Mushroom Sukka Recipe - Mangalorean Style

Mushroom Sukka is a popular dish from Mangalore and Udupi cuisine prepared using mushrooms, aromatic spices, garlic, and grated coconut. Serve this with neer dosa for an authentic Mangalorean meal.

Recipe card

Mushroom Sukka Recipe - Mangalorean Style

Kushi

Mushroom Sukka is a popular dish from Mangalore and Udupi cuisine prepared using mushrooms, aromatic spices, garlic, and grated coconut. Serve this with neer dosa for an authentic Mangalorean meal.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Indian, Mangalore, Udupi

Servings 6

Calories 104 kcal

Equipment

• ▢
  Pan

Ingredients

  

1x2x3x

• ▢ 1 tablespoon Oil
• ▢ 12 oz Mushroom sliced approx 350 grams
• ▢ 1 Onion big or 2 small, finely chopped
• ▢ ¼ teaspoon Turmeric powder
• ▢ 1 sprig Curry leaves optional
• ▢ Salt to taste

For Wet Masala

• ▢ 2 tablespoon Coriander seeds
• ▢ 1 teaspoon Sauf Fennel seeds
• ▢ 1 teaspoon Black Peppercorns
• ▢ ¼ teaspoon Methi Seeds / Fenugreek seeds
• ▢ 1 Clove
• ▢ 2 Cardamom
• ▢ 10 to 12 Dry Red chilli
• ▢ Tamarind small ball

For Dry Masala

• ▢ 8 to 12 Garlic cloves adjust as needed
• ▢ 1 teaspoon Cumin seeds
• ▢ 1 cup Coconut grated

Instructions

 

Make the wet masala for sukka

• Add coriander seeds, fennel, black peppercorns, methi, clove, and cardamom in a pan on medium to medium-low flame, and saute until aromatic. Transfer it to a plate.
  2 tablespoon Coriander seeds, 1 teaspoon Sauf, 1 teaspoon Black Peppercorns, ¼ teaspoon Methi Seeds / Fenugreek seeds, 1 Clove, 2 Cardamom
• To the same pan, add the dry red chilies and saute it until aromatic. Switch off the flame.
  10 to 12 Dry Red chilli
• Let this cool down completely.
• Add the dry roasted ingredients and tamarind to a mixie jar or blender and blend it to a smooth paste. Add water little by little as needed, approximately ½ to 1 cup.
  Tamarind

Making of mushroom sukka

• Heat oil in a pan on a medium flame. Add turmeric, curry leaves, and onion, and saute until translucent.
  1 tablespoon Oil, 1 Onion, ¼ teaspoon Turmeric powder, 1 sprig Curry leaves
• Add mushrooms and saute until it develops some color.
  12 oz Mushroom
• Add the wet masala, salt and mix well. Cover and cook on a medium flame for 8 to 10 minutes or until the gravy becomes semi-dry.
  Salt to taste
• Meanwhile, add garlic, cumin seeds, and coconut to a blender or mixie jar and coarsely grind it.
  8 to 12 Garlic cloves, 1 teaspoon Cumin seeds, 1 cup Coconut
• Add this ground paste to the sukka and cook for another 6 to 8 minutes or until the flavors are well combined.
• Garnish it with coriander leaves. Serve hot and enjoy with Mangalorean neer dosa or surnali dosa.

Notes

• To make the chicken sukka with the same recipe, marinate the chicken in wet masala for 30 minutes and then cook.
• Adjust the spices to taste.
• You can try paneer, tofu, baby corn, potato, or gobi for vegetarian versions to make sukka.
• Dry roast all the spices on low to medium flame to avoid it from burning.
• Leftovers can be stored in an airtight conatiner in the refrigerator for two days. Reheat with a splash of water until heated through.
• Reduce the amount of garlic if you do not like its flavor.

Nutrition

Calories: 104kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 202mgPotassium: 317mgFiber: 3gSugar: 3gVitamin A: 22IUVitamin C: 11mgCalcium: 38mgIron: 1mg

Tried this recipe?Let us know how it was!

What is sukka?

Sukka means semi-dry in the local language. Among the sukka, chicken sukka also known as kori sukka is popular one. You can substitute mushroom with chicken to make the same.

You don't need any store-bought powders. Make this recipe today for dinner with basic pantry ingredients.

Ingredients

Mushroom: The main ingredient for the recipe.

Onions: For flavor

For the wet masala, Use aromatic spices like coriander seeds, fennel, black peppercorns, methi, clove, cardamom, dry red chile, and tamarind. Use any dry red chili of your choice.

For dry masala, Add freshly grated coconut, garlic, and cumin seeds.

Check out the recipe card for the full list of the ingredients.

Make the wet masala for sukka

• Add coriander seeds, fennel, black peppercorns, methi, clove, and cardamom in a pan on medium to medium-low flame, and saute until aromatic. Transfer it to a plate.
• To the same pan, add the dry red chilies and saute it until aromatic. Switch off the flame.
• Let this cool down completely.
• Add the dry roasted ingredients and tamarind to a mixie jar or blender and blend it to a smooth paste. Add water little by little as needed, approximately ½ to 1 cup.

Making of mushroom sukka

• Heat oil in a pan on a medium flame. Add turmeric, curry leaves, and onion, and saute until translucent.
• Add mushrooms and saute until it develops some color.
• Add the wet masala and mix well. Cover and cook on a medium flame for 8 to 10 minutes or until the gravy becomes semi-dry.
• Meanwhile, add garlic, cumin seeds, and coconut to a blender or mixie jar and coarsely grind it.
• Add this ground paste to the sukka and cook for another 6 to 8 minutes or until the flavors are well combined.
• Garnish it with coriander leaves. Serve hot and enjoy with Mangalorean neer dosa or surnali dosa.

Tips

• To make the chicken sukka with the same recipe, marinate the chicken in wet masala for 30 minutes and then cook.
• Adjust the spices to taste.
• You can try paneer, tofu, baby corn, potato, or gobi for vegetarian versions to make sukka.
• Dry roast all the spices on low to medium flame to avoid it from burning.
• Leftovers can be stored in an airtight conatiner in the refrigerator for two days. Reheat with a splash of water until heated through.
• Reduce the amount of garlic if you do not like its flavor.

What to serve with sukka?

This tastes the best when served with neer dosa. You can also serve it with parboiled rice, steamed rice, and Mangalorean dalitoy or chapati.

More Mangalorean recipes

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Note: We originally posted this popular mushroom sukka recipe in Aug 2015. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.