Koon Theeyal – Mushroom Theeyal – Kerala Style Mushroom curry – காளான் தீயல்

Mushroom Theeyal – another recipe which I learnt from aunty. I tasted this recipe first when aunty prepared and shared it with us. It tasted yummy. I was always waiting for time to cook it. I used baby mushrooms to make this Curry. You can also use button mushrooms. I cooked this theeyal as aunty taught me and it was tasting heavenly awesome. It tasted well with Rice. You can also pair this Curry with appam or chapati.

Also, try other Mushroom Recipes.

Mushroom Kuzhambu

Chilli mushroom gravy

Mushroom 65

Mushroom Capsicum pepper fry

Mushroom pulao

Little millet mushroom biryani

Koon Thoran

Kerala style mushroom roast

Kombu Barthad

Mushroom gravy

Chettinad Mushroom masala

Spicy Mushroom roast

Mushroom Spring onion masala

Let us see how to make this mushroom theeyal.

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 4


Mushroom – 250g

Salt to taste

For roasting and grinding

Rice -2 tsp

Grated coconut – 3/4 to 1 cup(loosely packed)

Shallots – 5

Garlic – 6 cloves

Ginger – a small piece

Curry leaves – a sprig

Turmeric powder – 1/2 tsp

Kashmiri powder – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

For Tempering

Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

Sliced shallots – 1/2 cup

Sliced garlic – 1 tbsp

Sliced ginger – 1 tbsp

Curry leaves – 2 sprigs


1.Dry Roast rice in low flame for 1-2 minutes till it turns light golden.

2. First Dry Roast grated coconut, garlic, ginger, curry leaves, shallots in low flame until the coconut turns brown and is roasted well. You can add 1 tsp of coconut oil in between and roast the ingredients. Then add Turmeric powder, red chilli powder, Coriander powder, garam masala and roast it for a minute and switch off the flame. Add the Roasted rice to it. Allow the roasted ingredients to cool down.

3. Grind the roasted ingredients into a fine paste adding water.

4. Wash the mushrooms well in water. Dry them and then slice them into thin pieces.

5.In a pan, heat oil. Then add Mustard seeds. Let them splutter. Then add sliced shallots, garlic slices, ginger slices and curry leaves. Saute them to light golden. Then add the sliced mushrooms into it. Saute it and allow it to cook on medium flame. The mushrooms will begin to leave the water. Add salt to it. The mushrooms will take about 5 minutes to cook.

6. Add the ground masala paste into it and mix well. Saute them. Add about 1and 1/2 cup of water. Check for salt and add if required. Place in medium flame and Bring it to boil. Cook till the required consistency and then Switch off the flame.

Serve hot with Rice.

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