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A classic Mangalorean dry mushroom curry bursting with coastal flavors. Earthy mushrooms are tossed in a fragrant, spicy masala made with roasted coconut and spices. A perfect side dish for rice or neer dosa.
For 4 servings
Prepare the Sukka Masala
Sauté Aromatics
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A classic Mangalorean dry mushroom curry bursting with coastal flavors. Earthy mushrooms are tossed in a fragrant, spicy masala made with roasted coconut and spices. A perfect side dish for rice or neer dosa.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 250.79 calories per serving with 5.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Mushrooms
Combine and Finish
Add 1 cup of boiled chickpeas or black-eyed peas along with the mushrooms for a more substantial dish.
This masala works well with other vegetables. Try it with cauliflower florets, cubed potatoes, or raw banana (plantain).
For extra heat, add 1-2 slit green chilies along with the onions during the sautéing step.
The blend of spices like turmeric, coriander, and black pepper, along with garlic and mushrooms, provides a powerful dose of antioxidants that help combat oxidative stress in the body.
Mushrooms and coconut are good sources of dietary fiber, which promotes healthy digestion and supports a balanced gut microbiome.
Mushrooms are a source of selenium, while spices like ginger, garlic, and turmeric are known for their immune-supporting and anti-inflammatory properties, helping to strengthen the body's natural defenses.
Alambe Ajadina, also known as Mushroom Sukka, is a traditional dry curry from the Mangalorean region of Karnataka, India. 'Alambe' means mushroom and 'Ajadina' or 'Sukka' refers to a dry preparation, characterized by a roasted coconut and spice masala.
Yes, it is a relatively healthy dish. Mushrooms are low in calories and a good source of vitamins and minerals. The spices used, like turmeric, ginger, and garlic, have anti-inflammatory properties. Using coconut oil in moderation provides healthy fats.
One serving of Alambe Ajadina contains approximately 220-240 calories, primarily from the coconut and oil. The exact count can vary based on the amount of oil and coconut used.
Absolutely! While button mushrooms are common, this dish is excellent with cremini, oyster, or shiitake mushrooms. A mix of mushrooms would also add great texture and flavor.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat until warmed through. Avoid microwaving, as it can make the mushrooms rubbery.
Alambe Ajadina is traditionally served as a side dish with steamed rice and dal (sambar or rasam). It also pairs exceptionally well with neer dosa, chapatis, or appams.