Keerla Sukke

We recently had Keerla Sukke at a friend's place, with Cheppi Kheeri. I loved the combination! Luckily I had some turmeric leaves in the freezer so I decided to make, what else, Keerla Sukke and Cheppi Kheeri!

Keerlu is bamboo shoots in konkani language. Cheppi Kheeri is another delicacy made with rice and coconut milk. Konkani food is rich in coconut - grated, dry roasted, coconut milk, paste, and what have you!

Traditionally, jaggery is used in the dish which I excluded since my husband and I prefer it this way.

Ingredients:
1 and 1/2 cup chopped bamboo shoots

3/4 cup grated coconut

1 marble sized tamarind

1 tsp oil

3 to 4 red chillies

1 tsp urad dal

1 tsp corriander seeds

3/4 tsp mustard seeds

6 to 7 curry leaves
Salt to taste

I used canned bamboo shoots (Chaokoh) from the Ranch Market. Make sure you wash the bamboo shoots thoroughly. Chop them finely. (And do excuse my picture. I should have chopped better - was running out of time). In a deep bottomed vessel, take some water and boil the bamboo shoots. 

Meanwhile, heat oil and roast urad dal and corriander seeds.  Add red chillies and roast for some more time. Remove from flame and blend with coconut, tamarind and salt, adding water little by little. Don't add too much water - you don't want it to be too watery.

Pour the above mixture on the boiling bamboo shoots. Stir for sometime and allow to boil, till all the water is absorbed and the dish appears dry. Season with mustard seeds and curry leaves. And relish with Cheppi Kheeri and pickle :).

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