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 .
- 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
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 .
- The chillies I have used were Kashmiri chillies which are not very spicy but give good colour . So adjust according to your spice levels .
- You may also use other souring agents like Dharmbya sol (Malabar tamarind ) or kokum instead of tamarind .
- Use less salt as the shoots are already very salty .
- You can do this plain without adding the dal too