Tuesday, July 5, 2011

Keerla Podi (Bamboo shoot fritters)

Keerlu in Konkani means Bamboo shoots. Bamboo shoots are commonly used in many Asian countries like India, Indonesia, China, Japan etc. On the onset of Monsoon, I remember my aanu(father) getting fresh bamboo shoots from the market (in Udupi). Amma used to remove the outer peel (not eatable) and then preserve it in salt so that it can be used throughout the year. Keerla sukke made from fresh bamboo shoots feels like heaven.I just love it.If the bamboo shoots are used fresh then it has to be soaked in water for three days (everyday the water needs to be changed) in order to remove the bitterness.In Konkani cuisine it is used to make many dishes like dosa, fritters, pickle etc. Also it reminds me of one of my post-Mooga gashi, which you can find it here.
For making keerla podi, I used canned bamboo shoots.After eating these fritters, many will be surprised to know that it has bamboo shoots:-) These fritters are easy to make and trust me its very tasty and addictive!!

  • Bamboo Shoots- 3/4 of a Can (200-225g)
  • Rice flour- 1/2 cup
  • Red chilli powder- 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Salt- To taste

Wash the bamboo shoots thoroughly. Then crush them using a hard object as shown in the picture.

Now take the crushed bamboo shoots in a bowl. To this add rice flour, red chilli powder, coriander powder (i made it fresh) and salt.(those who are using the bamboo shoots preserved in salt- soak the crushed shoots in water to remove excess salt). Mix well. Don't add water (the shoots will have enough moisture in it).

Now deep fry the above mixture (make small balls out of it or just in random shapes) on a medium flame, until it turns crispy.

Keerla podi is ready!! It can be served along with rice or can be eaten independently. Above measurement is for serving two people,


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