Mushroom Theeyal / Mushroom in Roasted Coconut Gravy



Mushroom – 200 gm diced

Coconut oil – 2 tsp

Onion – 1 medium sliced

Green chilly – 1 slit

Jaggery – 1 tsp powdered (optional)

Salt – to taste

Tamarind – 1 small gooseberry size

Water – 1/2 cup

For Grinding

Grated coconut – 1/2 cup

Garlic – 4 small

Cumin seeds – 1/8 tsp

Coriander powder – 1 tsp

Turmmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/4 tsp

For Tempering

Coconut oil – 1 tsp

Mustard seeds – 1/2 tsp

Dry red chillies – 2 broken

Curry leaves – 1 sprig



Soak the tamarind in water.  In a non-stick pan, dry roast the grated coconut and garlic till golden brown.  Add cumin seeds and spice powders.  Mix well and switch off the flame.   Let it cool.  Grind it to a fine paste using little water.  Heat 2 tsp of oil in a non-stick pan and fry onions and green chillies till light brown.  Add  mushrooms and stir for a minute.  Now add the ground paste, jaggery, tamarind water and salt.  Mix well and cook covered on a low flame till done.  Open the lid and simmer till the gravy is thick and oil separates.  Heat oil in a small pan and splutter mustard seeds.  Add red chillies and curry leaves.  Pour this over the theeyal and mix well.  Yummy ‘Mushroom Theeyal’ can be served  as a side dish for rice, chapathis and dosa.  Enjoy!

  1. Omg, theeyal looks fabulous and flavourful.