Mushroom Sukke

1. 1
   prep · ~10 min

   Soak the tamarind and prep the mushrooms.

   1.Soak tamarind in a little warm water for 10 minutes.

   2.Clean the mushrooms and quarter them if large.

   3.Chop the onion and tomato, and keep the curry leaves ready.

   TIPDo not soak mushrooms in lots of water or they turn soggy while cooking.
2. 2
   roast · ~5 min

   Roast the sukke masala ingredients.

   1.Heat a small pan over low to medium heat.

   2.Dry roast dried red chilies, coriander seeds, cumin seeds, and black peppercorns until fragrant, about 2 minutes.

   3.Add grated coconut, garlic, and ginger, and roast until the coconut turns lightly golden.

   4.Take the mixture off the heat and let it cool slightly.

   TIPKeep the heat moderate so the coconut browns evenly and does not taste bitter.
3. 3
   mix · ~2 min

   Grind the masala.

   Squeeze the soaked tamarind and add it to the roasted mixture. Grind with water to a coarse, thick masala rather than a very smooth paste.

4. 4
   saute · ~7 min

   Cook the onion base.

   1.Heat oil in a pan over medium heat.

   2.Add curry leaves and let them sizzle for a few seconds.

   3.Add onion and cook until soft and lightly golden, about 4 to 5 minutes.

   4.Add tomato and turmeric powder, then cook until the tomato softens.
5. 5
   saute · ~10 min

   Cook the mushrooms with the masala.

   1.Add mushrooms to the pan and stir on medium-high heat for 2 minutes.

   2.Add the ground masala and salt, then mix well to coat the mushrooms.

   3.Cook uncovered until the mushrooms release moisture and the masala thickens, about 6 to 8 minutes.

   4.Stir now and then until the dish looks semi-dry and well coated.

   TIPCook uncovered so the mushroom liquid evaporates and the sukke gets its signature dry finish.
6. 6
   garnish

   Finish with cilantro.

7. 7
   serve

   Serve hot with neer dosa, rice, or chapati.

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