Mushroom Sukkha

Instructions

1. 1

   Prepare the Sukkha Masala. In a dry pan over low-medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, and dried red chilies for 3-4 minutes until they become aromatic. Let the spices cool down completely. Transfer the roasted spices to a grinder jar. Add the grated coconut, garlic cloves, ginger, turmeric powder, and tamarind paste. Grind to a coarse paste, adding 2-3 tablespoons of water if necessary to help it blend. Set aside.

2. 2

   Cook the base. Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and sauté for 30 seconds until fragrant. Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn golden brown.

3. 3

   Sauté the masala and tomatoes. Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Add the ground sukkha masala paste to the pan. Sauté for 5-7 minutes on low-medium heat until the raw smell disappears and you see oil starting to separate from the masala.

4. 4

   Cook the mushrooms. Add the quartered mushrooms and salt to the pan. Mix well to ensure all the mushrooms are coated with the masala. Cover the pan and cook for 10-12 minutes on medium heat as the mushrooms release their water. Uncover and continue to cook for another 3-5 minutes, stirring, until most of the water has evaporated and the masala clings thickly to the mushrooms. Garnish with chopped coriander leaves.

5. 5

   Serve immediately with neer dosa, chapatis, or steamed rice.