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.