Wednesday, 7 March 2018

Bamboo shoot – Green gram Curry/ Kanile – hesaru kaalu sambar

Bamboo shoots taste very good in curries because of their crunchy texture. Here is a recipe for Kanile – hesaru kalu curry, where hesaru kalu can be replaced by ½ cup of hyacinth beans or avarekai. This is an exotic side dish prepared and enjoyed with rice. Curry tastes great if prepared with fresh bamboo shoots.

Ingredients:
Fresh (or pickled) tender bamboo shoots – 1-2, I prefer fresh
Green gram (Hesaru kaalu) – ¼ cup, soaked in water overnight
Dry red chillis – 2-3 (Or as per taste)
Coriander seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Grated fresh Coconut – ½ cup
Asafotida (hing) – ¼ tsp
Tamarind paste (juice) – ½ tsp
Jaggery – 1 tsp
Salt - to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 strand

Method:
  • Wash & soak green gram in water for 6-8 hours or overnight.  Drain the soaked water, wash clean and cook soft in a pressure cooker with added salt and water. It will be done in 1-2 whistles.
  •  Keep the processed/ cooked bamboo shoots (kanile) ready. Look for the post on ‘processingof fresh bamboo shoots’ here.
  • Heat a pan. Fry coriander seeds, fenugreek seeds, dry red chillis & asafoetida in few drops of oil until you get a nice aroma.
  • Grind these fried spices with grated coconut to smooth paste. Keep aside.
  • Now mix cooked bamboo shoot pieces & green gram in a vessel. Add salt, tamarind, jaggery and water as needed. Bring this to boil. Add the ground masala, water to adjust the consistency of the gravy and boil well.
  • Now prepare a seasoning of mustards & curry leaves in oil and add to the curry. Enjoy it with rice.


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