Some traditional dishes that are always served in a particular manner tastes more scrumptious when served in different combinations … all you need to do is try it out, after all who knows our experiments may lead us to more tastier levels … here is “Kirlaile Moogu-Keerlu ghalnu Sukke (Green Gram Sprouts- Bamboo Shoots Masala Curry)” served with poori ... a wonderful combination to be served during lunchtime … Yummilicious ….
** Sukke is a traditional semi dry masala curry from Konkani Saraswat Cuisine that can be prepared with veggies, pulses or as mix and match too. I have shared quite some dishes to that which I will share a common link at the bottom of this recipe for easy access. Usually sukke is seasoned with karbevu- sasam (curry leaves- mustard seeds) or at times onions too are added however for this particular recipe I have made some changes in seasoning by adding on along onions and garlic too. This variation is also from the southern side particularly manglorean areas which I relished long back at a friend's place during my college days.
** Here, I have prepared it with kirlailele moong (green gram sprouts) and mitta ghallele keerlu (brine bamboo shoots). The taste would have been enhanced twice as more if hogplum/ ambado or bimbul/ sorrel tree fruit had been added but as they were not available I had to do with tamarind addition to masala, nevertheless a wonderful tasty recipe. Though in my community sukke is usually served as side dish with dal- chawal, this time after tasting the curry, I felt it would taste that much more tastier if served with poori. And for a foodies once a thought enters the mind it has to be done, so there it is all tasty and ready to be relished.
** Here is the wonderful recipe for “Kirlaile Moogu-Keerlu ghalnu Sukke (Green Gram Sprouts- Bamboo Shoots Masala Curry)” … my style learned from my friend Janaki ….
** Ingredients :
Kirlailele Moong/ Green Gram Sprouts : 2 cups
Mitta Ghallele Keerlu/ Brine Bamboo Shoots : 1 cup
Onion/ Piyavu/ Kanda : 2 medium sized
Garlic/ Losun/ Lehsun : 5-6 cloves
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 3-4 tsps
** Masala to be Ground :
Urad dal/ Black Gram Dal : 1 tsp
Coriander Seeds/ Dhania/ Kothimbir : 2 tsp
Methi/ Fenureek seeds : ½ tsp
Coconut/ Nariyal/ Soyi: 1 heaped cup freshly grated.
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly : one small marble sized piece
Oil/ Tel/ Tela : 1 tsp
** Note : Here I have used sprouts which I always have prepared and stored ready in my fridge as I use it quite often. Being high in proteins its good for health, so include them more often in your meals, you can add a handful to your daily salads too. I will not run into the details of sprouting as I have shared it in another post under “method of sprouting” to which I will share a link and you can read it out there if you are new to sprouts.
** Note : You can use either brine or fresh bamboo shoots as is the season/ available. I have used brined ones and once again just like sprouting I have included a post on the same to which too I am sharing a link at the bottom of this recipe which you may click on and browse through for more information if need be. Do try out brining as its easy and much more reliable than the canned ones which include preservatives.
** Peel off the skin of both onions and garlic, chop them to fine pieces and keep it aside ready separately to be used later.
** Cut the brined bamboo shoots/ mitta ghallele keerlu into ½ inch sized cubes after soaking in water overnight or for at least a few hours changing water frequently to remove the excess salt content in them if using brined ones. Put it into a pressure cooker pan along with some water, say to the level of keerlu and pressure cook on medium heat to 1-2 whistles. Remove and let the pressure fall on its own, after which open the lid gently and put all the ingredients into a kadai along with water cooked in.
** Rinse the kirlailele moong/ moong sprouts and add it into the kadai along with the cooked keerlu/ bamboo shoots, check out and add water enough to cook if necessary only. Cook on medium flame until you see that the water has really heated up well and then lower heat to minimum, cover and cook till the spouts are 80% done. Do not overcook the sprouts or they will turn mushy and the sukke will lose out on taste, so be careful with overcooking as well as addition of extra water.
** Note : You can cook the moong sprouts/ kirlailele moogu separately in a vessel with some water too and then add them to keerlu too. But see to it that they remain firm and not get mashed when pressed between finger. You can also pressure cook the same to one whistle, however you need to be careful and release the pressure immediately to avoid it getting overcooked, a little bit tricky that needs practice. However, I hardly pressure cook sprouts as I prefer to cook it in vessel keeping a keen watch out to avoid it turning into a mess, you may chose any method suitable to you.
** Masala to be Ground : Heat oil in a small pan, when hot add urad dal and fry on medium heat. When colour changes slightly add methi seeds and fry for a few seconds. Immediately add coriander seeds and fry all together till the coriander seeds are fried to slightly red color. Lastly add red chillies and fry for few more seconds and remove from fire.
** Add the fried ingredients along with grated coconut and tamarind into a mixer grinder and grind to a smooth paste with little bit of water. The paste should be semi coarse and need not be ground very fine but all the ingredients should have been ground evenly. You can also use the cooked keerlu- moong water while grinding if the same is in excess.
** Note : You can add bimbul (tree sorrel fruit), ambado (hogplum), karmbala (star fruit), kokum etc. to the curry while cooking too in which case do not add tamarind while grinding the masala. The above mentioned veggies give the curry the required amount of tanginess that otherwise the tamarind gives.
** In a thick bottomed kadai heat the oil and add the mustard seeds, when they begin to splutter add in the chopped garlic and fry for minute or until the color changes slightly. Now add in finely chopped onions and fry till they too turn slightly in color. Lastly add in the curry leaves, fry for a few seconds and then add the ground masala. Mix all the ingredients well and fry for a minute or two on low heat. If the masala is too dry or you find it getting burnt when frying, sprinkle some water.
** Add cooked sprouts- keerlu along with salt to taste and mix well. Check out consistency and add more water if required only. This is a semi dry textured curry, so be careful with addition of excess water. Cover and cook on low heat, stirring often till you see bubbles appearing on surface. The curry should get thoroughly cooked/ heated. Remove and keep it aside covered for the flavors to seep in, while serving if the curry has turned too thick you can add some hot water and mix well.
** “Kirlaile Moogu-Keerlu ghalnu Sukke (Green Gram Sprouts- Bamboo Shoots Masala Curry)” is done and ready to be served. Tastes best served hot as side dish with poori/ parathas or dosas too. Traditional sukke is served with dal- chawal and it tastes lovely too, however I found this particular one tasted best with poori. Do try out this delicious dish, sprouts are loaded with proteins and are very good for health, while bamboo shoots too are good source of nutrients having their own health benefits. In all a lovely dish that is sure to be loved by all, do give me a feedback if possible.
** For “The Method of Sprouting”, please follow the link given below …
** For all information on “Brining of Bamboo Shoot”, please follow the link given below …
** Sharing a common link to all "Poori” recipes in blog below. There are some lovely recipes with different combinations and some of them include step by step methods which will help you understand the procedure better if novice, do check it out in leisure ….
** Plz. Do Check out on an Article written by me on Poori, on the given link below …
** For more of “Sukke” recipes, please follow the common link shared below wherein you will find them in plenty of combinations …
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