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chettinad Mushroom sukka

  • Author: Nithya Ravikumar
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes


  • 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.


  1. 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.
  2. 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.
  3. In a same blender, combine the coconut , garlic and cumin seeds and grind without water till the mixture comes together.
  4. In a frying pan, combine the mushroom with the roasted spices, cover and cook for till the mushroom release their moisture.
  5. mix the coconut spice paste and salt and cook till the moisture dries up.
  6. Meanwhile, heat the remaining oil in a small frying pan, add curryleaves, chopped onion.
  7. saute till the onions turns brown. then pour the mixture over the mushrooms.
  8. Mix the onions well into the mushrooms, serve with rice and roti.