Monsoon Magic Recipe#5 -Keerla Neeli Sukke/Tender bamboo shoots in sweeet and spicy coconut gravy
Hello to all my friends, Wishing u all a Happy Krishna Janmashtami, may God shower his blessings on u and your family!!! Now lets come to today's post, this one was made last nyt so i thought i'll share it with u!!! Last time when I posted This I had missed one item in it.. So I thought I will post it with the missed ingredient.
The method is the same its just that I added jackfruit seeds.
Here is what we need:
Bamboo shoots finely chopped – 1 large bowl
Crushed jackfruit seeds -20 Fresh coconut scraped – ½ cup Red chillies(fried in 1tsp oil) -5 2 lemon sized jaggery Urad dal(fried in lil oil) -1tsp Coriander seeds(fried in oil) -1tsp Salt to taste For seasoning: 1tsp oil Mustard seeds-1tsp Curry leaves – few
Method: The one we get in markets in Mangalore look black from outside. Usually the outer layers are removed and then cut we get the fine part chopped which is called keerla Neeli.
To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots
In a pressure cooker add bamboo shoots/ keerla Neeli and bikkand/jackfruit seeds with little water and pressure cook for 4 whistles . Then add jaggery and salt and boil till jaggery melts. Grind coconut, red chillies, tamarind, fried urad dal and coriander seeds coarsely. Then add this gravy to the bamboo shoots and boil for 5 minutes. Heat oil add mustard seeds, when they splatter add curry leaves and season this on the sukke.