Mushroom Sukka

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Hi friends , today going to share recipe on mushroom sukka , these mushrooms are easily available at groceries , mostly during rainy season you can get variety of mushrooms give a try for this recipe and share us your experience , this recipe is for 3 serving , please check the ingredients and spices properly .

 Ingredients : 

  • Pack of mushroom .
  • Ghee - 6 spoons (can use cooking oil also)
  • Onion - 3 thinly chopped
  • Garlic Cloves (around 20 properly chrushed)
  • Salt as per required 
  • Turmeric Powder - 1/4 spoon
  • Tamarind water - 3 spoon 
  • Fresh Coconut grated - 1/2 thick coconut or 1 
  • Coriander Seeds - 1 spoon
  • Til - 1 spoon
  • Cinnamon - 1 inch
  • Methi  - 4 pieces
  • Pepper - 5 pieces
  • Cloves - 2
  • Byadagi Red Chilly - 5 (please check spicy of chilly at home and add chilly)
  • Jeera - 1/4 spoon
  • Coriander leaves - for garnishing .
  • Curry leaves 4-5
  • Mustard -1/2 spoon

Instructions :

  •  Dry roast garlic , coconut , jeera(cumin), Roast them in a pan until slightly brown. Remove it  on  plate and let them cool.
  •  Add the roasted ingredients in a mixer and blend to make a smooth powder. Do not add water.
  •  Now take a pan add some ghee (you can use cooking oil also).
  • Its time to roast the spices take  coriander seeds , pepper, methi , cinnamon, til, clove , Byadagi chilly roast them well until you get good aromatic .(dont burn the spices ).
  • Remove the ghee roasted spices on a plate and let them cool. After cooling you can  add them to a mixer  and blend to make a smooth paste. Add little water while grinding. Keep the mixture aside.
  • Heat again 4 tbsp of  ghee in a pan . Put Curry Leaves , mustard , Once the ghee is hot and mustard starts spluttering  , add onion and properly chrushed garlic and fry until onion turns pink in color .
  • Now  Add Mushrooms and saute it for 5 minutes.
  • Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the mushroom  for 15-20 minutes or until almost done.
  • Now add the dry roasted masala powder and cook for another 10 minutes until the mushroom  is cooked and the masala is dry.
  • Add turmeric and tamarind water (soak tamarind in water and squeeze it and remove the extract )and cook for 3-4 minutes.
  • Heat ghee for tempering in a pan. Add sliced onion and fry until browned
  • Pour the tempering over the mushroom .
  • Serve hot garnishing coriander leaves  .
  • do try and share us your experience .

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