Alambe Sukka
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.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Roast Spices for Masala
- b.In a small, dry pan over low heat, add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and Byadagi red chilies.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darkened. Be careful not to burn them.
- d.Remove from the heat and allow the spices to cool completely.
- 2
Step 2
- a.Grind the Sukka Masala
- b.Transfer the cooled roasted spices to a grinder jar. Grind them into a coarse powder.
- c.Add the fresh grated coconut, turmeric powder, and tamarind pulp to the jar.
- d.Grind again without adding any water to form a coarse, crumbly masala mixture. The moisture from the coconut is sufficient. Set aside.
- 3
Step 3
- a.Sauté the Base
- b.Heat 3 tbsp of coconut oil in a wide pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and light golden brown.
- d.Add the ginger-garlic paste, slit green chilies, and 10 curry leaves. Sauté for another minute until the raw aroma disappears.
- e.Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
- 4
Step 4
- a.Cook the Mushrooms
- b.Add the quartered mushrooms and salt to the pan. Mix well to combine with the onion-tomato base.
- c.Increase the heat to medium-high. The mushrooms will release a significant amount of water.
- d.Continue to cook, stirring occasionally, for 8-10 minutes until all the water has evaporated and the mushrooms are tender and slightly browned.
- 5
Step 5
- a.Combine with Masala
- b.Reduce the heat to low and add the ground sukka masala to the cooked mushrooms.
- c.Gently mix everything together, ensuring the mushrooms are evenly coated with the masala.
- d.Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala is gone and the dish becomes fragrant and dry.
- 6
Step 6
- a.Prepare the Tempering
- b.In a small separate pan (tadka pan), heat the remaining 1 tbsp of coconut oil over medium heat.
- c.Add the mustard seeds and let them splutter completely.
- d.Add the urad dal and the remaining 5 curry leaves. Sauté until the dal turns golden brown.
- 7
Step 7
- a.Finish and Serve
- b.Pour the hot tempering over the Alambe Sukka in the main pan.
- c.Garnish with freshly chopped coriander leaves.
- d.Give it a final gentle mix and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and texture, always use fresh grated coconut.
- 2Roast the spices on a consistently low flame to draw out their essential oils without burning them.
- 3Do not add any water while grinding the masala. The natural moisture from the fresh coconut is key to the sukka's texture.
- 4Clean mushrooms with a damp paper towel or a soft brush instead of rinsing them under water. This prevents them from absorbing excess moisture.
- 5Adjust the number of Byadagi red chilies to control the spice level. Byadagi chilies provide excellent color with moderate heat.
Adapt it for your goals.
Protein Swap
Replace mushrooms with paneer cubes, boiled chickpeas, or baby potatoes for a different texture and flavor profile. Adjust cooking time accordingly.
Gravy VersionGravy Version
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.
Nutty FlavorNutty Flavor
Add 1 tablespoon of poppy seeds (khus khus) while dry roasting the spices to lend a richer, nuttier dimension to the masala.
Why this is on our healthy list.
Immunity Boosting
Mushrooms are a natural source of selenium and beta-glucans, compounds known to support and strengthen the immune system's response.
Rich in Antioxidants
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.
Supports Digestive Health
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.
Provides Essential Minerals
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.
Frequently asked questions
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.