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09 December 2013,14:30 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut mushrooms into 4 pieces.
  • In a frying pan, heat 1 tablespoon oil; add mustard seeds, and once it splutters, add cumin seeds, peppercorns, fennel seeds, coriander seeds, fenugreek seeds and turmeric powder and roast for a few seconds. Transfer to a plate.
  • Roast poppy seeds till they turn golden and then roast dry chilies lightly and add to the roasted spices and cool them to room temperature.
  • Combine the roasted spices and chilies along with tamarind pulp in a blender and grind to a coarse powder without adding water. Transfer to a bowl.
  • Then combine dried coconut, garlic in the same blender and grind without water till the mixture comes together.
  • Heat oil in a frying pan; add the roasted spice paste and mushrooms. Cover and cook on a low heat till mushrooms release their moisture.
  • Then add coconut spice paste and salt and cook until moisture dries up.
  • Simultaneously, heat oil in another pan and add curry leaves and when they crackle, add chopped onions and sauté till it becomes translucent.
  • Add onion to mushrooms and mix well.
  • Serve hot with rotis.


  • 250 grams Button Mushrooms
  • Pinch of Turmeric powder
  • 1 teaspoon Black peppercorns
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Fennel seeds (Saunf)
  • 2 tablespoons Coriander seeds
  • 1 teaspoon fenugreek seeds (Methi dana)
  • 1 tablespoon Poppy seeds (Khus khus)
  • 1 teaspoon Cumin seeds (Zeera)
  • 12 dried Red Chilies
  • 2 teaspoon Tamarind pulp
  • 200 grams Grated dried Coconut
  • 1 large Onion, finely chopped
  • 10 cloves Garlic
  • Salt to taste
  • 1 sprig Curry leaves
  • 2 tablespoons IDHAYAM MANTRA Peanut oil

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