KIRLA SUKKÉ
A TRADITIONAL KONKANI SPICY TENDER BAMBOO CURRIED SIDE DISH
Ingredients:
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.
Enjoy!!!
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