Mushroom Pepper fry / Mushroom Pepper Sukka
Mushroom pepper roast or Sukka as we call it in south India… sukka means any dish that’s cooked to a dry consistency or sometimes it is called roast … This is an imitation recipe of the famous chicken pepper roast or sukka. I wanted to re-create the same flavour and taste using mushroom. It will be a great way for vegetarian to enjoy the taste of this brilliantly simple recipe. I guarantee if you don’t like mushrooms this is one recipe which will make you change your mind. It turns out so delicious and pairs great with rice or roti or even dosa.
Some Tips for the recipe,
- It is important to brown the onions well before adding the mushrooms.
- Add beaten yoghurt at room temperature, to prevent it from curdling.
- The curry leaves and pepper and ghee gives the unique flavour, don’t skip any of it.
Mushroom pepper sukka
- pan, chopping board,knives and spatula
- 3 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 small piece Kalpasi
- 1/2 inch Cinnamon stick
- 2 Red chillies
- 1 medium Onion 1 medium sized (finely chopped)
- 10-12 leaves Curry leaves
- 250 gms Button Mushrooms
- 1 tsp Ginger garlic paste
- 3 tbsp Yoghurt
- 1/2 tsp Red chilli powder
- 1 and 1/2 tsp Corriander powder- 1 and 1/2 tsp
- 2 tsp Black pepper powder - 2 tsp
- 1 tsp Ghee - 1 tsp
- Corriander leaves ( for garnish)
- Salt to taste
- Add oil and once hot add dry red chillies, fennel and cumin seeds, kalpasi, cinnamon stick and fry for a few seconds until the spices slightly change colour.
- Add finely chopped onions... add some salt to cook the onions.. cook until the onions go brown and reduce in quantity.
- Add mushrooms, salt for mushrooms and ginger garlic paste, curry leaves cover and cook until the mushrooms have reduced in size and moisture is released.
- Add the spice powders (red chilli powder, Corriander powder, turmeric) mix it well and again cover and cook it.
- Add the yoghurt and quickly mix it in. Cover and cook until the gravy thickens a bit.
- Add in the fresh black pepper powder, ghee and mix it in. Cover and cook in low flame until you see oil separating from the gravy.
- Turn off the flame garnish with fresh corriander leaves eat it hot !