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Thursday, 25 July 2013

Kirla Neeli Sukke( Tender bamboo shoot dry curry)









Ingredients
Kirla neeli(tender bamboo shoot)                                1 cup
Jackfruit seeds                                                            1 cup
Grated coconut                                                          1 cup
Grated jaggery                                                           2 tbsp
Urad dal                                                                    1 tbsp
Mustard  seeds                                                          ½ tsp
Red chilly                                                                   7 to 8
Tamarind                                                                   a small piece
Curry leaves   few
Coconut  oil
Salt  to  taste





Method
Chop  tender  bamboo shoot  and   jackfruit seeds  into small  pieces.  Cook both with  one glass  of  water  in pressure cooker   for  3 to 4 whistles.
Heat 1 tsp oil in a pan  fry  urad dal  till  light brown .
Grind   grated coconut,  red chilly,  tamarind into  coarse  paste. Then add fried  urad dal  and grind in to  thick paste.  Don’t  add much water.
Heat 2 tsp oil in kadai then   put mustard  seeds  when it splutter   add curry leaves fry for 1 min. Then add cooked  bamboo shoots and jackfruit seeds. Then add salt and jaggery   cook it for 5 min.  Then add  grind  masala and mix it well.   Cook till it becomes little dry. 







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