Wednesday, 31 August 2016





     1)    Processed, finely chopped tender bamboo (for processing information, please refer to my tender bamboo in Konkani cuisine article) – 300 gm.

     2)    Peeled jackfruit seeds – 125 gm.
     3)    Grated coconut – 150 gm.
     4)    Dry Kashmiri chilies – 18 gm.
     5)    Coriander seeds – 15 gm.
     6)    Urud dal (split black gram lentils) – 10 gm.
     7)    Seedless tamarind – 15 gm.
     8)    Coconut oil – 1 tablespoon (15 ml.)
     9)    Mustard seeds – 1 teaspoon
     10)    Salt – 12 gm.
     11)    Water – 600 ml.

To prepare:

          Chop the jackfruit seeds to fine pieces and set aside. Set a skillet or small pan on low heat. Pour in half the oil (7.5 ml.) and tip in the urud dal. Stir till the urud dal turns a light brown in colour. Now tip in the coriander seeds and stir for 30 seconds. Throw in the chilies, stir for 30 more seconds and switch off the heat. Transfer the contents to your food processor. Add the grated coconut, the tamarind and 250 ml. of water. Grind to rough paste.

To cook:

          Set a wide cast iron wok (to cook kirla sukké the tasty, healthy, traditional way) or a non-stick wok on high heat. Pour in the remaining (7.5 ml.) coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish popping, tip in the chopped jackfruit seeds, the tender bamboo pieces and the remaining water (350 ml.). Throw in the salt.

Once it comes to a boil, lower the heat and cover with a cloche or lid. Let the bamboo cook slowly for 15 minutes while stirring occasionally. Now tip in the ground coconut paste and turn up the heat. Mix well and stir frequently until the water evaporates, leaving the delicious, semi-thick kirla sukké. Switch off the heat. Serve hot as a side dish to steaming hot rice or chappatis.


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