Mushroom Sukka | Mushroom Chukka : A delicious dry mushroom dish where mushroom pieces are cooked and roasted till dry along with a mix of spices. Tastes amazing with rotis or plain rice.
What do you do when you run out of vegetables and all that you have in your refrigerator is a pack of mushrooms that you had saved from some other recipe? Well, if you face that situation any time in the future, do what I did – Yes, make this Mushroom Sukka recipe.
Mushroom Sukka | Mushroom Chukka or you can even call it a dry mushroom curry is a super simple dish to make. It does not need any extra ingredients except for onions, mushrooms and a few spices. When you are running out of time, this is an apt dish to make and I am sure you will try this out and enjoy.
I have posted a few mushroom recipes already on the blog, the links of which you can find below:
If you are looking for more dry curries and stir fry recipes, click on the button below for a collection of recipes that you can try:
Health Benefits of Mushrooms:
Mushrooms are great sources of protein, fiber, vitamins (especially niacin), vitamin C, calcium, minerals, and selenium. They also contain antioxidants that are unique to mushrooms, such as ergothioneine, which according to studies is a highly powerful antioxidant.
Preparation Method of Mushroom Sukka:
- Serves: 2
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Button Mushrooms: 400gm
- Onion: 1 big finely chopped
- Curry Leaves: a few
- Ginger Garlic Paste: 1/2 tbsp
- Coriander Powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Red Chilli Powder: 1/2 tsp
- Turmeric Powder: 1/4 tsp
- Garam Masala: 1/2 tsp
- Oil: 4 tbsp
- Salt : to taste
- Cumin Seeds: 1 tsp
- Clean and wipe mushrooms. Chop each mushroom into 4 and set aside.
- Heat around 3 tbsp of oil in a pan. Temper cumin seeds (I skipped this since my son doesn’t like tempering).
- Next add onions and curry leaves. Saute onions till they turn golden brown. (You can add curry leaves later too if you do not want them to fry for long. I separately fried curry leaves and added for garnish later.)
- Add the ginger garlic paste and saute for 2 minutes till the raw smell goes away.
- Now add the chopped mushrooms and mix really well. When the mushrooms begin to sweat or start releasing water, add all the masalas and mix well. Continue to cook on medium flame till all the water gets absorbed and the mushrooms are cooked. At this stage, add one more tbsp of oil and mix well.
- Add enough salt and mix well. Let the whole mixture roast on low flame for about 5 minutes.
- Switch off the flame and garnish with fried curry leaves.
Lemon juice can be added at the end for a tangy flavour. Mushrooms can be marinated with all the spice powders for 30 minutes prior to cooking for a better flavour. Dry Red chillies can also added at the tempering stage. The key here is to roast really well till all the moisture evaporates and it is absolutely dry. Do not add water at any stage of the recipe as mushrooms themselves release lot of water.
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