The grand Eid feast

• Nov 10, 2020

MUSHROOM AND COCONUT MASALA

A common dish from Kerala and easy to prepare. Perfect for vegans. It is a rich, creamy dish that goes great with polao or parathas.

Ingredients

For the coconut masala —

2-3 tbsp coconut oil

1 cup grated coconut

1½ tsp coriander powder

2 tbsp red chilli powder

¼ tsp turmeric powder

1 tsp cumin powder

1 tsp fenugreek powder

For the gravy —

¼ cup water

1 tsp tamarind

2 tbsp coconut oil 

¼ cup onions, chopped

1 tsp ginger, chopped

1 sprig curry leaves

½kg mushroom, halved

1½ tsp salt 

Method

Soak the tamarind in a cup of warm water and set aside. Heat 2-3 tablespoons of coconut oil in a frying pan over medium heat. Fry the grated coconut until light brown and reduce the heat to low. Add the spices and fry until well combined. Set aside to cool. Once the coconut masala has cooled, grind it into a paste with a mortar and pestle, or food processor.

Over low heat, place a medium frying pan and heat the coconut oil. Once the oil is hot, sauté the onion and ginger until the onion is translucent. Add the coconut masala paste and keep stirring on low heat.