I have shared the details of Bamboo shoots in my previous blog . The inner most part of the kirlu is chopped finely . This is called kirla neeli ( chopped bamboo shoots ) . The most favourite recipe of G S B people from this kirla neeli is sukke . It is a mild spiced , sweetish side dish . The jackfruit seeds bring that sweetness and kirlu is fresh and crunchy . We always use fresh neeli for this  , Brined neeli is not be used . 

Ingredients :

1 . Kirla neeli  – 2 cups .

2 . Jackfruit seeds – 2 cups finely chopped or crushed in the mortar pestal .

3 . Grated coconut – 2 cups .

4. Red chillies – 10 – 12 .

5 . Tamarind – 1 small marble sized .

6 . Urad dal – 4 tsp .

7 . Jaggery – a piece or as per taste .

8 . Oil – 1 tsp .

Salt to taste .

Seasonings :

Oil – 1 tsp .

Mustard – 1 tsp.

Method :

1 . In a pressure cooker heat oil and add  mustard seeds when it starts splutter add kirla neeli and finely chopped or crushed jackfruit seeds with enough water . Take 2 whistles and switch off the cooker .

2 . In a small pan heat one tsp of oil and roast urad dal till it turns red , remove it from the pan . In the same pan roast the red chillies . Let it cool along with urad dal .

3 . Grind the coconut , tamarind , chillies and urad dal to a coarse paste with little water .

4 . When pressure releases open the lid of the pressure cooker and add salt , jaggery and mix it well .

5 . Now add ground masala , cook further 8 – 10 minutes or till the raw smell of masala goes .

6 . The Sukke is ready to serve .

7 . Serve with dal and rice .