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A classic Mangalorean dry mushroom curry. Earthy mushrooms are tossed in a fragrant, freshly ground masala of roasted spices and coconut. A perfect side dish that packs a punch of coastal flavor.
Roast Spices for Masala
Grind the Sukka Masala
Sauté the Base
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A classic Mangalorean dry mushroom curry. Earthy mushrooms are tossed in a fragrant, freshly ground masala of roasted spices and coconut. A perfect side dish that packs a punch of coastal flavor.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 273.23 calories per serving with 6.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Mushrooms
Combine with Masala
Prepare the Tempering
Finish and Serve
Replace mushrooms with paneer cubes, boiled chickpeas, or baby potatoes for a different texture and flavor profile. Adjust cooking time accordingly.
For a semi-gravy consistency, add 1/2 cup of thin coconut milk after sautéing the masala in step 5 and simmer for a few minutes.
Add 1 tablespoon of poppy seeds (khus khus) while dry roasting the spices to lend a richer, nuttier dimension to the masala.
Mushrooms are a natural source of selenium and beta-glucans, compounds known to support and strengthen the immune system's response.
The blend of spices like turmeric, coriander, and peppercorns, along with compounds in mushrooms, provides a powerful dose of antioxidants that help combat oxidative stress and cellular damage.
With high dietary fiber from both mushrooms and coconut, this dish aids in digestion, promotes a healthy gut microbiome, and helps maintain regular bowel movements.
Mushrooms are a good source of B-vitamins (like riboflavin and niacin), potassium, and copper, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Yes, Alambe Sukka is a relatively healthy dish. Mushrooms are low in calories and a good source of B-vitamins, potassium, and antioxidants. The spices used have anti-inflammatory properties. To make it even healthier, you can be mindful of the amount of coconut oil used.
A single serving of Alambe Sukka (approximately 185g) contains around 220-250 calories. The majority of the calories come from the fresh coconut and coconut oil.
This dish pairs exceptionally well with traditional Mangalorean breads like Neer Dosa or Sannas. It also complements steamed rice and a simple dal (like dal tadka) or can be served with chapatis or rotis.
While fresh coconut is highly recommended for authenticity, you can use desiccated coconut if fresh is unavailable. To do so, soak 1/2 cup of desiccated coconut in 3-4 tablespoons of warm water for 15 minutes before grinding to rehydrate it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and intensify overnight, making it taste even better the next day. Reheat thoroughly in a pan before serving.