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A delicious dry mushroom curry from Mangalorean cuisine. Earthy mushrooms are coated in a freshly roasted and ground spice mix with coconut, creating a fragrant and robust dish perfect with rice or neer dosa.
For 4 servings
Prepare the Sukka Masala
Sauté Aromatics and Onions
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A delicious dry mushroom curry from Mangalorean cuisine. Earthy mushrooms are coated in a freshly roasted and ground spice mix with coconut, creating a fragrant and robust dish perfect with rice or neer dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 224.93 calories per serving with 6.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mushrooms
Combine and Finish the Sukka
Garnish and Serve
Add 1 cup of boiled chickpeas or 200g of paneer cubes along with the mushrooms for a more substantial, protein-rich dish.
This sukka masala works wonderfully with other vegetables. Try it with cauliflower florets, baby potatoes, or even mixed vegetables.
For extra heat, add 1-2 slit green chilies along with the onions during the sautéing step.
For a slightly richer version, you can add a splash of coconut milk at the end and cook for a minute, though this will make it less of a traditional 'dry' sukka.
Mushrooms are a good source of antioxidants like selenium and ergothioneine, which help protect body cells from damage caused by free radicals. The spices used also contribute to the antioxidant content.
The high fiber content in mushrooms and coconut aids in digestion, promotes gut health, and can help maintain regular bowel movements.
Mushrooms contain beta-glucans, which are known to enhance immune function. Additionally, spices like turmeric and garlic have antimicrobial and immune-boosting properties.
Mushrooms are rich in B vitamins such as riboflavin, niacin, and pantothenic acid, which are essential for energy metabolism and maintaining a healthy nervous system.
One serving of Mushroom Sukka contains approximately 180-220 calories, depending on the amount of coconut oil and coconut used. It's a relatively low-calorie dish.
Yes, Mushroom Sukka is a healthy dish. Mushrooms are low in calories and fat, and rich in vitamins, minerals, and fiber. The spices used, like turmeric and black pepper, have anti-inflammatory properties. Using coconut oil in moderation provides healthy fats.
Yes, you can use desiccated coconut if fresh is unavailable. However, fresh coconut provides a better flavor, moisture, and texture. If using desiccated, be extra careful while roasting as it can burn quickly.
Mushroom Sukka pairs traditionally with Mangalorean specialties like Neer Dosa or Sannas. It also goes very well with chapatis, phulkas, or simple steamed rice and dal.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat until warmed through.
This recipe is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Always ensure your individual spices, like asafoetida (if you choose to add it), are certified gluten-free.