Jul 9, 2013

Bamboo Shoot in Coconut Paste/Kirla Sukke

We used to often have bamboo shoot while in Thirthahalli. After I moved to Bangalore it drastically decreased. I don't remember seeing any store which had bamboo shoot. When I saw this in Japanese market I was really very happy and the very thought of eating it was just mouth watering ;). I immediately bought few of them and prepared couple of items. We call it as Kirlu in konkani. Try it out with rice and dalitoy. Simply amazing !

Fresh bamboo shoot are available from late November to May. But canned once are way too handy and is available during anytime of the year and in various sizes and shapes. When I bought fresh ones, I peeled them, cut and store it in a air tight container with salt. But I omit this process when I buy canned. Usually canned vegetables are already pickled, soft and tender. Adjust salt according to which bamboo shoot you use.

1 cup bamboo shoot pieces
1 cup grated coconut
7-8 red chillies
1 table spoon thick tamarind extract
1/2 cup water
medium piece of jaggery
1 tea spoon mustard
7-8 curry leaves
2 table spoon oil
1 teaspoon urad dal
1 teaspoon coriander seeds

Cut and soak bamboo shoot in water for 8-10 hours.
Heat one tablespoon of oil. Add urad dal and coriander seeds until golden brown.
Make a smooth paste of grated coconut, red chillies and tamarind extract. Add fried urad dal and coriander seeds. Grind until course.
Heat oil in a skillet.
Add mustard seeds and when it starts spluttering add curry leaves.
Pour the coconut mixture and add jaggery. Bring this to boil in simmer for 8-10 minutes. Add 1/2 cup of water if the mixture is too thick.
Add bamboo shoot pieces, salt and cook for 8-10 minutes.
Serve as a side dish with rice and dal.

Serves: 2
Preparation Time: 25 mins (does not include bamboo shoot soaking time)

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