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.
Servings: 6
Calories: 104kcal
Equipment
Ingredients
- 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: 104kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 202mg | Potassium: 317mg | Fiber: 3g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg