With inputs from: Nisha Baliga Shenoy
Bamboo Shoots(Keerlu/Kanile) are easily available in the monsoon season. Mangaloreans crave for these and make delicious preparations like curries, pickle, fritter and savoury dosa. Mainly three parts of the bamboo shoot are used in cooking. The tender tip is chopped and this is called Keerlaa Neli. the very next portion below the neli is used in pickle made with hog plums(Ambade/Amte Kaayi). The fibrous portion is the Keerlu used in other curries and is preserved in brine. Dry curry(Sukkhe) made with keerla neli is a GSB specialty.
Keerla neli is available in some markets. It is soaked in plain or salt water for a day or two to remove the pungent odour and bitter taste. A masala paste with grated coconut, chillies and other ingredients is ground and cooked along with keerla neli and chopped jack fruit seeds, seasoned with mustard seeds to make sukke. This is my personal favourite and my mother made the best sukke as far as my experience goes.
This sukkhe can be served with rice and rasam, daalithoi, congi or with chapathis.
Ingredients:
Keerlaa Neli(Tender Bamboo Shoot chopped) - 2 cups
Jack Fruit seeds - 1 cup chopped and soaked in water for 30 mins.
Grated coconut - 2 cups
Red Chillies - 4-5 roasted with little oil
Urad Daal - 1 Tsp roasted with little oil
Tamarind - A pinch
Powdered Jaggery - 2 Tbsp or little more
Salt - To taste
Coconut oil - 2 Tsp
Method:
Grind grated coconut, tamarind and red chillies to a coarse paste.
Add roasted urad daal and grind further till urad daal gets well blended with the masala.
Cook keerlaa neli in salt water till tender. Drain and keep aside.
Take the chopped jack fruit seeds with the masala paste, powdered jaggery and little water in a pan.
Bring to a boil and simmer till jack fruit seed is cooked.
Open the lid, raise the flame and add the cooked keerlaa neli and salt to taste.
Allow the curry to get dried.
Keep mixing, so that the curry doesn't get burnt.
When the sukkhe is thick and dry, switch off the flame.
Heat oil in a small kadai and prepare a seasoning with mustard seeds.
Pour this seasoning over the curry and mix well.
Bamboo Shoots(Keerlu/Kanile) are easily available in the monsoon season. Mangaloreans crave for these and make delicious preparations like curries, pickle, fritter and savoury dosa. Mainly three parts of the bamboo shoot are used in cooking. The tender tip is chopped and this is called Keerlaa Neli. the very next portion below the neli is used in pickle made with hog plums(Ambade/Amte Kaayi). The fibrous portion is the Keerlu used in other curries and is preserved in brine. Dry curry(Sukkhe) made with keerla neli is a GSB specialty.
Keerla neli is available in some markets. It is soaked in plain or salt water for a day or two to remove the pungent odour and bitter taste. A masala paste with grated coconut, chillies and other ingredients is ground and cooked along with keerla neli and chopped jack fruit seeds, seasoned with mustard seeds to make sukke. This is my personal favourite and my mother made the best sukke as far as my experience goes.
This sukkhe can be served with rice and rasam, daalithoi, congi or with chapathis.
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| Keerlaa Neli Sukkhe |
Keerlaa Neli(Tender Bamboo Shoot chopped) - 2 cups
Jack Fruit seeds - 1 cup chopped and soaked in water for 30 mins.
Grated coconut - 2 cups
Red Chillies - 4-5 roasted with little oil
Urad Daal - 1 Tsp roasted with little oil
Tamarind - A pinch
Powdered Jaggery - 2 Tbsp or little more
Salt - To taste
Coconut oil - 2 Tsp
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Keerlaa Neli
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Grind grated coconut, tamarind and red chillies to a coarse paste.
Add roasted urad daal and grind further till urad daal gets well blended with the masala.
Cook keerlaa neli in salt water till tender. Drain and keep aside.
Take the chopped jack fruit seeds with the masala paste, powdered jaggery and little water in a pan.
Bring to a boil and simmer till jack fruit seed is cooked.
Open the lid, raise the flame and add the cooked keerlaa neli and salt to taste.
Allow the curry to get dried.
Keep mixing, so that the curry doesn't get burnt.
When the sukkhe is thick and dry, switch off the flame.
Heat oil in a small kadai and prepare a seasoning with mustard seeds.
Pour this seasoning over the curry and mix well.
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