KaLale(KaNile) Bele Bendi / Bamboo Shoot Jackfruit Seeds Curry

Ingredients:
5 cups chopped KaLale/ KaNile/ Tender Bamboo Shoot
25 - 30 Jackfruit Seeds
2.5 cups grated Coconut
Salt to taste
1/3 tsp Chilly powder
Small lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Mustard seeds
5 - 6 Curry leaves
1-2 broken Red Chillies
1 tsp Oil

Recipe:

Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into medium sized thin pieces as shown in the picture below.

Put around 5-6 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 5-10 mins. Drain the entire water content. Again add water, mix well and drain. Repeat this step 1-2 times. After this process, squeeze the water content and keep the bamboo shoots aside.

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown colored outer cover as shown in the picture below.

Chop them into medium sized pieces as shown in the picture below.

Add chopped jackfruit seeds, chilly powder, turmeric powder, jaggary, salt, water in a pressure cooker and cook(3-4 whistles). Once the pressure goes off, add the squeezed bamboo shoots and cook them together(1-2 whistles).

Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked bamboo shoot, mix well and bring it to boil. (Add salt and water if required.)
Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and then add it to Curry. It goes well with Rottis/Chapathis.

Avalakki Chivda

Ingredients:
1/2 KG thin Beaten rice / Nylon Avalakki
4 - 5 Green Chillies
1.5 tsp Mustard seeds
1/4 tsp Fennel seeds / Sompu
1/4 tsp Cumin seeds / Jeera
5 - 6 pieces of Red Chillies
1 cup Dalia Split / Putani / Hurigadale
1 cup Peanuts / Groundnuts / Kadlekayi / Shenga
3/4 - 1 cup thin pieces of Dry Coconut / Kobbari
3/4 tsp Turmeric powder
1/2 tsp Chilly powder
3/4 cup Sugar
1 tsp Dry Mango powder
30 - 40 Curry leaves
Salt to taste
1/4 cup Oil

Recipe:
Microwave the beaten rice in 3-4 batches for about 1-2 mins and keep it aside.

Chop the green chillies into small pieces as shown in the picture below.

Chop the dry coconut into medium sized thin pieces as shown in the picture below.

Put the sugar in a mixer and make it into smooth powder as shown in the picture below.

Put oil, mustard seeds, cumin seeds, fennel seeds, peanuts, red chillies in a thick bottomed vessel and heat. Fry this in medium flame until peanut turns light golden in color. Add dry coconut pieces, curry leaves, chopped green chillies and fry this in medium/low flame until the coconut pieces turn light golden in color. Add turmeric powder, asafetida powder, dalia split, salt and fry them for about 2 mins in low flame. Add chilly powder and fry them for few seconds.

Add beaten rice, powdered sugar, mango powder and mix them well.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

KaLale(KaNile) Gasi / Bamboo Shoot Sambar

Ingredients:
5 cups chopped KaLale/ KaNile/ Tender Bamboo Shoot
2 medium sized Onion
1 cup frozen / soaked Green Peas
1.5 cups grated Coconut
1/4 tsp Chilly powder
Grape sized Jaggary
1/4 tsp Turmeric powder(1/8th for cooking, 1/8th for Masala)
5 - 6 Red Chillies
Small grape sized Tamarind
Pinch of Asafetida
1/2 - 3/4 cup cooked Yellow Lentils / Beyisida Togari Bele
12 - 15 Curry leaves (8-10 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
Salt to taste
2 tsp Oil

Recipe:

Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into small pieces as shown in the picture below.

Put around 5-6 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 5-10 mins. Drain the entire water content. Again add water, mix well and drain. Repeat this step 1-2 times. After this process, squeeze the water content and keep the bamboo shoots aside.

Chop the onion into medium sized thin pieces as shown in the picture below.

Put chopped bamboo shoot, soaked green peas in a pressure cooker. Add salt, turmeric powder, chilly powder, jaggary, little amount of water and cook them well. (2-3 whistles) Once the pressure goes off, add the chopped onion and cook them for about 4-5 mins until onion is cooked. Add cooked yellow lentils, bring them to boil and stir well.

Put red chillies, 1 tsp oil in a pan and fry them in low flame. Once it starts giving nice aroma, add asafetida powder, 8-10 curry leaves, 1/8 tsp turmeric powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked bamboo shoot and bring them to boil. (Add water, salt if required.)
Put mustard seeds and 1 tsp oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to Gasi. It goes well with Rice/Dosas/Chapathis/Pooris/Rottis.

Southekayi(Yellow Cucumber) Sihi

Ingredients:
2 cups of grated ripen Yellow Cucumber / Mangalore Southekayi
1.5 cups grated Coconut
1.5 cups grated Jaggary
1 cup Beaten Rice
1/8th tsp Salt

Recipe:

Cut the yellow cucumber into two halves, remove the seeds and inner part of it as shown in the picture below.

Grate the cucumber carefully using coconut grater as shown in the picture below.

Grate the coconut and jaggary as shown in the picture below.

Add grated jaggary, salt to the vessel containing grated cucumber and mix well.

Add grated coconut, beaten rice, mix well and serve.