Mushroom Sukka

Name: Mushroom Sukka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g mushroom (cleaned and sliced); 2 pcs onion (medium, finely sliced); 0.5 cup coconut (fresh, grated); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs dried red chili (broken); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp water; 2 tbsp cilantro (chopped)

RATING

4.3/5(38)

TASTE SCORE

8/10

A dry, spiced mushroom dish with onions, coconut, and warm whole spices. This coastal-style sukka is savory, lightly fiery, and quick to cook, making it a great side for rice, neer dosa, or chapati.

PREP

15m

COOK

20m

SERVES

1 KATORI

165 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the mushrooms and aromatics.
1.Wipe the mushrooms clean and slice them evenly.
2.Finely slice the onions.
3.Chop the ginger and garlic, slit the green chilies, and grate the coconut.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, dried red chili, and curry leaves.
4.Cook for a few seconds until fragrant.
TIPUse a wide pan so the mushrooms cook off their moisture instead of steaming.
saute · ~7 min
Cook the onion base.
1.Add the sliced onions and cook until soft and lightly golden.
2.Add ginger, garlic, and green chili.
3.Sauté until the raw smell fades.
saute · ~5 min
Add the mushrooms and spices.
1.Add the sliced mushrooms and stir on medium-high heat.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well so the mushrooms are coated evenly.
TIPDo not cover at this stage; uncovered cooking helps the mushrooms stay meaty and not watery.
simmer · ~7 min
Cook until the mushrooms turn tender.
Add water and cook uncovered, stirring now and then, until the mushrooms release their juices, turn tender, and the pan looks almost dry.
saute · ~3 min
Finish with coconut.
Add the grated coconut and cook for 2 to 3 minutes, stirring gently, until the mixture turns dry, aromatic, and nicely coated.
TIPAdd the coconut near the end so it stays sweet and fresh instead of turning greasy.
garnish
Garnish with cilantro.
serve
Serve hot with rice, neer dosa, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms instead of soaking them, or they will hold extra water and the sukka will take longer to dry out.
2
Use a wide, heavy pan so the mushroom juices evaporate quickly and the masala coats instead of steaming.
3
Let the onions turn lightly golden before adding ginger and garlic; that sweetness balances the heat and pepper.
4
Cook the mushrooms uncovered on medium-high heat until the pan is almost dry for the proper sukka texture.
5
Add the grated coconut only in the last few minutes so it stays fluffy, sweet, and aromatic.
6
If using frozen grated coconut, thaw and squeeze out excess moisture before adding it to avoid a soggy finish.
7
This dish reheats well; warm it in a pan, not the microwave, to bring back the dry roasted texture.