Kabuli Chana ~ Bamboo Shoots ~ Hogplums Sukke (Dry Curry).

“Kabuli Chana ~ Bamboo Shoots ~ Hogplums Sukke / Dry Curry” … A typically Konkani Saraswat dish prepared with chana (white / chickpeas), Keerlu and Ambado that goes very well with Dalitoy ~ Rice or with roti / dosa too … Bamboo Shoots and Ambado being Seasonal Delicacy I simply love adding them to different dishes … Yummy Yumz ......

Sukke as most of the Saraswat Konkani’s know is a semi dry curry that is served as a side dish along with other dishes and Dal-Chawal or Saar. Goes well with roti / chapathi / Dosa too. Sukke can be prepared with any Pulses, Veggies or tuber varities. I have posted this dish many a times with various and minute changes or with different combinations. Here I have prepared the same with Kabuli Chana instead of Black Chana and Bamboo Shoots and Hogplums. In my home we love chickpeas / kabuli chana / white chana as they are softer and stay that way when cooked unlike black ones that become hard after cooking and also on keeping aside. The dish goes well as an accompaniment with Dalitoy (Spiced tuvar dal) or with saar and SheetHa (Rice). Also goes well with Roti / Chapati / Poori / Dosa etc. Saar can be prepared by draining the chickpeas cooked water and it turns out very delicious. I prepared Rasam out of the cooked water and will be posting just after this post. So keep in touch with my Blog. More yummy recipes to follow so also traditional one’s. Without running much into details of the same will get along directly with the recipe. 

Ingredients :

Kabuli Chana / Chickpeas / White Chana : 2 cups heaped.

Bamboo Shoots / Keerlu : 15 … 2 inch square pieces.

Hogplums / Ambado : 3 

Salt to taste

For Ground Masala :

Urad dal / Black Gram Dal : 2 tsp

Coriander Seeds : 2 tblsp 

Coconut : 2 cups freshly grated.

Red Dried Kashmiri Chillies : 10-12

Oil : 2 tsp 

For Tempering :

Oil : 1 tsp

Mustard Seeds : 1 tsp

Curry leaves : 10-12

** Clean, wash and soak the chick peas in plenty of water overnight or for 8 hours. Next day drain of the soaked water. Wash and rinse under fresh water. Put it in the pressure cooker pan with enough water, say about 1 inch above the level of chanas and pressure cook on medium flame for 2-3 whistles. Let the pressure drop on its own.

** Once the pressure cooker has cooled down and the pressure drops on its own, Open the lid and drain of the cooked water. This can be used in preparing saar / rasam. The recipe of which will be posted next. 

** Wash and soak bamboo pieces in water overnight whether you use fresh one’s or brined one’s. This helps in removing the odour of the bamboo in case it is fresh and the excess salt in case it is brined. Change water twice at interval of 2 hrs. if too salty. Wash in plenty of water gently before adding with other ingredients. Cut into desired sized pieces if large.

** Wash, wipe and slice off the end stem side of hogplum.Now either crush it a bit with a heavy stone or cut it into four pieces if tender. You can also slices off the sides and add them along with the center seeds. 

** Add the Bamboo Pieces and the hogplums in pressure cooker along with a cup of water and pressure cook to 2 whistles. Allow the pressure to fall on its own. Once done remove and keep them ready aside.

** To be ground into a semi coarse masala / paste : Heat oil in a small kadai. Add in the urad dal, let fry a bit, when the colour changes slightly reddish add in the coriander seeds, continue to fry. Lastly add Red chillies (Kashmiri/Bedgi/Kumte chillies) and fry for a minute. Remove and add this all into a mixer grinder along with freshly grated coconut and grind to a semi coarse paste. The paste should not be very fine/nor too coarse. 

** Note: Here I have used hogplums to the curry, you can either add bimbul or star fruit too. In case you do not have or want to add any of these, just add a marble sized tamarind while grinding the masala. These are seasonal veggies, also they are not available everywhere. 

** Add the ground masala in a kadai, add in the cooked kabuli chana / chickpeas, cooked hogplums with bamboo shoots. Add salt to taste and mix well. Be careful while adding salt if the bamboo shoots you used are brined as they have some salt content in them. Add in water if necessary to bring to a thick semi dry curry consistency. 

** Keep the curry on medium heat and bring to a boil, stirring often, so that the masala does not get burnt or stuck to the bottom of kadai. Do not at any point add in excess water. Just add in enough to bring to a thick semi dry curry consistency. If need be add some water, mix and check before adding in more. Lower the heat and let simmer for 5 mins.

** For Tempering : Heat oil in a small pan, when hot add in mustard seeds (sasam), when they splutter add curry leaves and fry a bit. Pour the tempering over the cooked curry, cover and keep aside for some time for the flavours to seep in. 

** “Kabuli Chana ~ Bamboo Shoots ~ Hogplums Sukke / Dry Curry” is ready to be served. Serve hot as an accompaniment with dishes of your choice. This dish is usually served as a side dish in Konkani Saraswat home with Dalitoy / saar and Rice. Goes very well with chapatti or dosa too as it’s a semi dry curry. I prepared Rasam out of the cooked kabuli chana water and served this dish with rasam and rice. Tastes yumz.