Name: Mushroom Sukka recipe by Tanushree Aich at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: Mushrooms 1 cup, cleaned and chopped; Onion 1, chopped finely; Curry Leaves 8 to 10; Oil 1 tbsp; Salt to taste; Water 2 tbsp; To roast and grind to masala:; Cumin or Jeera - 1 tsp; Peppercorns - 1 tsp; Turmeric powder - 1 tsp; fennel seeds - 1 tsp; Coriander seeds - 1 tsp; Fenugreek seeds - 1 tsp; Poppy Seeds - 1 tsp; Dry Red Chillies - 4-5 nos; Tamarind pulp - 1 tbsp; Garlic - 10; Grated Coconut - 1/2 cup; Oil - 1 tbsp

ABOUT Mushroom Sukka RECIPE

Sukka is a Mangalorean speciality, a dry dish made with a beautiful blend of spices and coconut. The authentic way of preparing this involves dry roasting the spices, grinding them with coconut to a very coarse paste and allowing the mushrooms to cook in this spicy mixture.

Ingredients Serving: 2

Mushrooms 1 cup, cleaned and chopped
Onion 1, chopped finely
Curry Leaves 8 to 10
Oil 1 tbsp
Salt to taste
Water 2 tbsp
To roast and grind to masala:
Cumin or Jeera - 1 tsp
Peppercorns - 1 tsp
Turmeric powder - 1 tsp
fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1 tsp
Poppy Seeds - 1 tsp
Dry Red Chillies - 4-5 nos
Tamarind pulp - 1 tbsp
Garlic - 10
Grated Coconut - 1/2 cup
Oil - 1 tbsp

Instructions

Gather the ingredients. Clean the mushrooms in hot water with pinch of turmeric powder. Then chop them and keep them ready.
In a pan, heat oil and add the items to roast one by one. Roast all the items till a nice aroma wafts.
Add the tamarind pulp and switch off. Let it cool. Then grind to a coarse paste. Keep aside.
In the same pan, heat oil, add curry leaves, once they splutter add the onions, saute well.
Once the onions turn golden brown, add the chopped mushrooms and saute well till they wilt slightly.
Add the ground masala, salt and mix well. Add water and cover it. Cook covered for 5-10 minutes on medium heat.
Open and cook till it goes dry.
Serve hot with steamed rice or neer dosa.

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