Alambi Sukka

Mushrooms tempered with dried red chillies, coconut and cooked with tamarind pulp, onions and ginger-garlic paste. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 01 Sep 2016 in Recipes Veg

New Update

Main Ingredients	Button mushrooms, Coconut oil
Cuisine	Goan
Course	Main Course Vegetarian
Prep Time	6-10 minutes
Cook time	16-20 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients

8-10 button mushrooms, cut into quarters
2 tablespoons coconut oil
2 dried red chillies
1 teaspoon coriander seeds
1/2 cup scraped fresh coconut
1/2 teaspoon tamarind pulp
1 medium onion, chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
Salt to taste

Method

Heat 1 tablespoon coconut oil in a non-stick pan. Add dried red chillies and coriander seeds and sauté till fragrant. Add coconut and sauté till golden. Remove from heat and cool.
Grind together the sautéed spice-coconut mixture and tamarind pulp with some water to a coarse paste.
Heat remaining coconut oil in a non-stick pan. Add onion and sauté till golden. Add ginger-garlic paste, mix and sauté for 30 seconds. Add prepared paste, mix and cook for a minute
Heat remaining coconut oil in a non-stick pan. Add onion and sauté till golden. Add ginger-garlic paste, mix and sauté for 30 seconds. Add prepared paste, mix and cook for a minute
Serve hot garnished with a coriander sprig.

Nutrition Info

Calories	635
Carbohydrates	27.3
Protein	7.5
Fat	54.4
Other Fiber	Fiber- 12gm

#Ginger-garlic paste #Onion #Turmeric powder #Dried red chillies #Tamarind pulp #Salt #Coriander seeds #Scraped coconut #Button mushrooms #Coconut oil