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A creamy and flavorful South Indian curry made with tender bamboo shoots simmered in a spiced coconut milk gravy. This unique dish, popular in Kerala and Karnataka, pairs perfectly with steamed rice or appam.
For 4 servings
Prepare the Bamboo Shoots: Drain the canned bamboo shoots and rinse them thoroughly under cold running water to remove any briney taste. If the pieces are large, chop them into bite-sized pieces. Set aside.
Start the Curry Base: Heat coconut oil in a kadai or medium pot over medium heat. Add the mustard seeds and wait for them to splutter, about 30 seconds. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the ginger-garlic paste and slit green chilies, and sauté for 1-2 minutes until the raw aroma disappears.
Add Spices and Bamboo Shoots: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for about 1 minute until fragrant, ensuring they don't burn. Add the prepared bamboo shoots and salt, mixing well to coat everything in the spices.
Simmer the Curry: Pour in the thin coconut milk and stir to combine. Bring the mixture to a gentle simmer. Cover the pot and cook on low-medium heat for 10-12 minutes, allowing the bamboo shoots to absorb the flavors.
Finish and Serve: Reduce the heat to its lowest setting. Gently stir in the thick coconut milk and garam masala. Heat through for 2-3 minutes, but do not let it boil, as this can cause the coconut milk to curdle. Turn off the heat, stir in the fresh lemon juice, and serve hot.
A creamy and flavorful South Indian curry made with tender bamboo shoots simmered in a spiced coconut milk gravy. This unique dish, popular in Kerala and Karnataka, pairs perfectly with steamed rice or appam.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 283 calories per serving with 4.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Include diced potatoes, carrots, or green beans along with the bamboo shoots. Add them after sautéing the onions and cook until slightly tender before adding the spices.
For a non-vegetarian version, add cooked shrimp or chicken pieces during the last 5-7 minutes of simmering. For a vegetarian protein boost, add a can of drained chickpeas.
For a more authentic flavor, create a ground paste of 1/2 cup grated fresh coconut, 1/2 tsp cumin seeds, and 2-3 shallots with a little water. Add this paste instead of the thick coconut milk and simmer for 5 minutes.
Bamboo shoots are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and can help in maintaining a healthy weight by promoting a feeling of fullness.
This vegetable is packed with essential minerals like potassium, which is important for blood pressure regulation, and manganese, a key component of antioxidant enzymes.
Bamboo shoots are very low in fat and cholesterol. While the coconut milk adds fat, choosing light coconut milk can make this a more heart-friendly option. The potassium content also supports cardiovascular health.
One serving of this Bamboo Shoot Curry contains approximately 250-300 calories. This is an estimate and can vary based on the exact ingredients used, especially the fat content of the coconut milk.
Yes, it can be a healthy dish. Bamboo shoots are low in calories and high in fiber, potassium, and manganese. The use of coconut milk adds healthy fats, but it is also high in saturated fat, so it should be consumed in moderation as part of a balanced diet.
Absolutely! If using fresh bamboo shoots, you must prepare them properly. Peel the tough outer layers, chop the tender inner part, and boil it in water for at least 20-30 minutes, or until tender, before adding it to the curry. This process removes any bitterness.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. To prevent this, always add the thick coconut milk at the end of the cooking process over very low heat and only warm it through gently without bringing it to a rolling boil.
This curry pairs beautifully with steamed rice (like Basmati or Kerala Matta rice), appam (South Indian rice pancakes), idiyappam (string hoppers), or simple rotis.
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