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Mushroom sukka gravy /kalan chukka curry

Mushroom sukka gravy /kalan chukka curry

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Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, SouthIndian
Ingredients Method Notes

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

Method
 

  1. 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.
    Mushroom sukka gravy /kalan chukka curry

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.