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!