Bamboo Shoot Curry

I hail from the ‘Scotland of India’, Coorg. Coorg is a hill station known for its beautiful people, the coffee estates and the delicious food. Today let me share with you a delicacy from Coorg, the Bamboo Shoot Curry. It can be served for breakfast/dinner with Akki Vottis (Rice rotis) or with rice at lunch/dinner and makes for a great meal.

Bamboo Shoot Curry

Bamboo Shoot Curry

For the Bamboo Shoot curry you will need the following:
3 cups of Bamboo Shoots chopped/grated
3 green chilies, sliced lengthwise
6 cloves of garlic, peeled and pounded
1 onion (big) sliced
3 tbsp oil
½ tsp. mustard seeds
1 1/2 tsps. red chili powder
½ tsp. pepper powder
2 tsp. coriander powder
½ tsp. cumin powder
3/4 cup grated coconut
Salt to taste


If one is using fresh Bamboo Shoots, then it has to be cured before being cooked. Clean the bamboo shoots and cut the tender part and discard the rest as shown.

Bamboo Shoots

Bamboo Shoots

Tender Bamboo Shoot discs

Tender Bamboo Shoot discs to be grated


Keep the chopped shoots immersed in water for 24 hours. Remove, wash and change the water and keep for another 24 hours. Now the bamboo shoots are ready to cook and have to be cooked in the same water.

Today, in most parts of the world we get tinned Bamboo shoots preserved in brine. This can be used directly without the curing process mentioned earlier.


Now boil the Bamboo shoots. Add 1/2 tsp. turmeric and 1 tsp salt and cook till tender.
Heat a pan/degchi. Add oil. When heated add mustard seeds, onion, garlic, curry leaves and slit green chillies. Fry till it turns transparent. Add the cooked Bamboo Shoots. Put in the ground masala. Pour ½ a cup of water and cook for 5 minutes till the spices are well blended into the curry.
Serve hot with Akki (Rice) votti (Roti). It can also be served with hot plain white rice.

In the next post, let’s learn to make Akki Vottis.




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