Idiyappam with Mushroom Theeyal

Ingredients

• 250 g Button Mushrooms (Cleaned and quartered or sliced)
• 3 tbsp Coconut Oil (Divided use)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 1.5 tbsp Coriander Seeds
• 5 pcs Dried Red Chilies (Adjust to your spice preference)
• 12 pcs Shallots (Peeled, use 4 for masala and 8 sliced for curry)
• 0.5 tsp Turmeric Powder
• 1 small lime-sized ball Tamarind (Or 1.5 tsp tamarind paste)
• 0.5 cup Hot Water (For soaking tamarind)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 cup Water (For grinding and adjusting gravy consistency)

Instructions

1. 1

   Roast the Coconut Masala

   • Heat 2 tbsp of coconut oil in a heavy-bottomed pan (kadai) on low heat.
   • Add the grated coconut, coriander seeds, dried red chilies, and 4 whole shallots.
   • Roast for 12-15 minutes, stirring continuously, until the coconut turns a uniform deep, dark brown color, like dark chocolate. This step is crucial for the flavor and color of the theeyal. Do not rush it or increase the heat, as burnt coconut will taste bitter.
   • Once roasted, turn off the heat and let the mixture cool down completely.
2. 2

   Grind the Masala and Prepare Tamarind

   • While the masala cools, soak the tamarind in 1/2 cup of hot water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids. Set the tamarind water aside.
   • Transfer the cooled roasted coconut mixture to a high-speed blender or mixie jar.
   • Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape the sides and grind again if needed. The paste should be silky, not grainy.
3. 3

   Cook the Curry Base

   • In the same pan, heat the remaining 1 tbsp of coconut oil over medium heat.