Alambe Pannapkari

Monsoon feels incomplete without making Alambe Pannapkari, Bhuthi, and Song at our home. With these seasonal favourites, we’ve officially completed this year’s Alambe feast! Alambe Pannapkari pairs beautifully with Dali Thoy and is equally delicious with soft Neer Dosa. Nothing compares to these comforting monsoon flavours.
I had frozen some fresh Alambe so I could make this dish when my daughter and sister came home. It made our time together even more special, sharing a meal made with the flavours of the season.

This simple, spicy Alambe Pannapkari is a seasonal favourite that we eagerly look forward to every monsoon.

Difference Between Song and Pannapkari

Although both dishes use similar ingredients, the texture and consistency make them distinct.

• Song: The onions are chopped into slightly larger cubes, and the dish is cooked until almost dry, with very little gravy.
• Pannapkari: The onions are chopped finely or medium-finely, and the dish has a slightly thick gravy that coats the mushrooms beautifully.

Both are delicious monsoon favourites, each with its own unique texture and flavour.

The choice between Song and Pannapkari is simply a matter of personal preference—both are equally loved in Konkani homes during the Alambe season.

Ingredients

• 5–6 onions, chopped finely
• 3–4 tsp chilli powder (or to taste)
• Tamarind pulp from a piece about twice the size of a marble
• Salt, to taste
• 2 tbsp coconut oil
• 2 tsp tomato sauce (optional)
• 1 kg fresh thunder mushrooms (Alambe), peeled and cleaned (this yields about 250–300 g after cleaning)

Method

1. Heat the coconut oil in a pan and sauté the chopped onions until they turn soft and light pink.
2. Reduce the heat and add the chilli powder. Sauté for about a minute, taking care not to burn it.
3. Add the tamarind pulp, a little water, tomato sauce (if using), and salt. Mix well.
4. Increase the heat and bring the gravy to a boil.
5. Lower the heat, add the cleaned mushrooms, and cook until they are tender and fully cooked.
6. Keep the gravy slightly thick so it coats the mushrooms well.

Serve hot with dhalithoy, neer dosa, or steamed rice.