Monday, June 30, 2014

Bamboo shoot curry

When it is the start of rainy seasons in my native (North Canara), Bamboo shoot is a common favourite in every house. Rainy seasons are incomplete without the bamboo shoot dishes and they are loved by children and grown-ups alike.

I accidentally stumbled upon a pack of sliced bamboo shoot in a japanese store and I could not control the desire of buying it. Before I reached home, I already had hundreds of recipes in my mind for a small pack of bamboo shoot. But, there was a small problem. I had to wait for 3 days to cook it.

The instructions said that the packed bamboo shoot is ready to cook but hubby did not want to take any chances. Bamboo shoots are said to contain some toxins when they are freshly cut. So, fresh Bamboo shoots are usually chopped/sliced and soaked in water for 2-3 days. The water is drained and replaced with fresh water everyday.

When I finally got the chance to cook Bamboo shoots, there was a request from hubby that the dish should be spicy. MIL's bamboo shoot dishes are not spicy so I had to choose mum's recipe. Here is the recipe, I hope you all like it.


Nutritional Information  (Approx) (per serving)
Energy  114 Calories
Fat 7 %
Carbohydrate 5 %
Dietary Fiber 15 %
Sodium 13 %
Vitamin A 0 %
Vitamin C 1 %
Calcium  10 %
Iron  16 %
Protein 4 Grams
Sugar 3.2 Grams




Ingredients
Bamboo shoot (Soaked and rinsed for 3 days)
Toor dal  1/4 cup
Turmeric powder  a pinch
Salt  to taste
Water 2 cups


To Temper
Oil 2 tsps
Mustard seeds  1/2 tsp


Ingredients
Coconut grated/grated kopra 1/2 cup
Red chillies 4-5 or as per your taste
Fenugreek seeds approx 4
Cinnamon  1 small piece
Cloves  2
Tamarind  1/4 lemon size








In a pressure cooker, soak toor dal and bamboo shoot.





Dry fry the masala ingredients (seperately) except tamarind for a minute in a hot pan and keep them aside to cool.











Grind them without water to a coarse powder and add tamarind.











Grind the powder again with tamarind and water till it is a smooth paste and tamarind has blended in the paste.










Once the masala is done, pressure cook the dal and bamboo shoot.











In a pot, heat oil and add mustard seeds and wait till they splutter.












Add the cooked dal and bamboo shoot.













Add the masala paste, water and salt and bring it to boil.












Simmer the flame,  add turmeric powder and boil for another 4-5 minutes.

Remove from the flame and serve hot with white rice.


























  • I have not yet managed to find the curry leaves here, so I could not garnish any of my dishes with curry leaves. Please use curry leaves to temper with mustard seeds, it gives an extra yummy taste to this dish

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