Bamboo shoot – Green gram Curry/ Kanile – hesaru kaalu sambar

Bamboo shoots taste very good in curries because of their crunchy texture. Here is a recipe for Kanile – hesaru kalu curry, where hesaru kalu can be replaced by ½ cup of hyacinth beans or avarekai. This is an exotic side dish prepared and enjoyed with rice. Curry tastes great if prepared with fresh bamboo shoots.

Ingredients:

Fresh (or pickled) tender bamboo shoots – 1-2, I prefer fresh

Green gram (Hesaru kaalu) – ¼ cup, soaked in water overnight

Dry red chillis – 2-3 (Or as per taste)

Coriander seeds – 1 tsp

Fenugreek seeds – ¼ tsp

Grated fresh Coconut – ½ cup

Asafotida (hing) – ¼ tsp

Tamarind paste (juice) – ½ tsp

Jaggery – 1 tsp

Salt - to taste

Oil – 2 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 strand

Method:

• Wash & soak green gram in water for 6-8 hours or overnight.  Drain the soaked water, wash clean and cook soft in a pressure cooker with added salt and water. It will be done in 1-2 whistles.
•  Keep the processed/ cooked bamboo shoots (kanile) ready. Look for the post on ‘processingof fresh bamboo shoots’ here.
• Heat a pan. Fry coriander seeds, fenugreek seeds, dry red chillis & asafoetida in few drops of oil until you get a nice aroma.
• Grind these fried spices with grated coconut to smooth paste. Keep aside.
• Now mix cooked bamboo shoot pieces & green gram in a vessel. Add salt, tamarind, jaggery and water as needed. Bring this to boil. Add the ground masala, water to adjust the consistency of the gravy and boil well.
• Now prepare a seasoning of mustards & curry leaves in oil and add to the curry. Enjoy it with rice.