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A classic Mangalorean semi-dry curry featuring earthy mushrooms in a fragrant, spicy paste of roasted coconut and spices. A perfect side dish for rice or neer dosa.
For 4 servings
Roast the Masala Spices and Coconut
Grind the Sukke Masala Paste
Prepare the Curry Base
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A classic Mangalorean semi-dry curry featuring earthy mushrooms in a fragrant, spicy paste of roasted coconut and spices. A perfect side dish for rice or neer dosa.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 257.91 calories per serving with 5.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mushrooms
Combine and Finish the Sukke
Garnish and Serve
Replace mushrooms with an equal amount of paneer cubes, boiled chickpeas, or chicken pieces for a different version of sukke.
Add other vegetables like diced potatoes, green beans, or bell peppers along with the mushrooms. Adjust cooking time accordingly.
Add 2-3 Guntur or other hot red chillies along with the Byadgi chillies during the roasting step for extra heat.
For a slightly richer consistency, add 2-3 tablespoons of thick coconut milk at the very end of cooking and simmer for a minute.
The spices used, such as turmeric, black pepper, and coriander, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Both mushrooms and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain regular bowel movements.
Mushrooms contain beta-glucans, compounds known to enhance immune system function. Additionally, spices like turmeric have immune-modulating properties.
Mushrooms are a natural source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
One serving of Mushroom Sukke contains approximately 215-230 calories. This is an estimate and can vary based on the exact ingredients used, especially the amount of coconut and oil.
Yes, Mushroom Sukke is a relatively healthy dish. Mushrooms are low in calories and a good source of B vitamins and potassium. The use of whole spices and fresh coconut provides fiber and healthy fats. Using coconut oil in moderation contributes to its health benefits.
You can, but it will alter the flavor and texture. If using desiccated coconut, soak it in a few tablespoons of warm water for 15 minutes before roasting to rehydrate it slightly. The taste will not be as rich as with fresh coconut.
Mushroom Sukke pairs beautifully with traditional Mangalorean accompaniments like Neer Dosa (lacy rice crepes) and steamed rice. It also goes well with chapatis or rotis.
Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary preferences.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.