Alambe Ajadina
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
- In a heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and Byadagi red chillies on low heat for 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them.
- Add the grated coconut to the same pan with the spices. Continue to roast on low heat, stirring continuously for 5-7 minutes, until the coconut turns a deep golden brown and releases a nutty aroma.
- Remove the mixture from the heat and allow it to cool completely.
- Once cooled, transfer the roasted ingredients to a spice grinder or blender and grind to a coarse powder. Set aside.
Sauté Aromatics
- Heat the coconut oil in a wide kadai or pan over medium heat.
- Add the mustard seeds and allow them to splutter completely.
- Add the curry leaves and sauté for 30 seconds until crisp.
- Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the minced ginger and garlic. Sauté for another minute until their raw aroma disappears.
Cook the Mushrooms
- Add the quartered mushrooms to the pan, along with the turmeric powder and salt. Mix well to coat.
- Increase the heat to medium-high and cook the mushrooms. They will release a significant amount of water.
- Continue to cook, stirring occasionally, for about 7-10 minutes, until the mushrooms are tender and most of the water has evaporated.
Combine and Finish
- Reduce the heat to low. Add the prepared sukka masala powder, diluted tamarind paste, and optional jaggery to the pan.
- Stir everything together gently, ensuring the mushrooms are evenly coated with the masala.
- Continue to cook for another 3-4 minutes, allowing the flavors to meld and the mixture to become completely dry.
- Garnish with freshly chopped coriander leaves.
- Serve hot as a side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use fresh, firm mushrooms. Cremini or wild mushrooms also work wonderfully in this recipe.
- 2Roasting the coconut to a deep golden brown is key to achieving the authentic flavor and color of the dish.
- 3Do not add any water while cooking the mushrooms. They have high water content and will cook in their own juices.
- 4You can prepare the sukka masala powder in a larger batch and store it in an airtight container for up to a month.
- 5Using coconut oil is highly recommended for an authentic coastal flavor, but another neutral oil can be used if necessary.
Adapt it for your goals.
Protein Boost
Add 1 cup of boiled chickpeas or black-eyed peas along with the mushrooms for a more substantial dish.
Vegetable SwapVegetable Swap
This masala works well with other vegetables. Try it with cauliflower florets, cubed potatoes, or raw banana (plantain).
Spicier VersionSpicier Version
For extra heat, add 1-2 slit green chilies along with the onions during the sautéing step.
Why this is on our healthy list.
Rich in Antioxidants
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.
Supports Gut Health
Mushrooms and coconut are good sources of dietary fiber, which promotes healthy digestion and supports a balanced gut microbiome.
Immunity Boosting
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.
Frequently asked questions
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.