MUSHROOM CHUKKA

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Mushroom chukka is a spicy South Indian dry-style mushroom dish, especially popular in Tamil Nadu cuisine. Mushrooms are sauteed with onions, curry leaves, ginger, garlic and a blend of aromatic spices until the mixture becomes thick, flavorful and lightly roasted.

Traditionally, chukka is made with mutton (goat meat) or chicken. Mushroom chukka is a vegetarian alternative to traditional meat-based chukka preparations. It is known for its bold, peppery taste, rich aroma and earthy flavor of mushrooms coated in roasted South Indian spices.

Mushroom chukka has a dry or semi-dry texture, and is commonly served as a starter or appetizer, or as a side dish with rice, chapathi, parotta or dosa.

ABOUT THE RECIPE:

Traditionally, mushroom chukka is made by cooking mushrooms along with the spices. Cooking mushrooms along with the masala, makes them soft and mushy. I usually make this recipe in two different methods.

The traditional method, where mushrooms are cooked along with the spices. The other method, where mushrooms are fried in oil before adding to the recipe. Frying them in oil helps the mushroom to hold its shape and texture. It has a mild crispness in the outer with a juicy center.

Mushroom chukka tastes good with both the methods. Except, the texture of the mushroom varies with both the methods. Frying the mushroom gives a slightly crispy, chewy texture. Whereas, the mushroom added without frying has a soft and juicy texture.

*Button mushrooms are commonly preferred for this recipe.

INGREDIENTS FOR MUSHROOM CHUKKA:

• WHITE BUTTON MUSHROOM – 250 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 2 NOS.
• TOMATO (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.
• GARLIC (PEELED/FINELY CHOPPED) – 1 TBSP
• CHILLY POWDER – 1 TBSP
• GINGER GARLIC PASTE – 1 TBSP
• PEPPER POWDER – 1 TSP
• CUMIN POWDER – 1 TSP
• SALT – AS REQUIRED
• CURRY LEAVES – 15~20 NOS.
• DRY RED CHILLIES – 2 NOS.
• CINNAMON – 2 INCH
• CARDAMOM – 4 NOS.
• CLOVES – 4 NOS.
• CASHEWS (SPLIT IN HALF) – 10 NOS.
• OIL – 1 CUP

HOW TO MAKE MUSHROOM CHUKKA:

• Wash and cut the mushroom into small bite sized pieces.

• Heat a kadai, and add 1 cup of oil to it. Once the oil is heated add the mushrooms to it. Fry them in batches.

• Fry them until it changes color or turns slightly crispy on the outer. Once it turns slightly crispy transfer it to a plate.
• Repeat the process with the remaining mushrooms.

• Once the mushrooms are fried and ready, heat a pan, and add 2 tbsp of oil to it. The oil used for frying mushrooms can also be used.

• Maintain the flame at medium-high. Once the oil is heated, add the cinnamon, cloves and cardamom to it.

• Once the cardamom start to puff up, add the dry red chillies and curry leaves to it.

• Saute them for 10 to 15 seconds, and add the cashews to it. Saute the cashews until they turn light golden brown in color.

• Once the cashews turn light golden brown in color, add the sliced onions and salt to it. Saute the onions until they turn translucent. Adding salt along with the onions helps it to cook faster.

• Once the onions turn translucent, add the chopped garlic to it. Saute it for 30~40 seconds. Do not let the garlic cook for a long time.

• After about 30~40 seconds, add the ginger garlic paste to it. Saute it for another 30 seconds.

• After about 30 seconds, turn the flame to medium-low, and add the chilly powder and cumin powder to it.

• Mix it really well, and add the chopped tomato to it.

• Mix it and cook it on medium-low flame, until the tomatoes turn soft and mushy.

• Once the tomatoes turn soft and mushy, add 1/2 cup of water to it and mix it well.

• Turn the flame to medium-high, cover it and cook it until the water dries out completely. It takes about 2 to 3 minutes on medium-high flame.

• Once the water dries out completely, add the fried mushrooms to it.

• Mix it really well, and add 1 teaspoon of pepper powder to it.

• Mix it really well. Turn the flame to medium-low, cover it and cook it for another 5 minutes.

• After about 5 minutes, open the lid, garnish it with fresh coriander leaves and turn off the flame.

YUMMY AND DELICIOUS MUSHROOM CHUKKA IS READY.

SERVE IT AS A STARTER, OR AS A SIDE DISH FOR RICE, CHAPATHI, PAROTTA OR CRISPY DOSA.

VARIATIONS:

• Spiciness can be adjusted according to our preference.
• Mushrooms can also be directly added to the recipe without frying. Do not add water if the mushrooms are added directly. Mushrooms ooze out a lot of water, which is sufficient to remove the raw flavor of the masala.
• Whole garam masala can be substituted with 1/2 teaspoon of garam masala. Add the garam masala along with the chilly powder and cumin powder.
• Whole cashews can also be used.
• Button mushrooms are commonly preferred for this recipe.

PRO TIPS:

• Fry the mushrooms until it turns light golden brown in color. It should have a mild crispy outer.
• Roast the cashews until it turns light golden brown in color. The cashews might have a soft texture if not roasted properly.
• Do not fry the garlic for a long time. Tiny, soft garlic pieces enhances the taste and flavor of the chukka.
• Once the water is added, cover it and cook it. This helps to remove the raw flavor of the masala.
• Once the mushroom and pepper powder is added, cover it and cook it on medium-low flame for at least 5 minutes. This helps the mushroom to soak up all the flavors.

NOTE:

This recipe with fried mushrooms tastes good when served hot. The mushrooms might lose its mild crispy texture with time.