January 15, 2018


Very tender white part of the bamboo shoot
Roasted rice - 2 tbsp
Roasted coriander seeds - 1 tbsp
Mustard seeds - 1 tsp (roasted)
Cumin seeds  - 1 tsp (roasted)
Peppercorns - 1/2 tsp (roasted)
Garlic cloves -8
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Grated coconut- 1 1/2 cup
Curry leaves - few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Urad dal -1 tsp
Oil - 1 tbsp


  • Soak the finely chopped bamboo shoots in water overnight. Drain and again soak in fresh water for another 24 hours till the water tastes sour.
  • Keep the vessel with same water on flame and add salt, turmeric, chilli powder and cook in low flame.
  • Grind the roasted ingredients along with garlic and coconut to make paste.
  • Add this ground paste to curry and simmer for 10 minutes.
  • Heat oil in pan; add cumin, mustard, urad dal and curry leaves and allow them to splutter.
  • Pour this over curry and mix well.

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