Bamboo shoot curry is a dish that originated in the Indian state of Odisha. It is made with bamboo shoots, onion, green chilies, ginger, garlic, tomatoes and coconut milk.
Bamboo shoots are a type of edible bamboo that is used as a vegetable in many Asian cuisines. They can be eaten raw, boiled, fried, or roasted and the leaves can be used as a vegetable. One of the most popular dishes made with these shoots is bamboo shoot curry which is a dish from India.
Bamboo shoots, known as kirlu in Konkani, are a popular snack among Konkanis. Bamboo shoots are delicious and may be used in a number of recipes. Bamboo shoots are used in a number of cuisines, both fresh and pickled. Fresh delicate bamboo retains its crispness after cooking, while pickled bamboo shoots soften with time.
Bamboo shoots are only accessible during the early wet season. Bamboo shoots, which are tender and tasty, are cut and sold in the market. The outer covering of bamboo shoots, like many other vegetables, must be peeled away to reveal the underlying white, hard, edible part.
Remove the outer layers until the hard inner core is revealed. Remove the outer layers and discard them.
Using a knife, slit the inner cores in half. These are all set to go.
The tips of delicate bamboo stalks, known in Konkani as suyi:
These hard inner cores are chopped into smaller pieces and utilized in cooking.
If you’re cooking with fresh bamboo shoots that haven’t been pickled, soak them in water for at least three days. Every day, the water should be changed. These pieces can be used in a variety of dishes after three days, such as keerla sukke/chakko (tender bamboo shoots side dish), kirla ambade ghashi (bamboo shoots in spicy coconut curry with Indian hog plum), and kirla ghashi with mugu, also known as muga gashi (bamboo shoots in spicy coconut curry with Indian hog plum) (bamboo shoots in spicy coconut curry with green gram).
Some individuals may have an unpleasant taste or smell when they first try fresh, cooked bamboo stalks. However, appropriate preparation before usage, such as washing and boiling, eliminates the obnoxious flavor.
Bamboo Shoots, Pickled: (Called as mitta ghalel kirlu in konkani)
Bamboo Shoots to Pickle:
Fresh, delicate bamboo shoots have their outer coats peeled, as seen in the photos above.
The dry inner cores, split in half, are combined with a handful of rock salt in a clean, dry airtight bottle/container, stirred, and set away. This stage aids the bamboo shoots in absorbing salt and becoming pickled.
Add 2-3 handfuls of rock salt if you have a lot of bamboo stalks. It’s best if you use a lot of rock salt. Otherwise, if there isn’t enough salt to eliminate the moisture and water content from the bamboo shoots, the bamboo shoots would deteriorate.
The salt dissolves over time, and as the bamboo shoots absorb the salt, they release water, resulting in bamboo shoots floating in brine (salted water).
Give the bottle of pickled bamboo shoots a vigorous shake a few times a day for the first 5-7 days to ensure that all of the bamboo shoots are evenly salted. Keep the pickled bamboo shoots bottles in a cool, dry location.
The pickled bamboo shoots may be kept in this manner for months, if not years.
The pickled bamboo shoots take on the following appearance over time:
For almost two years, these bamboo shoots have been pickled. The bamboo shoots gradually change color from white to brown.
We make kirla sanna polo (spicy rice pancakes with bamboo shoots), keerla fry (crispy bamboo shoot fries served as a side dish), keerla phodi (spicy deep fried bamboo shoot fritters), and suyi gashi with pickled bamboo shoots (pickled bamboo shoots in a spicy coconut curry).
Suyi Gashi is a thick bamboo stalk curry made with coconut milk.
The pointy tips of delicate bamboo shoots are known as suyi. Suyi ghashi – bamboo shoots in a thick coconut sauce – is made using fresh or pickled pointy ends of bamboo shoots. Kirla gashi is another name for it.
When you make this curry with fresh bamboo shoots, you get a wonderful crunch. This curry’s pickled bamboo shoots are very delicious.
Bamboo shoots that have been picked 1 onion, medium-sized 4-5 dried red peppers 2 tblsp. tamarind juice fenugreek seeds, 1/2 teaspoon 1 tablespoon seeds of coriander 1 cup coconut grated 2 teaspoons of vegetable oil a quarter teaspoon of mustard seeds 2 curry leaves (leaflets) season with salt to taste
Method of Preparation:
Remove the pickled sensitive bamboo shoots from the brine and pierce them all over with a knife so that they absorb all of the curry’s flavors when cooked in it later.
Depending on how you prefer to eat them, cut them into thin or thick slices.
Place the slices in a saucepan with some water and bring to a boil over medium heat with the cover on for 4-5 minutes. This method removes the yucky bamboo smell, removes the extra salt that the bamboo has absorbed, and cooks the bamboo shoots.
You could boil the bamboo shoots straight in the curry, but I would recommend putting them in water first and then discarding the water (don’t even use it in the curry) since it would ruin the curry later with the stench and strange flavor of bamboo. In terms of flavor, fragrance, and saltiness, the cooked bamboo would be ideal.
Even when pickled, the bamboo stalks retain their crunch when biting into them, which is just as it should be. This is what makes eating bamboo so enjoyable! Only after the bamboo shoots have been pickled for more than two years have they become mushy and have lost their crunchiness.
After you’ve finished cooking the bamboo shoots, dump the water since it contains all of the salt that the bamboo shoots received throughout the pickling process. Set aside the cooked bamboo shoots.
In the meanwhile, make the masala:
In a tadka pan, heat a tablespoon of oil and add the fenugreek seeds, corrainder seeds, and broken red chilies. You may also dry roast the spices for a few minutes till the anice roma of fried fenugreek, coriander seeds, and red chilies emerges. Remove from the heat and let it cool to room temperature.
Once it has cooled, combine it with shredded coconut and tamarind to make a smooth paste. Set aside the ground masala.
Finely chop the onions and cook them till transparent in a frying pan with oil.
Mix in the cooked bamboo stalk pieces as well as the ground masala.
Make sure the curry isn’t too thick or too watery by adding enough water to bring it to the appropriate consistency.
Allow the curry to come to a boil. Remove from fire after a few minutes of simmering till the rawness of the masala has gone away.
Taste at the end and season with salt if necessary. Any salt left on the bamboo stalk slices will have gotten into the curry, so just add salt if necessary.
In a tadka pan, heat the oil, add the mustard seeds, and when they begin to sputter, add the curry leaves and cook for a few seconds.
Combine the curry and the tempering in a large mixing bowl.
Serve the curry over steaming rice while it’s still hot.
Look here for more Konkani cuisine curry recipes.
Tags: keerlu, keerla randayi, kirlu, bamboo shoots, curry, coconut curry, lunch, supper, konkani food, konkani recipe
Kirla Ghashi is a type of rice and Suyi Gashi is a type of flatbread, both are used in the Indian cuisine. This dish consists of diced chicken, onions, garlic, ginger, tomatoes, cilantro leaves, coriander leaves and green chilies. The curry sauce is made up of yogurt, tomato puree and coconut milk. Reference: keerlu.
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