Mushroom Sukke
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
6 steps. 25 minutes total.
- 1
Step 1
- a.Roast the Masala Spices and Coconut
- b.Heat a heavy-bottomed pan over low-medium heat. Add the Byadgi red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.
- c.Dry roast for 2-3 minutes, stirring frequently, until the spices are aromatic.
- d.Add the grated coconut to the pan. Continue to roast, stirring constantly, for 5-7 minutes until the coconut turns a deep, reddish-golden brown. Ensure it doesn't burn.
- e.Remove the mixture from the heat and spread it on a plate to cool down completely.
- 2
Step 2
- a.Grind the Sukke Masala Paste
- b.Once cooled, transfer the roasted ingredients to a grinder jar.
- c.Add the turmeric powder and tamarind paste.
- d.Grind to a thick, slightly coarse paste. Add 2-3 tablespoons of water only if needed to help the blades move.
- 3
Step 3
- a.Prepare the Curry Base
- b.Heat coconut oil in a wide pan or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the curry leaves and sauté for 30 seconds until fragrant.
- e.Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it becomes soft and translucent.
- 4
Step 4
- a.Cook the Mushrooms
- b.Add the quartered mushrooms to the pan. Sprinkle a pinch of salt over them to help draw out moisture.
- c.Sauté on medium-high heat for 5-7 minutes. The mushrooms will release water and then start to brown slightly as the water evaporates.
- 5
Step 5
- a.Combine and Finish the Sukke
- b.Reduce the heat to low. Add the ground masala paste, the remaining salt, and the jaggery to the pan.
- c.Mix everything thoroughly, ensuring the mushrooms are well-coated with the masala. Sauté for 2-3 minutes until the raw smell of the masala disappears.
- d.Pour in 1/2 cup of water, stir well, and bring to a gentle simmer.
- e.Cover the pan and cook on low heat for 8-10 minutes, or until the mushrooms are tender and the curry has reached a thick, semi-dry consistency, with the masala clinging to the mushrooms.
- f.If there's excess liquid, remove the lid and cook for another 2-3 minutes to let it evaporate.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the Mushroom Sukke rest for 5-10 minutes to allow the flavors to meld together.
- d.Serve hot as a side dish with steamed rice, neer dosa, or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh or frozen grated coconut. Avoid using dry desiccated coconut if possible.
- 2Roasting the coconut to a perfect reddish-brown is key to the flavor and color of the dish. Be patient and stir continuously to prevent burning.
- 3Do not add too much water while grinding the masala. It should be a thick paste, not a watery one.
- 4Coconut oil is highly recommended for its authentic coastal flavor, but you can substitute with another neutral oil if necessary.
- 5Adjust the amount of jaggery and tamarind to balance the sweet and tangy flavors according to your preference.
Adapt it for your goals.
Protein Swap
Replace mushrooms with an equal amount of paneer cubes, boiled chickpeas, or chicken pieces for a different version of sukke.
Vegetable MedleyVegetable Medley
Add other vegetables like diced potatoes, green beans, or bell peppers along with the mushrooms. Adjust cooking time accordingly.
Spicier VersionSpicier Version
Add 2-3 Guntur or other hot red chillies along with the Byadgi chillies during the roasting step for extra heat.
Creamier TextureCreamier Texture
For a slightly richer consistency, add 2-3 tablespoons of thick coconut milk at the very end of cooking and simmer for a minute.
Why this is on our healthy list.
Rich in Antioxidants
The spices used, such as turmeric, black pepper, and coriander, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Supports Digestive Health
Both mushrooms and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain regular bowel movements.
Boosts Immunity
Mushrooms contain beta-glucans, compounds known to enhance immune system function. Additionally, spices like turmeric have immune-modulating properties.
Good Source of B Vitamins
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.
Frequently asked questions
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.