier.  After all this,  I did felt bad, 'why didn't I prepare this before?? What took me so longggg? '   So,  guys, this avial is gonna top my regular food timetable  :)

So, let us move to avial making

Mushroom Theeyal Recipe | Kerala Style Mushroom Curry

Tired of making the same mushroom masala or kurma at home? Give this traditional Kerala-style Mushroom Theeyal a try! Theeyal is a classic dish from Kerala, known for its rich, roasted coconut gravy with the tanginess of tamarind. Traditionally prepared with vegetables like brinjal and drumsticks or even prawns, this version uses mushrooms for a delicious twist.

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Ingredients Required

For the Theeyal Masala

• 1 cup grated coconut
• 3–4 dried red chillies
• 1 teaspoon coriander seeds (dhania)
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon black peppercorns
• 5–6 shallots (sambar onions)

Other Ingredients

• 6 teaspoons thick tamarind extract
• 1 cup mushrooms, chopped
• 3 teaspoons coconut oil
• ½ teaspoon mustard seeds (rai)
• A handful of curry leaves
• 2 dried red chillies, broken into halves
• ½ cup onions, finely chopped
• 4–5 garlic cloves, finely chopped
• Salt, to taste

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Method

1. Heat a pan and dry roast all the ingredients listed under Theeyal Masala.
2. Continue roasting until the coconut turns a deep golden brown. This process may take 20–30 minutes, but it gives the curry its signature flavour.
3. Allow the mixture to cool and grind it into a smooth paste using a little water. Keep aside.
4. Heat coconut oil in a kadai and add mustard seeds. Let them splutter.
5. Add curry leaves and broken red chillies. Sauté for a few seconds.
6. Add the chopped onions and garlic. Cook until the onions become soft and translucent.
7. Stir in the tamarind extract and chopped mushrooms.
8. Cook until the mushrooms are half done.
9. Add the prepared theeyal masala paste and salt to taste.
10. Cover and cook on a medium flame until the mushrooms are fully cooked and the gravy thickens.
11. Switch off the flame and serve hot.

Mushroom Theeyal is now ready to enjoy!