Mushroom sukka | Chettinad mushroom sukka | stir fried mushroom is one among the famous recipe in Chettinad cuisine.The freshly grinded masala makes this dish so unique. The chunky mushroom coated with coconut masala and Sauteed until its dry and tender The final seasoning to this dish take this recipe to next level.
Hello Guys! A big Hi from my side,For the last 1 year I got really busy with several events happening one after the other.Yes! Im super excited to announce that we are blessed with a BABY GIRL! And the priority changed.
Blogging is not an easy things as you need put so many hats on you. As it requires quite a lot of effort and time, I couldn’t get my head around blogging even if I wanted to. All the other commitments have kept me away from my dear blog but the passion to blog doesn’t vanish, no matter what. I am starting with all the draft that have been lying for quiet long time. Coming to this recipe,
The secret taste of this Chettinad mushroom sukka is totally depends on the freshly grind masala and the seasoning. The spices and coconut are dry roasted which add a heavily flavour to this earthy mushrooms which gives a deliciously aromatic spicy dish with bold flavours of south india.
Other sides dishes you may like to try:
Spring onion kootu/spring onion curry
Stuffed brinjal curry andhra style
Let’s get started:
If you love this recipe Leave a comment, or tag a picture #nithisclickncook on INSTAGRAM or post a picture on FACEBOOK I would love to see how it turned out!
Cheers Guys
Happy cooking, Eat like no else is watching! ?
PrintWhat You'll Find in This Post (Show all)
chettinad Mushroom sukka
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- Mushroom- 200 gms
- oil- 2 tbs
- salt- to taste
To Roast and Grind 1
- black pepper corns- 1 tsp
- turmeric powder- a pinch
- fennel seeds- 1 tsp
- coriander seeds- 2 tbs
- fenugreek seeds- 1 tsp
- dried red chillies- 12
- tamarind pulp- 1 tbs
To grind 2
- coconut- 1/2 cup
- garlic cloves- 10
- cumin seeds- 1 tsp
For seasoning
- curry leaves- 1 sprig
- onions- 1 chopped.
Instructions
- In a frying pan, heat up 1 tbs of oil, add pepper corn, fennel seeds, coriander seeds, fenugreek seeds, finally add the chillies and roast them lightly.
- In a blender, combine the roasted spices and chilli with the tamarind pulp and grind to a coarse paste without adding any water.Transfer to a bowl.
- In a same blender, combine the coconut , garlic and cumin seeds and grind without water till the mixture comes together.
- In a frying pan, combine the mushroom with the roasted spices, cover and cook for till the mushroom release their moisture.
- mix the coconut spice paste and salt and cook till the moisture dries up.
- Meanwhile, heat the remaining oil in a small frying pan, add curryleaves, chopped onion.
- saute till the onions turns brown. then pour the mixture over the mushrooms.
- Mix the onions well into the mushrooms, serve with rice and roti.
hey nithi!! i wanted to try something different today and the first thing that came to mind is your website nithi. Really amazing to see so many yummy and that too very different recipes..!! I love to try each one of these… especially this mushroom sukka is very tempting, this am gonna try today!! YUM YUM…!! 😀 😀
Hi Deepika, Thank you so much for trying out! Hope you liked it. Do let me know how it turned out, would love to know from you.!
I’m so glad to see your comment. Keep Visiting.
It was super yummm! Tried it for the first time, and it was one of the best recipes. So easy to make, and delicious!
Thank you for sharing.
★★★★★
Thank You Aanchal.
I’m so glad that you liked it.