Mangalorean Special ಕೀರ್ಲ್ ಆನಿ ಕಿರ್ಲಾಲೋ ಮೂಗ್ Bamboo Shoots | Keerl & Moong Sukka | Kanile and Moong

Описание: #bambooshoot #kanile #sproutedmoong
ಕಣಿಲೆ ಪದೆಂಗಿ ಸುಕ್ಕ | ಕೀರ್ಲ್ ಆನಿ ಮೂಗ್ ಸುಕೊ
Mangalorean special recipe | Sprouted green gram tender bamboo shoot Gasi | Mooga Kirla Ghasi

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Ingredients
1 bowl minced bamboo shoots * see notes
1 bowl sprouted green gram (mung bean)
1/2 cup freshly grated coconut
1/2 tsp turmeric powder
1.5 tsp Sambar Masala or vegetable masala powder
1 tsp Bafat powder
1 tbsp tamarind paste or 2 hog plums ambade or 4-5 pieces of sol
salt to taste
For seasoning/fon:
1/2 teaspoon mustard
3-4 flakes of garlic crushed
6-7 curry leaves
1 medium size onion finely sliced
2 tablespoons coconut oil
Instructions
In a pot, place the mung sprouts and enough water to cover it. Add a sprinkling of salt and cook till tender but firm (if you press each grain between your thumb & index finger it should not turn to a paste but retain its shape). Alternately you can pressure cook it. Just add a sprinkling of water (about 1/2-3/4th cup), salt and cook for 1 whistle. Allow the cooker to cool down a bit before loosening the weight (whistle). Retain the cooking stock. Transfer the cooked sprouts into another bowl.
Heat oil in a heavy wok or pan and add the mustard, when it splutters add the garlic flakes and fry till golden, toss in the curry leaves and finally the sliced onion. Fry until the onion turns golden in colour.
add the masala powder. you can turn off the flame or lower the heat,if you see it getting burnt. Once it has blended well with the rest of the ingredients, Add grated coconut and fry on a slow flame till you get a nice aroma. Add the minced bamboo shoots, salt, cover and cook for 5 minutes.
Add hog plums or tamarind water and pre-cooked sprouts. Check salt to taste & add as required.
Cover and cook on sim for about 4-5 minutes stirring once in a way.

Turn off the flame & serve hot with rice

a) Bamboo shoots: If you are using readily available canned bamboo shoots you can drain the water & use them as required. If you are using fresh shoots, you will need to slice them and soak them in a bowl of water. Place the bowl in a refrigerator for 2-3 days. Change the water daily - this is done to remove the acrid (bitter) taste & smell. To store fresh shoots for a longer period of time you can either store in a container with salt water or store in an airtight container & deep freeze it for upto 1-2 months

b) Sprouting the green gram (whole mung bean) if you are using whole green gram/mung beanSoak whole green gram in plenty of water for about 12 hours. Discard the water and transfer the gram into a thin muslin cloth, tie into a bundle and leave in a bowl or hang the bundle from a hook - leave it undisturbed for another 14-16 hours. You can check in between to see the length of the sprouts/roots desired

Link for Bafat powder :   • Bafat Powder Masala | ಬಫಾತ್ ಪಿಟೊ | Mangalo...  

Sambar powder :
   • Sambar Powder Recipe in Konkani | Homemade...  

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