Coorg - Tender Bamboo Pickles PDF Print E-mail

Malnad karnataka food recipe cuisine

What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton.

Tender Bamboo Pickles - Coorg style recipe:

Ingredients required:
1. Tender Bamboo pieces – 1 cup
2. Ginger – 1 inch piece
3. Fenugreek seeds – ¼ teaspoon
4. Salt – ½ cup
5. Red chillies - 8
6. Vinegar – 1 tablespoon
7. Mustard seeds – ¼ teaspoon
8. Curry leaves – 6
9. Garlic – 2 cloves
10. Oil to fry

Method of cooking:

Chop tender bamboo into tiny pieces. Keep in water for a day. Change the water the next day. Keep in a warm place for 3 days so that it turns sour. Squeeze all the water out. Fry well in oil. Grind the ginger, salt, red chillies, mustard and fenugreek seeds in vinegar to a fine paste. Season mustard seeds, garlic and curry leaves in a little oil and add the masala paste to it. Stir for a while. Remove and let it cool. After it cools add tender bamboo pieces, mix well and store in an airtight jar.

 
 

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