Sukke is a classic Konkani dish where some vegetable or sea food is cooked in spicy coconut paste. Mushroom or almbe sukke is one such dish which I prepared after a very long time. As I have mentioned before, the artificially grown mushrooms are no comparison to the wild mushrooms that we get in my hometown. The grated ginger gives an amazing aroma to the dish. Make it as spicy as you can handle. Serve it as a side dish with rice and dal.
Mushroom in Coconut Paste (Almbe Sukke)
- 2 cups chopped mushrooms
- 1 cup grated/fresh coconut
- 4-5 red chillies
- 1 tea spn tamarind paste or 3-4 pieces of tamarind
- 1 tea spn freshly grated ginger
- 1 tea spn coriander seeds
- 1/2 cup onion
- A pinch turmeric
- Heat oil and fry coriander seeds and red chillies.
- Grind them with coconut, tamarind to a smooth paste with little water.
- Heat oil and fry onions till translucent.
- Add grated ginger and fry for few minutes.
- Now add chopped mushrooms, turmeric, fry and let them cook for few minutes by covering the lid.
- When they are almost half cooked, add the coconut paste, salt.
- Cover the lid and cook till mushrooms and coconut paste is cooked.
- Serve hot as a side dish with rice.