This Mangalorean style Mushroom sukka is a tasty side dish for rice, chappati or rotis and tastes almost like a non veg mutton sukka dish. The various types of mushrooms available in market are : button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. But we usually prefer button mushrooms. All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. Mushrooms are fresh if they are firm, plump, and free from bruises with no visible moisture on the outside. Avoid slimy or spotted mushrooms. Incase of button mushrooms, the gills on the under side should be tightly closed. This Mangalorean speciality is a dry dish made with a beautiful blend of spices and coconut.
Ingredients :
400 gms button mushrooms ( cleaned & sliced thick)
1 large onion sliced
1 sprig curry leaves
handful coriander leaves
1/2 cup fresh grated coconut
salt to taste
2 tblsp oil
1/2 tsp mustard seeds
For Ground masala :
4-5 bedagi dry chillies
3-4 black pepper corns
1 tsp coriander seeds
1/2 tsp cumin seeds
2-3 fenugreek seeds
1/4 tsp turmeric powder
2 cloves/ lavang
1 small piece cinnamon
1/4 tsp fennel seeds
1 green cardamom seeds
1 small onion sliced
3-4 cloves garlic
1 tsp poppy seeds
1/2 tsp tamarind
Method :
1. Heat 1 tsp oil in a pan and roast the whole spices and then transfer to a blender and grind to a fine powder.
2. Now in the same pan heat little oil and saute the onion, garlic and poppy seeds and add it to the ground masala. Add little water, turmeric and tamarind and grind to a smooth paste.
3. In the same pan heat about 1 tblsp oil .. add the sliced onion and saute till they turn golden in colour, later add the sliced mushrooms and saute for some time. Keep aside.
3. Heat 1 tblsp oil in a kadai, add mustard seeds ... when they splutter add curry leaves and add the ground masala paste & salt and saute well. Add half a cup of water and let simmer.
4. When the masala is well cooked and you smell a nice aroma from the masala ... add grated coconut and the sauted onion and mushrooms. Saute all this for more 4-5 minutes.
5. Garnish with coriander leaves. Your Mushroom sukka is ready to be served.
6. Serve hot with steamed rice or neer dosa.
Ingredients :
400 gms button mushrooms ( cleaned & sliced thick)
1 large onion sliced
1 sprig curry leaves
handful coriander leaves
1/2 cup fresh grated coconut
salt to taste
2 tblsp oil
1/2 tsp mustard seeds
For Ground masala :
4-5 bedagi dry chillies
3-4 black pepper corns
1 tsp coriander seeds
1/2 tsp cumin seeds
2-3 fenugreek seeds
1/4 tsp turmeric powder
2 cloves/ lavang
1 small piece cinnamon
1/4 tsp fennel seeds
1 green cardamom seeds
1 small onion sliced
3-4 cloves garlic
1 tsp poppy seeds
1/2 tsp tamarind
Method :
1. Heat 1 tsp oil in a pan and roast the whole spices and then transfer to a blender and grind to a fine powder.
2. Now in the same pan heat little oil and saute the onion, garlic and poppy seeds and add it to the ground masala. Add little water, turmeric and tamarind and grind to a smooth paste.
3. In the same pan heat about 1 tblsp oil .. add the sliced onion and saute till they turn golden in colour, later add the sliced mushrooms and saute for some time. Keep aside.
3. Heat 1 tblsp oil in a kadai, add mustard seeds ... when they splutter add curry leaves and add the ground masala paste & salt and saute well. Add half a cup of water and let simmer.
4. When the masala is well cooked and you smell a nice aroma from the masala ... add grated coconut and the sauted onion and mushrooms. Saute all this for more 4-5 minutes.
5. Garnish with coriander leaves. Your Mushroom sukka is ready to be served.
6. Serve hot with steamed rice or neer dosa.
Comments
Post a Comment