Keerlu/Kirlu Ambat (Bamboo Shoot Curry)

Keerlu/Kirlu or bamboo shoot is a monsoon treat for Indians. It is a famous vegetable consumed everywhere in Asia. Yes I know, the first thing that comes to our mind is Panda, right? (:)) Panda and bamboo go hand in hand :) But we humans like to eat these gorgeous shoots too. It is used in soups, broths, curries, just simply steamed or pickled. The crowd tends to relish this seasonal powerhouse stem due to its unique texture and taste(swad). I like it only in my curries and soups. Whenever I visit India, my mom and my aunt's try to get hold of this stem(keerlu) from somewhere and anywhere :). They make this delicious curry (it's called ambat in konkani) that I tend to eat licking all my fingers :) Love my folks so much for doing that muaahh!
Let's get to the recipe without any ado:

KEERLU/KIRLU/BAMBOO SHOOT CURRY

Ingredients:

• Keerlu/Kirlu or bamboo shoot (cut into 2-inch size, about 2 cups)
• 3 cups water
• salt as per taste

For Dal:

• 1/2 cup toovar(toor) dal (soak for 30 min)
• 1/2 tsp turmeric
• pinch asafoetida (hing)
• 2 cups water

To grind Masala:

• 1 cup grated coconut
• 2 tsp coriander seeds 
• pinch fenugreek seeds
• 5-6 red dry chillies (more if you like spicy)
• 1 small marble size tamarind
• 1/4 tsp turmeric

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• pinch asafoetida (Hing)

KEERLU/KIRLU/BAMBOO SHOOT AMBAT

Preparation:

• Pressure cook* toovar(toor) dal in a cooker by adding water, turmeric and hing for 3 whistles. Let it cool.
• For grinding the masala, lightly dry roast coriander seeds, fenugreek seeds, red dry chillies by adding few drops of oil in a pan. Let it cool a bit, now grind it together with tamarind, turmeric and grated coconut to a fine paste.
• Clean the bamboo shoots*, pressure cook the keerlu/kirlu/bamboo shoots separately in 2 cups of water for 3 whistles and keep aside.
• In a wide bottom pan, add this ground masala and bring it to a quick boil. Add cooked toovar(toor) dal and then add cooked keerlu/kirlu/bamboo shoots. 
• Add salt to taste and about 1/2 cup water to thin out the consistency. Bring to a boil and then simmer for 10 to 15 minutes on a med-low flame. Adjust the water if you don't want the curry to be very thick in consistency.
• Lastly, make a tadka/tempering by adding oil in a tadka pan, mustard seeds till they splutter, then add hing and curry leaves, quickly stir with a spoon and add this tadka over the curry/ambat. 
• Serve hot with roti's or plain rice.

Njoy!!

Notes:* Wash and clean the keerlu/kirlu/bamboo shoots several times with water. If you find raw keerlu in the market, they say you will have to wash it with clean water everyday for a couple of days and keep it soaked. Basically takes out all the toxins. Canned bamboo shoots can be used directly after rinsing it once. I find fresh ones which are already cleaned and clear of toxins, so then I just cook it before adding it to my curries or soups.

*If you don't have a pressure cooker at home, cook toovar dal in a pan/vessel for maybe 40+ minutes on med flame. Keep stirring in between and checking it till done.

Nutrition Facts: One can keep this vegetable on top of the list for its innumerable health benefits. It has a negligible amount of fat and helps to keep bad LDL in check. Good source of protein, vitamins and minerals. High levels of fibre content found and it also makes a good appetizer as it stimulates your appetite. Studies show that it helps in losing weight, fight cholesterol and cancer, strengthens immune system too. It has anti-inflammatory properties and is useful in treating stomach disorders.