Kerala Mushroom Thiyal Recipes
KERALA MUSHROOM THIYAL
If you love mushrooms, coconut, and south Indian food, this is the recipe for you. The original recipe calls for 1 tablespoon of chili powder, which, unless you have very mild chili powder, could be blisteringly hot. My chili powder is very hot and I find 1/2 teaspoon plenty enough. You can either serve this as a side vegetable dish, or as a main dish with rice or Indian breads. Adapted from a recipe by Velayudhan Koolichalakal.
Provided by Daydream
Categories Coconut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the coconut paste: Heat the vegetable oil in a non-stick, heavy skillet and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes. If using unsweetened dessicated coconut, it will take less time. Be careful not to burn the coconut.
- 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, butter or ghee until silken and just softened. Drain and reserve any liquid. Set aside.
- In a medium-size pan, heat the extra vegetable 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 briefly before adding the coconut paste. Cover pan and cook over low heat for three minutes.
- For tempering: Just before serving, heat the 1 1/2 tsp vegetable oil in a small skillet or flameproof ladle and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve.
Nutrition Facts : Calories 359.6, Fat 31.6, SaturatedFat 19.7, Sodium 607.2, Carbohydrate 18.4, Fiber 7.4, Sugar 6.6, Protein 6.9
AVIYAL
Aviyal is a traditional dish of the South Indian state of KERALA. This is a stew made of a variety of vegetables coconut and yoghurt. This is one dish that is mandatory while serving sadya (traditional celebration meal) along with saambaar, rasam, thoran etc. In the northern part of Kerala this dish is made with yoghurt but in the southern part it is cooked with tamarind juice. Both ways it is just plain yummy!!
Provided by udita
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Grind coconut, green chillies and cumin seeds to a fine paste. Whisk in yogurt and keep aside.
- Boil all the vegetables with 1 Drumstick (cut into finger sized batons) and curry leaves in 2 cups of water to which salt and turmeric is added. When the vegetables are almost done, add yogurt mixture and boil thoroughly.
- Simmer for about 10 minutes. Lace with coconut oil and serve with rice.
- Tip: If you do not like the smell of raw coconut oil, then just avoid the oil as it is optional. You can also add raw mango to aviyal. If you do so, reduce the yogurt to 1 cup only.
Nutrition Facts : Calories 128.7, Fat 7.4, SaturatedFat 5.8, Cholesterol 8, Sodium 38.5, Carbohydrate 14, Fiber 2.3, Sugar 6.2, Protein 3.4
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