"Kabuli Chana (Chick Peas/ White Chana)- Tarnu Keerlu (Tender Bamboo Shoots)- Ambado (Hogplum) ghalnu Sukke (Semi Dry Curry)" ... A delicious seasonal side dish that tastes awesome when served with Dalitoy-Rice or with Poori/ Chapati/ Paratha/ Roti ... Yummilicious ....
** Sukke as I have mentioned umpteen times is a semi dry gravy curry dish from Konkani Saraswat Cuisine. I will not run into details about sukke as I have posted plenty of them from time to time with different veggies or pulses. Sukke is a dish that is loved very much as a side dish in my home as it can be relished both with dal-chawal (rice) or roti. Keerlu/Bamboo Shoots and Ambado/Hogplum are in season now, and as we love them both, I try to include and prepare as many dishes as possible with them. Added on is also that it is the time of festival and veggie dishes are able to be offered as Naivedyam to God also, which makes it that much more easier for me. It’s 10 days of Ganesha Chaturthi festival and I try my best to make some offering of traditional or new dishes to God on as many days as possible. So today, prepared sukke and cheppi kheeri along with pagila podi and relished the same later on.
** So, for today I prepared sukke with Kabuli Chana (Chick Peas/White Peas) along with tender Bamboo Shoots, that I had already cut and kept in salt water 2 days prior and added on ambado/hogplums which whenever in season are always there in my fridge. Well in all a delicious dish that we relished with dalitoy-rice, will repeat the recipe, though it the masala remains the same except for change of veggies or pulses. If hogplum are not available, you can add on tamarind while grinding the masala too. This is a semi dry side dish which is served with dal-chawal, but tastes great with chapati/roit or dosa. I will share a common link to all the sukke posted in my Blog at the bottom of this recipe, do go through the same and prepare those which you would like to relish. Do try out various dishes posted in the Blog and enjoy them in your home, remember there is nothing better or healthier than home cooked food.
** Here is the Recipe to "Kabuli Chana (Chick Peas/ White Chana)- Tarnu Keerlu (Tender Bamboo Shoots)- Ambado (Hogplum) ghalnu Sukke (Semi Dry Curry)" …. My Style …..
** Ingredients :
Kabuli Chana/Chick Peas/White Bengal Gram : 1 heaped cup
Keerla Neeli /Top edge portion of Bamboo Shoots : 1 cup chopped into ½ inch pieces.
Hogplum/Ambado : 2-3 large sized.
Salt to taste
** For Masala to be Ground :
Coconut/Soyi : 1 cup freshly grated.
Urad dal/Black gram dal : 1 tsp
Coriander Seeds/Kothimbir/Dhania : 1 tblsp
Kashmiri Red Chillies/Kumte Mirsanga/Byadgi Mirchi : 6-8
Oil : 1 tsp
** For Tempering :
Oil : 1 tsp
Mustard Seeds/Sasam/Rai : 1 tsp
Curry leaves/Kadipatta/Karbevu : 10-12
** Do check out the picture collage above for the ingredients.
** Wash and soak Kabuli Chana/Chick Peas in plenty of water overnight or at least for 8 hours. Wash and rinse well and then add them into pressure cooker pan along with water, say about ½ inch above the peas and pressure cook to 3 whistles. Let the pressure fall on its own and then remove and keep the cooked chanas ready aside.
** Remove the outer covers of the bamboo shoots and cut them into ½ inch pieces. Here we will use only the topmost tender conical part called “neeli”in Konkani" for cooking. Cut them and put it in plenty of water overnight and strain off the water next day. Again all explanations are given on the link at the bottom of recipe, plz. follow those guidelines.
** Put the cut bamboo pieces in pressure cooker pan along with water and pressure cook to 1 whistle. Remove and keep it ready aside. For cooking the bamboo shoots you can use the same cooked water from chana, I follow that method.
** Snip of the stem side end of ambado/hogplum and slice them also into small pieces if tender or crush them with a heavy weight/stone if not tender and keep them ready aside separately.
** Masala to be Ground into a 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 paste.
** The paste need not be very fine but should not be coarse too. You can use the pressure cooked ingredients water for grinding of the masala, which is what we Amchies always do. If you are not using hogplum, you can add in a small marble sized piece of tamarind and grind the masala. In place of hogplum, you can also use bimbul/tree sorrel fruit, if it is available in your vicinity.
** Add pressure-cooked ingredients ie kabuli chana, bamboo shoot and cut/crushed hopglum pieces in a thick bottomed kadai/vessel along with the water in which it was cooked, if there is more water, keep it aside, so that you can add only if necessary. Bring all the ingredients to a boil, then lower the heat and cook on low for 4-5 minutes or till the hogplums are cooked.
** Now add in the ground masala, salt to taste and mix well. Add in the cooked water if necessary only to bring a thick consistency to the masala. Do not add in more, you can always add it on later as and when necessary to bind the curry.
** Bring the curry to heat stirring often on medium heat. Once you see bubbles appearing on surface cover with a tight lid and cook on minimum heat stirring often till done. The hogplum should have cooked and the curry too should be cooked through well. You should see bubbles on the surface of the curry and it is done.
** For Tempering/Seasoning : Heat oil in a small pan, when hot add in mustard seeds, when they begin to splutter add in curry leaves and fry a bit and then pour it over the curry. Cover with a lid and leave aside for some time for the flavors to seep in.
** "Kabuli Chana (Chick Peas/ White Chana)- Tarnu Keerlu (Tender Bamboo Shoots)- Ambado (Hogplum) ghalnu Sukke (Semi Dry Curry)" is done and ready to be served. This is a semi dry curry and is best served as side dish with dalitoy (spiced tuvar dal) and rice. But you can relish this with chapatti/roti/ poori or dosa too. Do try out this delicious dish and enjoy with your family and friends. You can even take it in your lunch box and relish it with roti/chapati.
** There are many more varieties of “Sukke” in my Blog. I am sharing a common link to the same, you may please check them out and prepare that which appeals to you and your family …. https://gayathrifoodbytes.blogspot.com/search?q=sukke
** For “All about TenderEdible Bamboo Shoots/Keerlu” preparing method, do check out the link given below, you will get a full step by step method with pictures on the link given below ….
** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group 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" … Thank You ….
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