In This article Explained how to prepare a flavorful Mushroom Sukka in the authentic Mangalorean Style.
Ingredients
For the Roast & Grind (Masala):
Coriander Seeds: ~1.5 to 2 tablespoons
Cumin Seeds: 1 teaspoon
Fenugreek Seeds (Methi): A small pinch
Dried Red Chilies: A mix of Byadagi (for color) and Guntur (for heat)
Turmeric Powder: 1/2 teaspoon
Garlic: 5-6 cloves
Tamarind: A small marble-sized piece
Grated Coconut: About 1 cup (divided for grinding and final addition)
For the Main Cook:
Mushrooms (Laambu): Cleaned and chopped into bite-sized pieces
Onions: 2 medium, finely chopped
Curry Leaves: 1-2 sprigs
Salt: To taste
Oil: 2 tablespoons
Instructions
1. Preparing the Masala Base
Dry roast the coriander seeds, cumin, fenugreek, and red chilies until fragrant. Once cooled, add them to a mixer with garlic, turmeric, and tamarind. Grind into a coarse powder first.
2. The Coconut Texture
Add a portion of the grated coconut to the ground spices and pulse briefly. Do not make a fine paste; the texture should remain coarse and “dry” to achieve the signature “Sukka” (dry) consistency.
3. Sautéing the Aromatics
Heat oil in a pan. Add curry leaves and chopped onions. Sauté until the onions turn translucent and slightly golden.
4. Cooking the Mushrooms
Add the cleaned mushrooms to the pan. Mushrooms release a lot of water as they cook, so there is usually no need to add extra water. Add salt to taste and cook until the mushrooms shrink and the water partially evaporates.
5. Combining and Finishing
Add the ground masala to the cooked mushrooms. Mix well so the spices coat every piece. Finally, add the remaining fresh grated coconut and a bit of fresh coriander leaves. Stir for 2-3 minutes on low flame until the dish is dry and aromatic.
Tips
Texture: The hallmark of a good Sukka is the coarse coconut texture. Avoid over-processing the masala into a paste.
Cleaning: Ensure the mushrooms are washed thoroughly but dried quickly so they don’t become too soggy before hitting the pan.
South Indian Style Jeera Rice and Healthy Dal Fry Recipe
This traditional Tuluva dish, also known as Poombe Aajadina, features banana flowers cooked with a flavorful coconut-based masala. Ingredients For the Main Dish Banana Flower (Poombe): 1 large, cleaned and finely chopped Green Gram (optional/common pairing): Often added for texture Coconut: 1/2 cup grated (for the coarse masala) Turmeric Powder: 1/2 tsp Salt: To taste…
Continue Reading Tulunadu Style Poombe Sukka (Banana Flower Curry) RecipeÂ
In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige. Both recipes are designed to be crispy, white, and suitable for year-long storage. 1. Rice Sandige (Akki Sandige) This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white…
Continue Reading Uttar Karnataka Style Rice and Rava Papad (Sandige) Recipes
In This article Explained how to prepare Agase Laddu (Flax Seeds Laddu), a traditional North Karnataka recipe known for its immense health benefits, particularly for hair growth, heart health, and bone strength. Key Health Benefits Rich in Omega-3 Fatty Acids: Excellent for overall nutrition. Hair & Brain Health: Promotes hair growth and supports brain function.…
In This article Explained traditional Tulunadu-style Chicken Kadhai Dum Biryani, specifically designed for small families, accompanied by a flavorful Chicken Sherva (gravy). 1. Preparation of Chicken Base The process begins with preparing the chicken in a kadhai (wok) to ensure deep flavor infusion. Sautéing Aromatics: Start by heating sunflower oil in a non-stick kadhai. Add…
Continue Reading Tulunadu Style Chicken Kadhai Dum Biryani and Sherva Recipe
This recipe uses a single green masala base to create two delicious dishes. 1. The Green Masala Base Ingredients: Ghee: 40g Coriander Seeds: 3 tbsp Cumin Seeds: 1 tbsp Cashew Nuts: 2 tbsp (broken) Green Chillies: 30 (adjust for heat) Cilantro (Coriander): 1 bunch Mint Leaves: 1/2 bunch Yogurt: 150g Preparation: https://youtu.be/JxiVQDeIzNo?si=CT79-scTjt3I9ZSx Roast coriander seeds,…
Continue Reading Mangalorean Green Chicken Biryani and Hariyali Curry RecipeÂ
In This article Explained traditional Tulu recipe called Arepudadde, which utilizes Kappa Rotti (unleavened rice crepes) as a primary ingredient, soaked in a flavorful, spicy coconut-based gravy. Ingredients For the Masala (Arepu): Coriander Seeds: 2 tbsp Cumin Seeds: 1 tsp Fenugreek Seeds (Methi): A small pinch Dried Red Chilies: Adjust to spice preference (mix of…
Continue Reading Mangalorean Arepuda Adde with Kappa Rotti Recipe
