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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring the taste of the Mangalorean coast to your kitchen with this delicious Mushroom Sukka. Unlike the traditional chicken or mutton sukka, this vegetarian version uses tender mushrooms that beautifully absorb a freshly roasted blend of Byadagi chillies, dry coconut, coriander seeds, curry leaves, and aromatic spices. Every bite is earthy, smoky, and packed with bold coastal flavours. Quick to prepare and incredibly satisfying, this dry mushroom dish pairs wonderfully with chapati, neer dosa, appam,...
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Heat coconut oil in a pan.
Add the chopped onion and sauté for a minute.
Add the Byadagi red chillies, star anise, Sichuan peppers, curry leaves, coriander seeds, and grated dry coconut.
Roast everything on low heat until aromatic and the coconut turns lightly golden.
Cool completely and grind into a coarse paste without adding water. Keep aside.
Wash the mushrooms thoroughly and cut them into bite-sized pieces. Keep them immersed in water until ready to use, then drain.
Heat coconut oil in a pan and crackle the mustard seeds.
Add the chopped onion and sauté for a minute.
Add the garlic, curry leaves, and turmeric powder. Sauté until fragrant.
Add the mushrooms and cook for about 5-7 minutes until they release their moisture.
Add the garam masala, prepared sukka masala, and salt. Mix well.
Cook until all the moisture evaporates and the masala coats the mushrooms evenly.
Switch off the heat and garnish with coriander leaves, ginger juliennes, and finely chopped green chilli.
Cover and let the dish rest for 5 minutes before serving.
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Roast the masala on low heat until the coconut turns lightly golden and aromatic. This gives the sukka its authentic flavour.
Byadagi chillies give the dish its signature bright colour without making it overly spicy.
Do not add water while grinding the masala to maintain the authentic sukka texture.
Allowing the dish to rest for a few minutes after cooking helps the mushrooms absorb the flavours better.
Can I use other types of mushrooms?
Yes, you can use other types like oyster or cremini mushrooms, but button mushrooms work best for this recipe.
What can I substitute for Byadagi chillies?
You can use Kashmiri chillies as a substitute, though the flavor profile will slightly differ.
Can I make the sukka masala ahead of time?
Yes, you can prepare the masala ahead and store it in an airtight container for up to a week.
Is Sichuan pepper necessary?
No, it's optional. You can skip it or use cubeb pepper if available.
What is the best way to serve Mushroom Sukka?
Serve it hot with chapati, naan, neer dosa, appam, or steamed rice for a wholesome coastal meal.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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