Mushroom sukka gravy /kalan chukka curry
Ingredients
Kalan/button mushroom - 200gm
Small onion - 1/4 cup
Tomato/thakkali - 2 (small)(chopped)
Ginger garlic paste - 2 tbsp
Salt as per need
Oil - 1/4 cup(to make gravy)
To roast and grind:
Oil -1 tbsp
Cinnamom /pattai - 3 piece(small)
Cloves/lavangam - 8-9
Cardamom - 2
Coriander seeds - 11/2 tbsp
Kal pasi/black stone flower - 1-2 piece
Seeragam - 1 tsp
sombu/saunf - 1 tbsp
Kasakasa - 2 tsp
Pepper - 11/2 tbsp
Small onion - 1/4 cup
Dry red chillies - 4-5
Cashews - 10-12
Instructions
- Wash mushroom wipe and chop.2.Add a tbsp of oil add cinnamon, cloves, cardamom saute.3.Now seeragam,pepper,coriander,sombu,small onions,kalpasi,kasakasa,red chillies.4.Add cashews, coconut saute well grind smooth by adding water.5.Add oil to a kadai add mustard to splutter.6.Add onion to golden then ginger garlic paste saute.7.Then mushrooms with needed salt&turmeric.8.Close & cook mushroom it will leave water and cook.9.When oil oozes add the ground paste with needed water.10.Make gravy according to your need.11.Close and cook till gravy thickens.12.When its ready add chopped coriander.13.Switch off & serve.
Notes
- You can make this gravy to dry further to make it like sukka.
- It goes well with curd rice,plainrice,chappathi,dosa & even for idli.
- You can balance the spiciness according to your need.
- Roasting the spices to the point brings out all the flavour.