Keerla Sukke

Cuisines

Best for

Recipe

Ingredients

	2 cups	Bamboo Shoot , tender
	1 cup	Coconut , freshly grated
	5	Red Chili , dried
	1 tablespoon	Coriander Seed
	1 teaspoon	Tamarind , pulp
	1 teaspoon	Mustard Seed
	1 tablespoon	Coconut oil
	—	Salt , to taste
	1 pinch	Asafoetida
	1 strand	Curry Leaf

Instructions

1. 1 Clean and slice the bamboo shoots into thin pieces.
2. 2 Boil the bamboo shoots in water with a pinch of salt until they are tender, then drain and set aside.
3. 3 In a pan, dry roast the coriander seeds and dried red chilies until fragrant. Allow them to cool.
4. 4 Grind the roasted coriander seeds, red chilies, grated coconut, and tamarind pulp into a coarse paste using a little water.
5. 5 In a pan, heat coconut oil and add mustard seeds. Allow them to splutter.
6. 6 Add asafoetida and curry leaves to the oil.
7. 7 Add the boiled bamboo shoots to the pan and stir well.
8. 8 Mix in the ground coconut paste and add salt to taste.
9. 9 Cook on low heat for about 10 minutes, stirring occasionally, until the mixture is well combined and the raw smell of the masala disappears.
10. 10 Serve hot with rice or as a side dish.