Keerla Kayirasa

Keerla Kayirasa

Keerla Kayirasa

Veg Vegan

Jackfruit seed curry — large jackfruit seeds (keerla/halasina beeja) boiled until the tough outer skin can be removed, revealing the slippery, white, dense seed inside; the cooked seeds are simmered in a freshly ground masala of roasted dried red chilli, coriander seeds, and fresh coconut combined with tamarind extract until the seeds absorb the spiced sauce. The jackfruit seed has a starchy, potato-like texture when cooked and a mild, nutty flavour; it holds its shape in the curry and absorbs the coconut-tamarind sauce without breaking. A zero-waste preparation specific to coastal Karnataka and Kerala: every part of the jackfruit is used — the ripe fruit as dessert, the raw fruit as vegetable, and the seeds as a curry ingredient. Eaten with rice as a protein-rich curry; particular to households in coastal Karnataka where jackfruit trees grow in the courtyard.

Cuisines

Mangalorean Udupi Coorgi Saraswat

Best for

Lunch Dinner

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Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Bamboo Shoot 2 cups Bamboo Shoot , tender
Coconut 1 cup Coconut , grated
Red Chili 5-6 Red Chili , dried
Coriander Seed 1 teaspoon Coriander Seed
Cumin 1/2 teaspoon Cumin , seeds
Fenugreek Seed 1/4 teaspoon Fenugreek Seed
Tamarind 1 teaspoon Tamarind , pulp
jaggery 1 tablespoon Jaggery
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1/2 teaspoon Mustard Seed
asafoetida 1 pinch Asafoetida
Curry Leaf 1 sprig Curry Leaf
salt — Salt , to taste

Instructions

  1. 1 Wash the bamboo shoots thoroughly and cut them into small pieces.
  2. 2 In a pot, add the bamboo shoots, enough water to cover them, and a little salt. Boil until tender, then drain and set aside.
  3. 3 In a pan, dry roast the dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds until fragrant.
  4. 4 Grind the roasted spices with grated coconut and tamarind pulp to a smooth paste using a little water.
  5. 5 In a pot, mix the ground paste with the cooked bamboo shoots.
  6. 6 Add jaggery and salt to taste, and bring the mixture to a simmer. Cook for about 10 minutes until the flavors meld together.
  7. 7 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add asafoetida and curry leaves.
  8. 8 Pour the tempering over the bamboo shoot mixture and mix well.
  9. 9 Serve hot with steamed rice or as a side dish.

Tips

Ensure the bamboo shoots are tender by boiling them well; this helps in reducing their natural bitterness.