Keerla Neeli Ambat (fresh bamboo shoot ambat)

                        Bamboo shoots are the  edible creamy coloured part of the bamboo plant . They are harvested when they are about two weeks old . They have a mild flavour  and a crunchy texture .They are available fresh or canned  but the fresh ones have a greater flavour  .This recipe requires the top most & tenderest part of the shoot !
 
Ingredients :-
  • Toor dal –    2 handfuls                                                                            
  • Coconut grated  -1 cup 
  • Red chillies – 8- 10
  • Tender bamboo shoots (the tip part),chopped –  2 cups,
  • Tamarind  – a big gooseberry size,
  • Salt to taste 
  • Oil   – 1 tbsp,
  • Mustard seeds –  1tsp
  • Curry leaves – 1 sprig   
Method: – 
  1. Boil the chopped fresh bamboo shoots in water, throw away the water, as it will  taste bitter when it is fresh and not brined.
  2. If  we use brined ones, we have to soak it in water overnight to remove the extra salt.
  3. Cook till tender adding fresh water and salt, if required   
  4. Grind together coconut, red chillies and tamarind to a fine paste 
  5. Cook the toor dal adding just enough water. 
  6. Mix  the dal with the cooked bamboo shoots, boil for a while and add ground masala.
  7. Mix well and cook  keeping  it in a medium consistency . 
  8. Give a tempering of mustard seeds, curry leaves in preferably coconut oil.you can use any other oil too.    
       Enjoy with hot rice !                                                                                                                 

2 replies to “Keerla Neeli Ambat (fresh bamboo shoot ambat)

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