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)|
|Bamboo shoot (Soaked and rinsed for 3 days)|
|Toor dal||1/4 cup|
|Turmeric powder||a pinch|
|Mustard seeds||1/2 tsp|
|Coconut grated/grated kopra||1/2 cup|
|Red chillies 4-5 or as per your taste|
|Fenugreek seeds approx||4|
|Cinnamon||1 small piece|
|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