All about Tender Edible Bamboo Shoots (Keerlu).

"Mitta ghallele Keerlu / Brined Tender Bamboo Shoots and Finely Chopped Neeli (top edge of the Bamboo Shoots)" .... This is a seasonal delicacy available around monsoon in southern parts of India. These tender bamboo shoots can be cleaned and the edible portions be brined ... We Konkani Saraswat’s Brine them (adding them into salt water) for yearlong usage in addition to curries, sannapolo, ambado, fries etc. ... It is very easy and you can do them easily at home if they are available in your vicinity .... 

** Writing or explaining about Keerlu / bamboo shoots is a little bit difficult task. I hope I am able to explain the same in simple manner to all of you. But I am sure the many pictures containing all the steps that I have added will do justice if not my writing, and you will get the gist of it as to the preparation of the same. I am not sure if it is available everywhere in India. But in southern parts of India this is available on the onset of monsoon period. But brined / canned one’s are available outside India in plenty and the same can also can be used in curries if fresh one’s are not available for brining and using later on. It sure will make your work easier. But I brine my own keerlu / bamboo shoots and so should you as it is very easy to do so. 

** Here is the details for brining of Keerlu / Bamboo Shoots with step by step procedure and pictures for easy understanding of the same ...... 

** Keerlu or Bamboo Shoots are edible and can be cooked and consumed when they are tender. Keerlu is the konkani name for Bamboo shoots. Bamboo shoots though are still abundantly available during Monsoon; they are now actually banned from being sold. We have been enjoying this from childhood and luckily to date I am able to get it here in Mumbai to prepare the same. Bamboo shoots can be brined ie. preserved in salt water, which then can be used for years. There is a difference in taste from fresh to brined ones. The fresh once are a little bit bitter and more aromatic and not liked by many people. Keerlu / Bamboo shoots is something that one has to develop a taste for slowly and gradually. 

** There are many dishes prepared using keerlu / bamboo in Konkani Saraswat’s Cuisine. That is why it is brined and stored so that it can be used in addition of curries as and when necessary. These are added to other vegetable or pulses in preparations of curries. Semi dry curry or sannapolos (Spiced dosa/pancakes) are also prepared by the same. Even bajias/deep fries are prepared using these tender shoots. Ambado / fritters are another item that is prepared using keerlu / bamboo shoots. I have already blogged in plenty of dishes in here before and you can check up on the same using the search option for Bamboo shoots. 

** Coming to bamboo shoots, the outer peel is a little bit thorny and stiff and comes off easily in rings and is not edible. It has to be removed and discarded. For the inner fresh bamboo shoots to be used for consumption they should be soaked in water for 3-5 days changing the water frequently or every day. In olden days they used to put all the large sized keerlu / bamboo shoots as it is in ghoni cheela / gunny bags, fasten the opening and immerse it into the well for a few days. This step is carried out as a sort of curing for bamboo shoots, and remove its rather unique stringent smell. 

** I remember during my childhood my Mother used to follow this method. Those days at my parents place we did not have any well in our compound, but had a small cement tank inside the bathroom which was always filled with water by my Mom to be used as emergency water. She used to drop these keerlu / Bambo shoots during season in them for a few days, discard the water and replace fresh water daily and then use them in preparing dishes. This procedure was followed to remove the bitterness in fresh keerlu / bamboo shoots. They can then be added on in the preparation of dosas, pickles, sannapolos, sukke, gashi, koddel etc. 

** When the outer covers are removed, the tip ie top most conical part deep within is very tender / tarne in Konkani and is called “Neeli”. So from keerlu / bamboo shoots the top most tender part which is chopped to fine pieces is neeli used in preparation of ~ Sukke a semi spicy dry curry or Sannapolo as spiced dosa served for lunch. Fritters / Ambado is also prepared from the same. I am adding in enough pictures of the Keerlu / Bamboo Shoots and the chopped Neeli embedded together in frames, for all of you to be able to understand the procedure of both cutting and brining of these. If I have left over anything or you are still unable to understand, please drop in a line of comment, or pass on a message so that I can help you out with the same. 

** Peel of the outer keerlu / bamboo shoot covers which are whitish-reddish black in colour. They will come off like covers easily. These covers are to be discarded, as they are not edible. Reach out to the inner tender part that can be cut easily with knife. That part which is easy to cut is the edible part of the keerlu / Bamboo shoots. Now cut these into 3 inch length pieces horizontally and then into 4 pieces vertically. Put them in water if you want to use them within a day or two only or else DO NOT LET THE BAMBOO SHOOTS TOUCH ANY WATER if they are to be brined.

** Using of Bamboo Shoots immediately in preparation of Curries : For using the bamboo shoot pieces immediately in a day or few days put them in water and keep covered aside, till you need to use. Change water every 12 hours. However, this procedure should be followed only if to be consumed within few days. Otherwise, the keerlu / bamboo shoots will get spoilt and will not be good to be used. 

** For Keerlu to Brine : The keerlu / bamboo shoots that need to brined should never be washed in water, which may lead to in faulty brining of it. You have to prepare salt water as per the procedure and put them in sterilized bottles and take adequate care in covering it up too. The bamboo shoots should be completely immersed in the salt water in the bottles, ie the pieces should be covered about an inch above it with salt water. The covering lid should be either covered and sealed with cloth or you can also apply oil to plastic sheet and then add on the lid like I do.

** Note : Keerla Neeli ie the top edge of the bamboo shoots about 6 -8 inches of top portion if cut into fine pieces like how I have shown can also be brined too in which case it should be used withing 7 days of brining. If you want to store it for longer period then do not cut it into fine pieces. Cut it the same way like other into 3 inch pieces, but store in separate bottle so that the two do not get mixed. We Konkani Saraswat's prepare a dish called "Keerla Neeli Sukke" with the finely chopped keerla neeli along with bikkand (jackfruit seeds) and ambado (hogplum) which you can check in the blog. I have prepared the fine chops for the same and will be using it within 7 days. I just added this on for information. 

** Preparation of Salt Water for Brining : Add required amount of water in a thick bottomed vessel for boiling and when it comes to full boil add in the salt and boil till it gets dissolved within the water completely. The required amount of water and salt is always in the ratio of 2:1 ie 2 parts of water to 1 part or slightly less salt. Let the salt water cool completely. Once it has cooled down strain through a muslin or cotton cloth for impurities if any to get strained off. Now the clear water collected is the water that is to be used for brining. This should be added immediately to the cut bamboo shoots in a sterilized glass bottles or ceramic bottles and stored away from sunlight. You can start using it after a month’s time till they are finished off. They have a long shelf life, though with time, they may turn brownish but they are still edible and can be consumed. I have also included a picture of two years old Brined Keerlu / Bamboo Shoots that has got discolored but is edible. 

** For using the brined keerlu / bamboo shoots for cooking : Just remove the required numbers of keerlu / bamboo shoots from bottle in which it is brined and put them in plenty of water, say about 4 times the amount of the keerlu. Keep changing water every few hours till excess salt has been removed from the same or you can even leave out overnight. This process helps in losing of the excess salt from the bamboo shoots which would have soaked in plenty of the salt water when brined. It releases the salt in water, so changing of water frequently enables to remove most of the otherwise excess salt in it which is not good for health and also if added on as it is will make the dish inedible by making it too salty. 

** For Cooking of Keerlu / Bamboo Shoots : The keerlu / bamboo shoots whether brined or fresh should be put in pressure cooker with just about enough water to cook and pressure cook to 1-2 whistles. The pressure should then be allowed to fall on its own, and when cool enough to open the pressure cooker lid, remove the cooked keerlu / bamboo shoots and add them on to the curry of your choice. If you are using it in addition with pulses in any curry for eg. White beans etc. you can add them on with the beans into the pressure cooker and pressure cook them together too. Whichever curry you want to make with any vegetable or pulse, remember you have to always pressure cook the bamboo shoots otherwise it will remain hard and will not soften up. 

** Note : I have added as many pictures clubbed together / collage, as possible with necessary steps for proper knowledge of brining of keerlu / bamboo shoots, but if something is amiss or you have any query about the same you can write on the comment section or mail me the same and I will definitely send in a reply to the same. Do not worry if anything goes wrong once or twice that should never spoil your spirit of learning anything pertaining to cooking or for that matter anything. Remember try and try again you will succeed at last. So if bamboo shoots are available in you vicinity and your family loves them brine them and use them as and when you wish. 

** Note : The two pictures posted above here are of about 2 year old brined Keerlu / Bamboo Shoots, that somehow remained in the back shelf untouched without notice. The color has changed and it is slightly darker yellow in color,but it is still edible and I have used it while preparing curry. However, I recommend that you finish the same off within a years time so that you can keep brining the same every year fresh for yearly use. Personally, be it raw mangoes (khall gallele ambo), Jackfruit (salla), I never store them for more than a year. I brine them in the month of June~July and finish the same by the end of February. That way it is consumed off and the next batch is ready to be prepared, also during season, I use the fresh ones and only one's it is not available in the market or the season gets over, I use the brined one's.

** You can use the search option for "Bamboo Shoots or Keerlu" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".