Moode with Mushroom Sukka

Grind the Batter

• Drain the soaking water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
• Grind to a very smooth and fluffy paste, gradually adding about 3/4 cup of cold water. The batter should be light and airy. Transfer this to a large bowl.
• Next, drain the rice and the soaked poha. Grind them together to a slightly coarse, semolina-like texture, adding the remaining 3/4 cup of water as needed.
• Add the ground rice mixture to the urad dal batter in the large bowl.

Combine and Ferment

• Add salt to the combined batter. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This helps in initiating the fermentation process.
• Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 10-12 hours, or overnight.
• The batter is perfectly fermented when it has doubled in volume, looks frothy, and has a pleasant sour aroma.

Prepare for Steaming

• Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
• Prepare your steamer by adding 1-2 inches of water to the bottom and bringing it to a rolling boil.
• Carefully pour the batter into each screw pine leaf mould (Moode), filling it only up to 3/4 full to allow space for it to rise.

Steam the Moode

• Place the filled moulds upright in the steamer rack. If they don't stand on their own, you can place them inside a container or cup that fits in the steamer.
• Cover the steamer and steam on medium-high heat for 15-20 minutes.
• To check for doneness, insert a toothpick or skewer into the center of a moode. It should come out clean.
• Turn off the heat and let the moode rest inside the steamer for 5 minutes before removing.

Serve

• Carefully take the moulds out of the steamer and let them cool for a few minutes, which makes de-moulding easier.
• To serve, gently push the cylindrical idli out from the bottom of the leaf mould or carefully unwrap the leaves.
• Serve the hot, aromatic Moode immediately with coconut chutney, sambar, or a spicy chicken or fish curry (gassi).

Combine and Finish the Sukka

• Reduce the heat to low. Add the turmeric powder and the freshly ground sukka masala to the mushrooms.
• Stir everything together gently for about 2 minutes, ensuring the mushrooms are evenly coated with the spice mix.
• In a small bowl, mix the tamarind paste with 2 tablespoons of water. Pour this tamarind water into the pan, add salt, and mix well.
• Continue to cook for another 2-3 minutes, until the dish becomes dry and the masala clings beautifully to the mushrooms.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve the Mushroom Sukka hot with neer dosa, chapatis, or steamed rice.