This curry is a favourite in family, my husband used to love this curry very much. Bamboo shoots are not available around the the year hence we preserve the shoots in brine and use them when needed. We mainly cook this dish in monsoon. The sourness is added by using Hog plum, which was introduced to south Asia by the Portuguese.
Ingredients
- Bamboo shoots 1/2 kilogram.
- 4-5 whole Hog Plums (Can be substituted by Tamarind)
- Half of a coconut, grated.
- 10 Dried Red Chillies (Madrasi variant)
- 1 Tbsp coriander seeds.
- 1 Tbsp Urad Dal (split black gram)
- 1/2 Tsp Turmeric
For Tempering the curry
- 1/2 Tsp Mustard Seed
- 1 twig of curry leaves.
- 2 Tbsp of Coconut oil.
Method
- Wash and clean the Bamboo shoots. Then cut them in 2-3 inch cubes. Soak them into the water to remove excess salt that the bamboo have absorbed from the brine.
- Take the Hog Plum into a pestle and crush them a bit.
- Take a pressure cooker with adequate water and put both Bamboo shoots and Hog Plums into it. Cook them until you hear 3 whistles.
- take a Fry pan, add some oil and fry coriander seed and urad daal until they get golden in colour. Keep aside to cool.
- In the same frying pan add some Dried Red Chillies and fry them for 1 minute. Don’t burn them otherwise the curry will be bitter and the colour will get affected.
- Take a mixer and blender and add the fried ingredients along with the grated coconuts. Grind them into fine paste.
- Put the ground paste into the pressure cooker containing the Bamboo shoots and hog plums. Bring it to boil.
- Taste the curry and add salt only if required.
- Take some oil in a tempering pan and add the mustard seeds and curry leaves.
- Once they start to crackle transfer them to the curry pot and close the lid immediately.
I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe.