Mushroom Theeyal (Varutharacha Mushroom Curry)

Here is the recipe for Mushroom Theeyal or Varutharacha Mushroom Curry. All Mushroom lovers should try out this recipe. It tastes as good as any non-vegetarian curry. Don’t be surprised if you mistake it for Beef Curry. The recipe is similar to Vegetable Theeyal except that I have used Garam Masala Powder and Meat Masala Powder.

Mushroom Theeyal

Mushroom Theeyal


  1. Fresh Mushrooms (Any Variety) – 1 lb/16 oz  (Approx 1/2 kg)
  2. Turmeric Powder – 1/2 tsp
  3. Diced Onions – 1 medium
  4. Slit Green Chillies – 2 (Alter according to your spice tolerance)
  5. Curry Leaves – A  few
  6. Tamarind – Gooseberry sized ball / Tamarind Paste – 2 tbsp
  7. Mustard Seeds – 1/4 tsp
  8. Black Pepper Powder – 1/2 tsp
  9. Meat Masala Powder – 1 tbsp (Optional – I used Eastern Meat Masala Powder)
  10. Home Made Garam Masala Powder – 1 tsp
  11. Ginger Garlic Paste – 1 tbsp
  12. Oil – 2 tbsp
  13. Salt – to taste
  14. Water – as needed

For dry roasting and grinding

  1. Grated Coconut – 1 cup
  2. Garlic – 2 small cloves
  3. Shallots – 2 to 4
  4. Curry Leaves – A few
  5. Turmeric Powder – 1/2 tsp
  6. Coriander Powder – 2 tbsp
  7. Red Chilly Powder – 2 tsp (Alter according to your spice tolerance)
  8. Home Made Garam Masala Powder – 1 tsp

Preparation Method

  1. Wash and drain the mushrooms and cut it into bite sized pieces. Rub little salt and 1/2 tsp turmeric powder on the mushrooms and keep it aside.
  2. Soak tamarind in 1/2 cup warm water for some time and extract the juice and keep aside.
  3. Meanwhile dry roast coconut, shallots, garlic and curry leaves on medium-low heat. Keep on stirring continuously until the coconut turns into a dark brown color. The coconut should be thoroughly roasted till it’s almost burnt.
  4. Reduce heat and add turmeric, coriander, red chilly and garam masala powders and continue roasting for 2 more minutes. Remove from heat and allow it to cool.
  5. Grind everything to a smooth paste along with 1/2 cup water.
  6. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
  7. Saute onions, slit green chillies and curry leaves until the onions are translucent.
  8. Reduce heat and add ginger garlic paste. Saute until the raw smell disappears.
  9. Next add 1 tbsp meat masala powder and 1/2 tsp black pepper powder and stir fry for a minute.
  10. Add the marinated mushrooms and mix everything well. Cover and cook for around 5-7 minutes. The mushrooms would have let out water by now.
  11. Add the ground coconut paste to the pan along with more water and salt. Simmer on medium flame for 5 minutes.
  12. Add tamarind juice and bring everything to a slow boil. Sprinkle more garam masala if required.
  13. Reduce flame and simmer until the gravy thickens. This Mushroom Theeyal goes well with Rice.


  • You can alter the consistency of the gravy by increasing or decreasing water content.
  • If using tamarind paste, adjust the sourness accordingly.
  • The color of Theeyal depends on how well you roast the coconut and spices.
  • If you have Ready Made Coconut Varutharacha Gravy like Saras brand, you can make this curry easily.
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