Mushroom sukka recipe aka mushroom chukka is a spicy and flavoured mushroom dry masala recipe. It is a south Indian delicacy where mushrooms are cooked with onion, ginger-garlic paste and tomato with homemade sukka masala and herbs. It is mostly relished with plain dosa, neer dosa and even flatbread like roti, paratha, etc., or rice recipes like steamed rice, pulao, jeera rice, etc.
Table of Contents
About the recipe
Health Benefits of Mushroom
Tips and Suggestions
How to make Mushroom sukka (step wise photos)
Recipe Card
What is Mushroom sukka?
Mushroom sukka is a south Indian dish where the word sukka means semi-dry curry. In short, mushroom sukka is a spicy semi-dry mushroom curry prepared with homemade sukka masala.
Chicken sukka and mutton sukka are one of the most popular non-vegetarian dishes in the subcontinents of south India, especially in Mangalore. Mushroom sukka is one of the vegetarian variations of the recipe which tastes outstanding.
Mushroom Recipe
A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian cuisine.
Mushroom is a very versatile vegetable. It is tender in texture with a mild earthy flavour. It gets cooked very quickly. So, it is considered a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried, etc.
I am a die heart fan of mushrooms and can have them in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most vegetarians in India, other than Indian cottage cheese (paneer) and baby corn, mushrooms are widely popular in main courses as well as snacks.
Mushroom sukka recipe aka mushroom chukka is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. All the ingredients are easily available in any Indian kitchen pantry. This spicy delight gets prepared very quickly without investing much time and effort. This curry is delectable in taste and is overloaded with flavours.
Ingredients for Mushroom sukka
Mushroom: The primary ingredient of the recipe which provides a base for it. I have used button mushrooms for the recipe.
Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour to the curry.
Tomatoes: I have used tomato paste for the recipe. It gives a nice flavour, taste, and texture to the dish.
Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.
Sukka spice mix: I have used cumin seeds, coriander seeds, fennel seeds and black peppercorns for the spice mix. All the spices induce a nice flavour to the dish.
Curry leaves: The addition of curry leaves adds a nice flavour to the dish.
Ground spices: For the ground spices, I have used turmeric powder, red chilli powder and garam masala powder other than sukka masala. Each spice is equally important to flavour up the dish.
Salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish.
Water: A very little amount of water is added to the dish because the mushroom itself releases a lot of moisture.
Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavourless oil like vegetable oil, sunflower oil, rapeseed oil etc.
Mushroom sukka with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. Before directly jumping into the recipe, let me share a few interesting facts about mushrooms and the recipe.
Health Benefits of Mushroom
- Mushrooms are rich in antioxidants.
- It is good for the heart and helps in maintaining a healthy blood pressure level.
- It contains a good amount of vitamin B and vitamin D.
Tips to prepare perfect Mushroom sukka
- You can prepare the sukka masala in advance and store it in an airtight container. It induces a nice aroma to the dish.
- Fry the onions and ginger-garlic properly before adding tomato chunks; otherwise, it won’t taste good.
- Don’t skip curry leaves from the curry. It will give the exact authentic flavour to the dish.
- You can adjust the amount of red chilli powder and green chillies, according to your own taste.
How to make Masala sukka?
To prepare the mushroom sukka, first, prepare the sukka masala. Put a dry pan on medium flame and add cumin seeds, coriander seeds, fennel seeds and black peppercorns into it. Dry roast the whole spices over medium flame for 1-2 minutes and stir it continuously. Transfer the whole spices to a separate plate or bowl and allow it to cool down.
Transfer the whole spices to the small jar of the grinder and close the lid. Pulse it for 30 seconds and keep it aside for later use.
Wash and cut all the veggies – mushroom, onion, ginger, garlic, tomatoes, coriander leaves and keep them ready to use.
Now put a pan on flame and allow it to become completely dry. Then add oil to the pan and once the oil is hot, add chopped onions, curry leaves into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
Add the green chillies, ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
Add chopped tomatoes to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
Then add salt, turmeric powder, red chilli powder, garam masala powder and give a nice mix. Cook it on low flame for another 2 minutes.
Add the mushroom pieces to the pan and give a nice mix. Add the sukka masala and mix it well. Cover the pan and cook it for a couple of minutes over medium flame.
Then add a little bit of water, chopped coriander leaves into the pan and mix it well. Cover the pan and cook it over low flame for 15-20 minutes.
Then take off the pan and cook it over high flame for a few seconds to reduce the moisture. Switch off the flame and now mushroom chukka is ready to serve.
Many mushroom recipes have already been shared in my previous posts. You can check a few of them like
Matar mushroom
Spicy mushroom masala
Chilli mushroom dry
Mushroom potato curry
..And Many more…
Ingredients:
1 cup = 250 ml
For sukka masala
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander seeds (Dhaniya)
- 1 teaspoon Fennel seeds (Saunf)
- ½ teaspoon black Peppercorns (Kali mirch)
Other ingredients for mushroom sukka
- 400 grams Button mushrooms
- 2 large Onions, finely chopped
- 1 large Tomato, finely chopped
- 1 tablespoon Ginger-Garlic paste
- 2-3 green Chillies
- 10-12 Curry leaves
- 3 tablespoons Coriander leaves, chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Garam masala powder
- Salt to taste
- ¼ cup Water
- 2 tablespoons Oil for cooking
Instructions:
- Put a dry pan on medium flame and add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds and ½ teaspoon black peppercorns into it. Dry roast the whole spices over medium flame for 1-2 minutes and stir it continuously. Transfer the whole spices to a separate plate or bowl and allow it to cool down.
- Transfer the whole spices to the small jar of the grinder and close the lid. Pulse it for 30 seconds and keep it aside for later use.
- Wash and cut all the veggies- mushroom, onion, ginger, garlic, tomatoes, coriander leaves and keep them ready to use.
- Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil into the pan.
- Once the oil is hot, add chopped onions, 10-12 curry leaves into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add the green chillies, 1 tablespoon of ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala powder and give a nice mix. Cook it on low flame for another 2 minutes.
- Add the mushroom pieces to the pan and give a nice mix.
- Add the sukka masala (Step 2) and mix it well. Cover the pan and cook it for a couple of minutes over medium flame.
- Add ¼ cup water, 3 tablespoons chopped coriander leaves into the pan and mix it well. Cover the pan and cook it over low flame for 15-20 minutes.
- Take off the pan and cook it over a high flame for a few seconds to reduce the moisture. Switch off the flame and now mushroom chukka is ready to serve.
Serving Instruction
Transfer the mushroom sukka into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the South Indian delicacy.
Ingredients
1 cup = 250 ml
For sukka masala
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander seeds (Dhaniya)
- 1 teaspoon Fennel seeds (Saunf)
- ½ teaspoon black Peppercorns (Kali mirch)
Other ingredients for mushroom sukka
- 400 grams Button mushrooms
- 2 large Onions, finely chopped
- 1 large Tomato, finely chopped
- 1 tablespoon Ginger-Garlic paste
- 2-3 green Chillies
- 10-12 Curry leaves
- 3 tablespoons Coriander leaves, chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Garam masala powder
- Salt to taste
- ¼ cup Water
- 2 tablespoons Oil for cooking
Instructions
- Put a dry pan on medium flame and add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds and ½ teaspoon black peppercorns into it. Dry roast the whole spices over medium flame for 1-2 minutes and stir it continuously. Transfer the whole spices to a separate plate or bowl and allow it to cool down.
- Transfer the whole spices to the small jar of the grinder and close the lid. Pulse it for 30 seconds and keep it aside for later use.
- Wash and cut all the veggies- mushroom, onion, ginger, garlic, tomatoes, coriander leaves and keep them ready to use.
- Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil into the pan.
- Once the oil is hot, add chopped onions, 10-12 curry leaves into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add the green chillies, 1 tablespoon of ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala powder and give a nice mix. Cook it on low flame for another 2 minutes.
- Add the mushroom pieces to the pan and give a nice mix.
- Add the sukka masala (Step 2) and mix it well. Cover the pan and cook it for a couple of minutes over medium flame.
- Add ¼ cup water, 3 tablespoons chopped coriander leaves into the pan and mix it well. Cover the pan and cook it over low flame for 15-20 minutes.
- Take off the pan and cook it over a high flame for a few seconds to reduce the moisture. Switch off the flame and now mushroom chukka is ready to serve.
