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A classic Goan dry mushroom dish, known as 'sukhem', featuring earthy mushrooms and sweet, freshly grated coconut. This semi-dry curry is brought to life with a tangy tamarind and a coarse spice blend, making it a perfect vegetarian side for steamed rice and dal.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics and Onions
Cook the Mushrooms
A classic Goan dry mushroom dish, known as 'sukhem', featuring earthy mushrooms and sweet, freshly grated coconut. This semi-dry curry is brought to life with a tangy tamarind and a coarse spice blend, making it a perfect vegetarian side for steamed rice and dal.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 210.14 calories per serving with 4.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Combine and Finish
Garnish and Serve
Add 1 cup of boiled chickpeas or black-eyed peas along with the mushrooms for a more substantial dish.
Replace half the mushrooms with diced potatoes or sweet potatoes. Parboil the potatoes before adding them to the pan.
For a slightly richer version, add 2-3 tablespoons of thick coconut milk at the end and cook for another minute.
Experiment with other types of mushrooms like cremini, shiitake, or oyster mushrooms for a different flavor profile.
Mushrooms are a great natural source of B vitamins like riboflavin, niacin, and pantothenic acid, which are crucial for energy production and maintaining a healthy nervous system.
The combination of fiber from mushrooms and fresh coconut helps promote healthy digestion, aids in regular bowel movements, and supports a balanced gut microbiome.
Fresh coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can be used as a quick source of energy.
Yes, it's a nutritious vegetarian dish. Mushrooms are low in calories and a good source of B vitamins and potassium. The fresh coconut provides healthy fats and fiber, making it a well-rounded side dish.
One serving of Mushroom Sukhem contains approximately 200-220 calories, depending on the amount of oil and coconut used.
Freshly grated coconut is highly recommended for the authentic taste and moist texture. If you must use desiccated coconut, soak 3/4 cup of it in 1/4 cup of warm water for 20-30 minutes before grinding to rehydrate it.
Mushroom Sukhem is a traditional Goan side dish that pairs wonderfully with steamed rice and a simple dal (varan), Goan fish curry (xitt codi), or flatbreads like chapati or Goan poi.
The heat comes from the dried red chillies. Use fewer chillies (2-3) for a milder version or more (6-7) for a spicier dish. Using Bedgi or Kashmiri chillies will give a vibrant color with moderate heat.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
This recipe goes great with these complete meals
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