316) KIRLA UPKARI

KIRLA UPKARI

MOST DELICIOUS KONKANI TENDER BAMBOO SIDE DISH

 

Ingredients:

     1)    Processed, finely chopped tender bamboo shoot (Kirlu in Konkani and Mulankoombe in Malayalam. For processing information, study my tender bamboo in Konkani cuisine article) – 350 gm.

     2)    Dry hot red chilies – 2 Nos.

     3)    Mustard seeds – ½ teaspoon

     4)    Coconut oil or other cooking oil – 1 tablespoon

     5)    Powdered salt – 5 gm. (1 teaspoon)

To cook:

          Rinse and drain the processed, finely chopped tender bamboo shoots. Break each red chili into two or three pieces and set aside. Set a cast-iron wok (for best taste) or pan on high heat. Pour in the coconut oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, throw in the red chilies.

          Stir once and tip in the chopped bamboo shoot. Add the salt and stir occasionally. Once it heats up nicely, turn down the heat and cover with a lid. Let the bamboo cook slowly for 10 minutes. Remember to stir once every few minutes to avoid burning at the base.

          Now remove the lid while still keeping it on low heat. Stir once every minute for 5 more minutes. Your ultra-delicious, crisp and hot kirla upkari is now ready to serve. Serve small portions as a side dish to rice.

Enjoy!!!

Note:

          Tender bamboo shoots have the ability to warm up one’s constitution the same way dry fruits do. So they are generally consumed mostly in the monsoon and in the winter months in moderate quantity despite their bewitching taste.