Bamboo Shoot Curry. A Coorg Style Kalale or Baimbale Kari made from fresh bamboo shoots that are fermented and then cooked with garlic, onion, tamarind and a coconut paste. With instructions for preparing the fresh Bamboo shoots before cooking
Author: Sujata Shukla
Preparing Raw Bamboo Shoot for Cooking
250gmsBamboo ShootsSliced into juliennes
waterFor soaking - as per instructions below
½ teaspoonturmeric powder
waterFor boiling - as per instructions below
For Coconut Paste
1/2cupfresh Coconutgrated/ or grated desiccated coconut
¼ cupwateror as required for grinding into paste
For Rice Powder
2teaspoons riceBoiled rice/ Idli rice/ Red rice
For Bamboo Shoot Curry
¼ teaspoonMustard seeds
1cupminced Onionabout 75 gms or 1 large onion
1dry red chilli
Coconut Pasteas per instructions
1teaspoonsaltor as per taste
1cupTamarind wateras per instructions
½ cupwaterif required
Rice Powderas per instructions
Fresh coriander leavesfor garnish
For Tamarind Water
1marble sizedTamarind pulpor about 50 gms of tamarind
To Prepare Raw Bamboo Shoots for Cooking
Remove the outer thick peels of the Bamboo shoots. Slice into rounds or large chunks as convenient.
Rinse and soak in sufficient water to more than cover the top of the shoots. Cover and allow to soak for at least 48 hours. I soaked the shoots for 3 days (72 hours) After every 24 hours, drain, rinse and again soak the bamboo in fresh water.
Drain, rinse and slice the bamboo into juliennes (thin matchstick slices). The thinner they are the faster they will cook.
Boil with ½ teaspoon of turmeric powder with sufficient water to cover the top of the slices, for at least 20 minutes.
Remove from stove, drain and set aside till required.
To Prepare Tamarind Water
While the bamboo is being cooked, soak the ball of tamarind in water for about 20 minutes.
Squeeze the tamarind and filter, saving the Tamarind water in a bowl for use when required.
To Make Coconut Paste for Bamboo Shoot Curry
Again while the Bamboo Shoot is cooking, make the Coconut Paste. Roast the cumin seeds in a dry pan for about 30 seconds, stirring so they do not burn. Remove from the pan and set aside.
Add 1 teaspoon of coconut oil to the hot pan and fry the Coriander seeds. Remove from pan and set aside to cool
Grind the grated coconut, roasted cumin and fried coriander into a thick paste, adding only as much water as is required for it to make a smooth paste. Transfer to a bowl and set aside till required.
To Make Rice Powder
Roast the Rice in a dry pan for about 1 minute till it begins to brown, stirring frequently.
Remove from the pan and cool.
Powder in a mixie or food processor. Set aside till required.
To Make Bamboo Shoot Curry Coorg Style
Mince the garlic and onion and keep aside.
Heat coconut oil in a pan.
Add mustard seeds, let them splutter.
Add sliced garlic, sauté on low flame for 1 minute or till they begin to darken.
Add minced onions. Sauté for 3-4 minutes till translucent, stirring so that they do not char.
Add red chilli and then curry leaves. I always shred the curry leaves into bits so that there is a better chance of their being eaten rather than have the leaves with their nutrients being discarded on the side of the plate.
Add the coconut paste, stir.
Add the cooked, drained Bamboo shoots.
Stir well, add a little salt. You can check and add more if required, later.
Add the strained tamarind water.
Bring to a boil and then allow to simmer for 10 minutes.
Add a little plain water (one tablespoon at a time) if the curry is beginning to look dry.
Taste for salt and that the bamboo is cooked. Add salt if required, taking care to add only a little and taste again.
Add the rice flour/powder and stir it into the bamboo curry.
Transfer to a serving dish and serve hot with rice roti or hot rice, garnished with fresh coriander leaves.