Keerla Sukke

                         One of my hubby’s favourite veggie is Keerlu / Bamboo Shoots .I have already posted Keerla Upkari in this blog here  . Here is another of his favourite  – Keerla Sukke .  I made this with salted /brined keerlu . While using salted ones – Soak them overnight in water & then use the next morning after draining the water !  You can find the method to salt it here   . You can do this with fresh ones when in season .So let’s see the recipe .

Ingredients :-

  • Chopped bamboo shoots – 1.5 cups
  • Grated coconut – 1 cup  and a little more if preferred
  • Tur dal – 2 tbsps
  • Tamarind – a gooseberry size
  • Red chilies – 6-7 or as per taste
  • Turmeric powder – 1/4 tsp
  • Salt to taste ( use less than usual if using salted shoots )
  • Mustard seeds , 1 tsp urad dal & oil for seasoning
Method :- 
If using salted Keerlu . soak them in water overnight . In the morning drain the water & wash well . then chop them into small pieces
Roast the red chillies using just a drop of oil . Grind the chillies along with the coconut , tamarind and turmeric powder  to a coarse paste adding just a little water . Keep aside .
Heat a kadai with a generous amount of oil  and splutter mustard seeds ..also add the urad dal . when it has browned , add washed tur dal . Add some water and just a little salt . Allow to cook  until half done .
Now add the chopped keerlu  and cook further .
Now add the Coconut paste and mix well.
Since I had tamarind paste I added it separately
Now Cover & let simmer until the dal & shoots have cooked and have roasted  well . Check for salt and add if required .
Remove and serve as a side dish with rice .
Note :- 
  1.  The chillies I have used were Kashmiri chillies which are not very spicy but give good colour . So adjust  according to your spice levels .
  2. You may also use other souring agents like Dharmbya sol (Malabar tamarind ) or kokum  instead of tamarind .
  3. Use less salt as the shoots are  already very salty .
  4. You can do this plain without adding the dal too

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