What Kind Of Folktale Is Bamboo Curry?

Bamboo curry is a folk tale in South India and it is liked by the people over India. The food usually served in bamboo stick and it delivers awesome taste and energy to the people. The story Bamboo curry also deals the mother-in-law of a Santhal Bridegroom cooked a special dish for him.

What is the story behind bamboo Curry?

Bamboo Curry Summary In English One day a Santhal bridegroom visited his mother-in-law. The mother-in-law cooked a special curry for him. On being asked by the bridegroom she told him that the curry was made from bamboo.

What did they tell them about the Curry?

They laughed at their foolishness and told them that the curry was made from bamboo shoots and not from a bamboo door.

What are the different types of bamboo Curry?

My siblings and I would literally jump with joy, when amma announced that there was “kalale” for dinner. Bamboo shoot curry known as “kalale” in our native language was always the highlight of the monsoon season. Last month, when I was visiting my parents, I put up a video of my mother chopping tender young bamboo shoots on facebook and instagram, after which there were many requests for this recipe. So, ladies and gentleman, boys and girls, I present to you my mother’s bamboo shoot curry recipe. Before we proceed to the making and eating of this exotic curry, the arduous task of preparing the bamboo shoots for cooking presents itself, as a hurdle or something mundae or a joyous task, depending on how one looks at it. Bamboo shoots have a tough exterior that requires many layers of peeling before the aromatic and tender insides are revealed. Once the bamboo shoots are cut into the desired shape, they are soaked in water for 3 days with a fresh change of water everyday. This is supposed to remove all the bitterness and also make the bamboo shoots easier to digest. Different communities have different methods of preparing the bamboo shoots for cooking. If you live in Karnataka, bamboo shoots are hard to come by as the Government has made the felling of bamboo trees illegal in the forests, where they thrive. One has to rely on the shoots grown in the backyard or private land (if one is lucky) or on the bamboo shoots given by friends and family who have the fortune of accessing them easily and legally. I came across these two lovely girls selling bamboo shoots on the road in Goa, where our Muslim cab driver stopped by, to purchase them. Later on, he told me that his mother makes a delicious curry with bamboo shoots that is a speciality of that region. My mother makes three variations with tender young bamboo shoots. Huli- a preparation with dal, Palya- a dry preparation made with coconut oil and enjoyed with hot rice and this curry. Coriander seeds and dry red chilies are the prime spices used to grind this curry. These spices enhance the taste of the curry and at the same time ensure that the delicate fragrance of the bamboo shoots is not submerged. A plate of hot rice with this aromatic bamboo shoot curry prepared by my mother takes me back to another era and to a time when life was blissful and magical, a time that you call “childhood”! My mother’s bamboo shoot curry is very popular in our family and with our friends. And now you can make it too. And if you don’t have access to bamboo shoots, then don’t fret! Substitute it with any other vegetable of your choice and you will be good to go! And I would like to take your leave, with a shot of my brother and me, two happy souls after eating the bamboo shoot curry, cooked by my mother.

What is the recipe for bamboo shoot curry?

Bamboo Shoot Curry Recipe.1 Ingredients: 3 to 4 cups bamboo shoots, prepared and sliced.1 tsp coconut oil.3 tbsp coriander seeds.4 to 5 dry red chilies (use less if your 2 For seasoning: 3 Method:

What are the different types of bamboo Curry?

My siblings and I would literally jump with joy, when amma announced that there was “kalale” for dinner. Bamboo shoot curry known as “kalale” in our native language was always the highlight of the monsoon season. Last month, when I was visiting my parents, I put up a video of my mother chopping tender young bamboo shoots on facebook and instagram, after which there were many requests for this recipe. So, ladies and gentleman, boys and girls, I present to you my mother’s bamboo shoot curry recipe. Before we proceed to the making and eating of this exotic curry, the arduous task of preparing the bamboo shoots for cooking presents itself, as a hurdle or something mundae or a joyous task, depending on how one looks at it. Bamboo shoots have a tough exterior that requires many layers of peeling before the aromatic and tender insides are revealed. Once the bamboo shoots are cut into the desired shape, they are soaked in water for 3 days with a fresh change of water everyday. This is supposed to remove all the bitterness and also make the bamboo shoots easier to digest. Different communities have different methods of preparing the bamboo shoots for cooking. If you live in Karnataka, bamboo shoots are hard to come by as the Government has made the felling of bamboo trees illegal in the forests, where they thrive. One has to rely on the shoots grown in the backyard or private land (if one is lucky) or on the bamboo shoots given by friends and family who have the fortune of accessing them easily and legally. I came across these two lovely girls selling bamboo shoots on the road in Goa, where our Muslim cab driver stopped by, to purchase them. Later on, he told me that his mother makes a delicious curry with bamboo shoots that is a speciality of that region. My mother makes three variations with tender young bamboo shoots. Huli- a preparation with dal, Palya- a dry preparation made with coconut oil and enjoyed with hot rice and this curry. Coriander seeds and dry red chilies are the prime spices used to grind this curry. These spices enhance the taste of the curry and at the same time ensure that the delicate fragrance of the bamboo shoots is not submerged. A plate of hot rice with this aromatic bamboo shoot curry prepared by my mother takes me back to another era and to a time when life was blissful and magical, a time that you call “childhood”! My mother’s bamboo shoot curry is very popular in our family and with our friends. And now you can make it too. And if you don’t have access to bamboo shoots, then don’t fret! Substitute it with any other vegetable of your choice and you will be good to go! And I would like to take your leave, with a shot of my brother and me, two happy souls after eating the bamboo shoot curry, cooked by my mother.

Which Curry is not available in other parts of India?

Bamboo Shoot Curry – Coorg Style Baimbale Kari » » Published: Aug 30, 2018 Modified: Aug 25, 2020 By This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details Sharing is caring! Those of you who are following the recent posts on this blog would have seen the references to the Facebook Food Bloggers Group of which I am a member, viz which has got us cooking from the varied cuisines of the States of India. Working our way alphabetically, we have reached Karnataka, the beautiful State which is now my home. Bamboo shoot curry Coorg style My partner for the month is Priya Iyer. Priya and I had a lengthy discussion on what ingredients to pick. Both of us wanted to cook with something special or unique to Karnataka. Priya suggested I used Bamboo Shoots and coconut as the two ‘secret’ ingredients which the members of the group would have to guess, once I posted the image of the dish on our group.

1. The bamboo shoot curry was the result of this discussion.
2. Priya blogs at Please visit her blog to see the well written recipes as well as her interesting notes on the exotic places she has travelled to.
3. I suggested two ingredients for Priya, urad dhal and ginger so that she would have the options to select the main ingredients for the recipe.

Have a look at this that she has prepared! It looks so delicious and easy to make too! Preparing the Bamboo Shoot Curry (also known as Kalale, Kanile or Baimbale Kari) needs some patience, though it is not difficult. The actual curry is easy to make, while the preparation of the shoots for cooking can be a stumbling block if you have not used them as an ingredient before. Fresh Bamboo Shoots at Jayanagar Market, Bangalore The fresh bamboo shoots have a tough husk which can be peeled off without difficulty, and the bamboo sliced as required. I was lucky to find an online store, which delivered the bamboo to my residence, already peeled and sliced into thick rounds.

I then soaked for 72 hours as explained in the instructions below. Most recipes suggest that 48 hours of soaking should do, but after some research I decided to soak the shoots for an extra day before I sliced them into thin matchsticks and boiled them with turmeric. The online store was interesting, I was able to pick up quite a few items which I would normally have to scour the Mangalore Stores around for.

I plan to get Breadfruit from them and try a curry out of that too. My friends Kevin and Anirudh had dropped in the day the Bamboo Shoot Curry was made, and as Kevin is from Mangalore and a devoted foodie as well as being no stranger to the kitchen, I requested him to taste it. Bamboo shoot curry from fresh bamboo shoots Coming to the food of Coorg, the cuisine is based on locally available ingredients and though new vegetable types have crept in, the popular traditional food comprises rice based dishes such as otti, nooputtu, kadumbuttu, and plain rice accompanied by rich curries made of pork, mutton or chicken and a variety of vegetable based curries such as bamboo shoot curry and those made using jackfruit, mushrooms, colocasia leaves, breadfruit and banana, depending on seasonal availability. Sujata Shukla 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

250 gms Bamboo Shoots Sliced into juliennes water For soaking – as per instructions below ½ teaspoon turmeric powder water For boiling – as per instructions below

1 teaspoon Cumin seeds 2 teaspoons Coriander seeds ½ cup fresh Coconut grated/ or grated desiccated coconut ¼ cup water or as required for grinding into paste

2 teaspoons rice Boiled rice/ Idli rice/ Red rice

2 tablespoons coconut oil ¼ teaspoon Mustard seeds 3-4 cloves garlic sliced 1 cup minced Onion about 75 gms or 1 large onion 1 dry red chilli 4-5 curry leaves Cooked Bamboo Coconut Paste as per instructions 1 teaspoon salt or as per taste 1 cup Tamarind water This is optional. (as per instructions if used) ½ cup water if required Rice Powder as per instructions Fresh coriander leaves for garnish

1 marble sized Tamarind pulp or about 50 gms of tamarind ½ cup water

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 julienes (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.

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.

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.

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.

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 chili 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. Tamarind extract is optional and you may leave it out if you wish. 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.

Tried this recipe? how it was! Sharing is caring!

What is baimbale Kari?

Bamboo Shoot Curry – Coorg Style Baimbale Kari » » Published: Aug 30, 2018 Modified: Aug 25, 2020 By This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details Sharing is caring! Those of you who are following the recent posts on this blog would have seen the references to the Facebook Food Bloggers Group of which I am a member, viz which has got us cooking from the varied cuisines of the States of India. Working our way alphabetically, we have reached Karnataka, the beautiful State which is now my home. Bamboo shoot curry Coorg style My partner for the month is Priya Iyer. Priya and I had a lengthy discussion on what ingredients to pick. Both of us wanted to cook with something special or unique to Karnataka. Priya suggested I used Bamboo Shoots and coconut as the two ‘secret’ ingredients which the members of the group would have to guess, once I posted the image of the dish on our group.

• The bamboo shoot curry was the result of this discussion.
• Priya blogs at Please visit her blog to see the well written recipes as well as her interesting notes on the exotic places she has travelled to.
• I suggested two ingredients for Priya, urad dhal and ginger so that she would have the options to select the main ingredients for the recipe.

Have a look at this that she has prepared! It looks so delicious and easy to make too! Preparing the Bamboo Shoot Curry (also known as Kalale, Kanile or Baimbale Kari) needs some patience, though it is not difficult. The actual curry is easy to make, while the preparation of the shoots for cooking can be a stumbling block if you have not used them as an ingredient before. Fresh Bamboo Shoots at Jayanagar Market, Bangalore The fresh bamboo shoots have a tough husk which can be peeled off without difficulty, and the bamboo sliced as required. I was lucky to find an online store, which delivered the bamboo to my residence, already peeled and sliced into thick rounds.

I then soaked for 72 hours as explained in the instructions below. Most recipes suggest that 48 hours of soaking should do, but after some research I decided to soak the shoots for an extra day before I sliced them into thin matchsticks and boiled them with turmeric. The online store was interesting, I was able to pick up quite a few items which I would normally have to scour the Mangalore Stores around for.

I plan to get Breadfruit from them and try a curry out of that too. My friends Kevin and Anirudh had dropped in the day the Bamboo Shoot Curry was made, and as Kevin is from Mangalore and a devoted foodie as well as being no stranger to the kitchen, I requested him to taste it. Bamboo shoot curry from fresh bamboo shoots Coming to the food of Coorg, the cuisine is based on locally available ingredients and though new vegetable types have crept in, the popular traditional food comprises rice based dishes such as otti, nooputtu, kadumbuttu, and plain rice accompanied by rich curries made of pork, mutton or chicken and a variety of vegetable based curries such as bamboo shoot curry and those made using jackfruit, mushrooms, colocasia leaves, breadfruit and banana, depending on seasonal availability. Sujata Shukla 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

250 gms Bamboo Shoots Sliced into juliennes water For soaking – as per instructions below ½ teaspoon turmeric powder water For boiling – as per instructions below

1 teaspoon Cumin seeds 2 teaspoons Coriander seeds ½ cup fresh Coconut grated/ or grated desiccated coconut ¼ cup water or as required for grinding into paste

2 teaspoons rice Boiled rice/ Idli rice/ Red rice

2 tablespoons coconut oil ¼ teaspoon Mustard seeds 3-4 cloves garlic sliced 1 cup minced Onion about 75 gms or 1 large onion 1 dry red chilli 4-5 curry leaves Cooked Bamboo Coconut Paste as per instructions 1 teaspoon salt or as per taste 1 cup Tamarind water This is optional. (as per instructions if used) ½ cup water if required Rice Powder as per instructions Fresh coriander leaves for garnish

1 marble sized Tamarind pulp or about 50 gms of tamarind ½ cup water

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 julienes (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.

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.

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.

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.

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 chili 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. Tamarind extract is optional and you may leave it out if you wish. 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.

Tried this recipe? how it was! Sharing is caring!

Indira Usman