Mushroom Sukka is a very delicious, spicy and popular Mangalorean recipe prepared using different spices, grated coconut and mushroom. This dish can be served with Neer dosa for lunch / dinner/ breakfast.
Sukka means semi dry in local languages. This dish is available in any restaurant you visit in coastal Karnataka. Chicken sukka is very famous among all the sukkas. So non vegetarians feel free to substitute mushroom with chicken or any of your favorite meat and follow the recipe. Vegetarians can substitute with paneer, tofu, baby corn or even potato.
Preparation time : 40 minutes
Serves : 5
Ingredients for Mushroom Sukka
Vegetable oil - 1 tbsp
Mushroom - 12 oz
Onion chopped - 1
Turmeric powder - ½ tsp
Tomatoes chopped - 2
Salt to taste
For Wet Masala
Coriander seeds - 2 tbsp
Sauf / Fennel seeds - 1 tsp
Black Peppercorns - 1 tsp
Methi Seeds / Fenugreek seeds - ¼ tsp
Clove - 1
Dry Red chilli - 10 to 12
Tamarind - small ball
Water - 1 ½ cup
For dry masala
Garlic cloves - 12
Cumin seeds - 1 tsp
Grated Coconut - 1 cup
Steps to prepare Mushroom Sukka
- Dry roast the ingredients mentioned in For 'Wet Masala' in medium flame till you get aroma of spices for about 5 minutes. Then grind it with water to form smooth paste.
- Heat oil in pan. add mushroom and saute till it develops some color. Now add the onion, turmeric powder and saute till it becomes translucent.
- Add wet masala paste, tomatoes and simmer it for 10 to 15 minutes till it becomes semi-dry.
- Meanwhile coarsely grind the ingredients mentioned in 'For Dry Masala'.
- Add this coarsely ground paste to the sukka and saute it for another 4 to 5 minutes. garnish it with coriander leaves.
- Mushroom Sukka is now ready. Serve hot and enjoy
- For chicken sukka marinate the chicken with the wet masala prepared for 30 minutes and then cook.
- Vary amount of dry red chilli as per your taste.