KaLale(KaNile) Palya / Bamboo Shoot Subji

Ingredients:
7 - 8 cups of finely chopped KaLale/ KaNile/ Tender Bamboo Shoot
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
Medium Lemon sized Jaggary
Salt to taste
4 - 5 tsp grated Coconut
1 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
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 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 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.

Put black gram seeds, mustard seeds,  oil in a heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves, squeezed bamboo shoots, turmeric powder, jaggary, chilly powder and around 1.5 cups water and cook them well by covering a lid.

Once the water content gets evaporated, add the grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice, Chapathis.

Halasina Hannu Peratiya Payasa

Ingredients:
2 large lemon sized balls of Perati
3 cups fresh/frozen Coconut or 2.5 - 3 cups fresh thick Coconut Milk
2 - 2.5 cups Jaggary
1/2 cup finely grated Coconut
2 - 3 tsp Sesame seeds
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (Optional)

Recipe:

Put around 8 cups of warm water in a vessel and soak the Perati for about 2-3 hrs.

Put the soaked Perati in a mixer and grind them into medium smooth paste.
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing ground Perati, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.

Add the thick coconut milk, stir the Payasa and bring it to boil.

Put sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 1/2 cup of finely grated coconut and fry them in low flame until they turn light golden in color. 

Add the mashed cardamom seeds, fried sesame seed mixture and mix well.

Serve hot or chilled.