Almyacha Tonak

Almi is a seasonal wild mushroom delicacy from the Konkan belt, and if you are an Alambe lover like us, you’ll know exactly why these little beauties are so precious!

You can spot these mushrooms along the highway from Mangalore towards Goa, particularly around Kumta, Honnavar, Karwar and further towards Goa during the season. We had tasted Almi many years ago when my uncle brought some from Karwar, and ever since, we’ve always looked forward to getting our hands on them.

This time, we came across countless women and men sitting by the roadside with little potlis of freshly collected Almi. I’m not quite sure about the actual market price, as it seemed to vary from place to place. We paid ₹500 for one potli, ₹700 for 100 pieces in Kumta, ₹100 for a small quantity of tiny ones and ₹400 for another lot. We bought them from different stretches along the way—and honestly, every purchase was worth it!

Almi has a beautiful earthy flavour and a unique texture that makes it incredibly delicious. Fresh Almi is especially prized because it is available only for a short period, making it one of those seasonal treasures that food lovers eagerly wait for. For us, it brings back memories of traditional Konkani food and those special seasonal delicacies that are enjoyed only at certain times of the year.

We made Almi Che Tonak, some Almi Kebabs, and my son is planning to make Andhra-style chilli Almi next.

Ingredients
For the masala:

• Almi / wild mushrooms – 100
• Onion – 1, sliced
• Ginger – 1-inch piece
• Garlic – 4 cloves
• Grated coconut – 1 cup
• Coriander leaves – 4 sprigs
• Turmeric powder – ½ tsp
• Chilli powder – 2 tsp
  To sauté:
• Onion – 2, finely chopped
• Tomato – 2, finely chopped
• Green chillies – 2, slit
  Other ingredients:
• Tamarind pulp – marble-sized ball
• Kokum – 2 petals
• Goan garam masala – 2 tbsp (or any garam masala)
• Salt – to taste
• Oil – as needed

Method

1. Heat oil in a pan and sauté the masala ingredients one by one until they are well roasted. Allow them to cool and grind to a fine paste.
2. For the gravy, heat oil in a pan and sauté the chopped onions until translucent.
3. Add the slit green chillies and chopped tomatoes and cook until the tomatoes soften.
4. Add the ground masala along with the garam masala powder and sauté well.
5. Add salt, tamarind pulp and kokum.
6. Add water as required to adjust the consistency and bring the gravy to a good boil.
7. Add the cleaned Almi and cook well until the mushrooms are done and the flavours come together.