Mushroom Sukke

Name: Mushroom Sukke
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g mushroom (cleaned and quartered); 0.75 cup coconut (fresh, grated); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, chopped); 5 pcs garlic (cloves); 1 inch ginger (roughly chopped); 4 pcs dried red chili (adjust to heat preference); 1 tbsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 1 tsp tamarind (soaked in warm water for 10 minutes); 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 0.25 cup water (for grinding masala); 2 tbsp cilantro (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Earthy mushrooms cooked in a coastal-style masala with coconut, red chilies, and warm spices. This dry Mangalorean-inspired dish is deeply savory, gently spicy, and pairs beautifully with neer dosa, rice, or chapati.

PREP

15m

COOK

20m

SERVES

1 KATORI

196 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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.
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.
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.
garnish
Finish with cilantro.
serve
Serve hot with neer dosa, rice, 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 clean instead of washing them heavily, or they will steam and water down the sukke.
2
Roast the coconut only to light golden; deep browning can make the masala taste bitter.
3
Grind the masala coarse, not silky smooth, so it clings to the mushrooms with the classic sukke texture.
4
Cook the mushrooms on medium-high first to drive off surface moisture before the masala fully thickens.
5
Keep the pan uncovered in the final stage so the released mushroom liquid evaporates and the dish stays dry.
6
If the masala catches at the bottom, sprinkle in just a spoon or two of water rather than adding a big splash.
7
This tastes even better after a short rest, when the tamarind, coconut, and chili flavors settle into the mushrooms.