In this article provides a detailed guide on how to prepare two traditional Tulu-style mushroom dishes: Mushroom Ghee Roast and Mushroom Sukka (Lambu Sukka).
The recipes use approximately 1.2kg of mushrooms (4 packs) and focus on authentic spice blends made from scratch.
1. Mushroom Ghee Roast Recipe
A rich, spicy, and aromatic dish characterized by the heavy use of ghee and a vibrant red color from Byadagi chillies.
Ingredients
Main: 1.2kg Mushrooms (cleaned and cut)
Fats: 100g Ghee (Neyi)
Whole Spices: * 30 Byadagi Chillies (for color and mild heat)
1 tsp Black Pepper
1 tsp Fenugreek seeds (Methi)
1 tsp Cumin seeds (Jeera)
1 tbsp Coriander seeds (Kothambari)
Aromatics: 1/2 bulb Garlic, Curry leaves, Fresh Coriander leaves
Seasoning: 1 tsp Turmeric, 1 tsp Jaggery (to balance heat), Tamarind (small amount), Salt to taste.
Preparation Steps
Roasting Spices: Heat ghee in a pan. Roast garlic, cashew nuts (optional), Byadagi chillies, pepper, methi, coriander seeds, and cumin until fragrant.
Grinding: Grind the roasted spices with turmeric and a little water into a very smooth, fine paste.
Cooking: * Heat ghee in a large pan, add curry leaves.
Add the ground masala paste and sauté until the raw smell disappears and ghee starts separating.
Add salt and a little water (rinse the mixer jar).
Mushrooms: Add the cleaned mushrooms. Note that mushrooms release water, so do not add too much extra water.
Finishing: Cook until the gravy thickens and coats the mushrooms. Add jaggery for balance and garnish with fresh coriander.
2. Mushroom Sukka (Lambu Sukka)
A dry preparation featuring grated coconut, perfect as a side dish.
Ingredients
Main: Mushrooms (remaining portion from the 4 packs)
Masala Powder: 20 Byadagi chillies, 1 tsp Methi, 1 tsp Jeera, 1 tbsp Coriander seeds, 1 tsp Black Pepper.
Coconut Base: 1/2 Coconut (grated).
Stir-fry: 3 Onions (finely chopped), 2 Tomatoes (chopped), Mustard seeds, Curry leaves, Garlic, Turmeric.
Preparation Steps
Dry Roast & Powder: Roast the chillies and whole spices. Grind them into a dry powder without adding water.
Coconut Preparation: Briefly roast the grated coconut until it turns slightly golden/brown, then keep it aside.
The Base: Heat oil, splutter mustard seeds, add crushed garlic, curry leaves, and onions. Sauté until onions are translucent.
Sautéing: Add turmeric, chopped tomatoes, and the dry masala powder. Mix well.
Cooking: Add mushrooms and salt. Cover and cook for about 5 minutes until mushrooms are tender.
Finishing: Add the roasted grated coconut and mix thoroughly. Garnish with coriander leaves before serving.
Key Tips
Water Content: Mushrooms release significant moisture during cooking; be cautious when adding water to the Ghee Roast.
Byadagi Chillies: Essential for achieving the deep red “Ghee Roast” color without excessive spiciness.
Jaggery: A small amount of jaggery is recommended in the Ghee Roast to enhance the overall flavor profile.
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