Recipe card
What is sukka?
Sukka means semi-dry in the local language. Among the sukka, chicken sukka also known as kori sukka is popular one. You can substitute mushroom with chicken to make the same. You don’t need any store-bought powders. Make this recipe today for dinner with basic pantry ingredients.
Ingredients
Mushroom: The main ingredient for the recipe. Onions: For flavor For the wet masala, Use aromatic spices like coriander seeds, fennel, black peppercorns, methi, clove, cardamom, dry red chile, and tamarind. Use any dry red chili of your choice. For dry masala, Add freshly grated coconut, garlic, and cumin seeds. Check out the recipe card for the full list of the ingredients.
Make the wet masala for sukka
Add coriander seeds, fennel, black peppercorns, methi, clove, and cardamom in a pan on medium to medium-low flame, and saute until aromatic. Transfer it to a plate. To the same pan, add the dry red chilies and saute it until aromatic. Switch off the flame. Let this cool down completely. Add the dry roasted ingredients and tamarind to a mixie jar or blender and blend it to a smooth paste. Add water little by little as needed, approximately ½ to 1 cup.
Making of mushroom sukka
Heat oil in a pan on a medium flame. Add turmeric, curry leaves, and onion, and saute until translucent. Add mushrooms and saute until it develops some color. Add the wet masala and mix well. Cover and cook on a medium flame for 8 to 10 minutes or until the gravy becomes semi-dry. Meanwhile, add garlic, cumin seeds, and coconut to a blender or mixie jar and coarsely grind it. Add this ground paste to the sukka and cook for another 6 to 8 minutes or until the flavors are well combined. Garnish it with coriander leaves. Serve hot and enjoy with Mangalorean neer dosa or surnali dosa.
Tips
To make the chicken sukka with the same recipe, marinate the chicken in wet masala for 30 minutes and then cook. Adjust the spices to taste. You can try paneer, tofu, baby corn, potato, or gobi for vegetarian versions to make sukka. Dry roast all the spices on low to medium flame to avoid it from burning. Leftovers can be stored in an airtight conatiner in the refrigerator for two days. Reheat with a splash of water until heated through. Reduce the amount of garlic if you do not like its flavor.
What to serve with sukka?
This tastes the best when served with neer dosa. You can also serve it with parboiled rice, steamed rice, and Mangalorean dalitoy or chapati.
More Mangalorean recipes
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