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A fragrant and spicy Kerala-style pan-roasted mushroom dish, packed with aromatic spices and tender coconut slices. This semi-dry curry, known as 'Ularthiyathu', is quick to make and pairs beautifully with appam, parotta, roti, or steamed rice.
For 4 servings
Prepare the Tempering (Tadka)
Sauté the Aromatics
Cook the Masala Base
A fragrant and spicy Kerala-style pan-roasted mushroom dish, packed with aromatic spices and tender coconut slices. This semi-dry curry, known as 'Ularthiyathu', is quick to make and pairs beautifully with appam, parotta, roti, or steamed rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 181.26 calories per serving with 4.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the Mushrooms
Roast to Perfection
Garnish and Serve
For a more substantial dish, add 1 cup of boiled chickpeas or cubed paneer along with the mushrooms.
Incorporate bell peppers (capsicum) or green peas during the last 5-7 minutes of roasting for added color and nutrients.
Increase the amount of green chilies or add a teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
For a slightly different dish, add 1/4 cup of thick coconut milk at the very end and simmer for 2 minutes. Note that this will make it a gravy dish rather than a roast.
Mushrooms are a natural source of selenium, an antioxidant that supports the immune system and helps prevent damage to cells and tissues.
The combination of mushrooms and spices like turmeric and black pepper provides a powerful dose of antioxidants, which help combat oxidative stress in the body.
Mushrooms contain prebiotics, such as chitin and beta-glucans, which promote the growth of beneficial gut bacteria and support overall digestive health.
This dish offers a good source of plant-based protein and fiber, making it a satisfying and nutritious option for vegetarians and vegans.
One serving of Mushroom Roast (approximately 185g) contains around 180-220 kcal. The exact count can vary based on the amount of coconut oil and coconut slices used.
Yes, this dish is quite healthy. Mushrooms are low in calories and a good source of B vitamins, potassium, and selenium. The spices offer anti-inflammatory benefits, and using coconut oil in moderation provides healthy fats. It's a nutritious, plant-based dish.
This recipe is naturally vegan and dairy-free as it uses only plant-based ingredients.
It pairs wonderfully with traditional Kerala breads like Parotta and Appam. It also goes well with Chapatis, naan, or as a side dish with steamed rice and Sambar or Rasam.
Absolutely. While button or cremini mushrooms are commonly used, you can also make this recipe with oyster, shiitake, or a mix of wild mushrooms. Adjust the cooking time as needed, as different varieties cook at different rates.
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