Wednesday, 19 August 2015

KEERLA NEELI SUKKE/ TENDER BAMBOO SHOOTS SUKKE

Keerlu in Konkani is tender bamboo shoots. Neeli is the topmost, very tender part of bamboo. This sukke ( dry) made of tender bamboo shoots, chopped finely. I am trying this sukke for the first time. I have prepared sanna polo, ghashi and also fried with bamboo shoots. 
TENDER BAMBOO SHOOTS SUKKE

WHAT YOU NEED:

Kirla neeli/ tender bamboo shoots - 1 cup, finely chopped.

Coconut gratings - 1/2 cup

Dry red chilly - 4-5, roasted in little oil

Coriander Seeds - 1 1/2 tsp , roasted in little oil

Udad dal - 1 1/2 tsp , roasted in little oil

Tamarind - a small piece

Jaggery - 2 pieces ( Instead of jaggery I used 3 dates)

Salt to taste

For Seasoning:

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig
TENDER BAMBOO/ NEELE 

NEELI SUKKE

HOW TO MAKE:

Cook Neeli in little water.

Add salt and cook again for few minutes.

Grind coconut gratings, red chilli, tamarind, coriander seeds, udad dal and jaggery / dates with little water to a paste.

Now add masala to the cooked neeli/ bamboo shoots. Mix well. Cook again for few more minutes.

No need of adding water as it is dry curry.

Now heat small pan with a tsp oil.

Splutter mustard seeds, then add curry leaves.

Pour this seasoning over Neeli Sukke.

Serve Neeli Sukke as side dish.




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