Mushroom Theeyal / Koon Theeyal

Ingredients
  • Shallots- 15 
  • Green Chilly- 3
  • Sliced Mushroom- 250 gm
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
Preparation

1.Heat 1 tsp of oil in a pan, add grated coconut and saute till brown. Add chilly, fenugreek and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste.

3.Soak tamarind in ¼ cup of warm water and take the extract from it.

4.Heat 1 tsp oil in a pan. Add sliced onions, green chilly and saute, till they turn golden brown colour.

5.Add sliced mushroom and saute again for 2 minutes. Add turmeric powder, salt and water and let it cook.

6.Add tamarind juice and allow to boil. Add coconut paste and let it boil for few minutes.
Remove from the fire and add curry leaves.

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