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Earthy mushrooms simmered in a rich, dark gravy made from slow-roasted coconut and aromatic spices. This classic Kerala dish has a unique smoky flavor and pairs perfectly with steamed rice.
Roast the Coconut Masala
Grind the Masala and Prepare Tamarind
Cook the Curry Base
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Earthy mushrooms simmered in a rich, dark gravy made from slow-roasted coconut and aromatic spices. This classic Kerala dish has a unique smoky flavor and pairs perfectly with steamed rice.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 292.47 calories per serving with 5.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Theeyal
Temper and Serve
Replace mushrooms with other vegetables like pearl onions (Ulli Theeyal), bitter gourd (Pavakka Theeyal), eggplant, or drumsticks.
For a non-vegetarian version, add 200g of cleaned and deveined prawns along with the shallots and cook until they turn pink before proceeding with the recipe.
Add 1/2 teaspoon of black peppercorns along with the coriander seeds while roasting the masala for an extra layer of heat.
Mushrooms are a good source of antioxidants like selenium and ergothioneine, which help protect body cells from damage. Spices like turmeric add to the antioxidant profile.
The dietary fiber from mushrooms and coconut helps promote healthy digestion and supports a balanced gut microbiome.
Coconut is a source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Mushrooms contain beta-glucans, compounds known to help enhance the immune system's function and response.
Theeyal is a traditional curry from Kerala, South India. Its name means 'burnt dish', referring to the signature method of slow-roasting coconut with spices until it's a deep brown color, which gives the gravy its unique dark hue, smoky aroma, and complex flavor.
Bitterness is almost always caused by burning the coconut or spices during the roasting process. It's crucial to roast on a consistent low flame and stir continuously to ensure even browning without charring any part of the mixture.
Yes, you can use unsweetened desiccated coconut. However, it roasts much faster than fresh coconut, so you'll need to be extra vigilant. Reduce the roasting time and stir constantly to prevent burning.
Yes, it's a nutritious dish. Mushrooms are low in calories and provide B vitamins and minerals. The coconut offers healthy fats, and spices like turmeric and coriander have anti-inflammatory properties. Using coconut oil in moderation contributes to its health profile.
One serving of Mushroom Theeyal (approximately 1 cup or 230g) contains an estimated 280-320 calories, primarily from the coconut and coconut oil.
Store leftover Mushroom Theeyal in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, and it often tastes even better the next day. Reheat gently on the stovetop or in the microwave.
Mushroom Theeyal pairs wonderfully with steamed matta rice (Kerala red rice), plain white rice, appam (rice hoppers), idiyappam (string hoppers), or even chapati.