Wayanad Bamboo Shoot Curry
A rustic forest curry of tender bamboo shoots cooked with coconut and wild spices, a traditional preparation among Wayanad's Adivasi communities.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 130 kcal
Equipment
- •Clay pot
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 8 g
- carbs
- 12 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 130 kcal
Instructions
- 1
Boil sliced bamboo shoots in water twice. Throw away the water each time to remove natural bitterness.
- 2
Grind coconut with cumin seeds and two dried red chillies into a rough paste.
- 3
Heat coconut oil in a clay pot. Fry shallots and garlic until golden.
- 4
Add the remaining dried red chillies and curry leaves.
- 5
Add boiled bamboo shoots, turmeric and salt. Stir well.
- 6
Pour in a little water. Simmer for 10 minutes.
- 7
Stir in the ground coconut paste. Simmer until the curry thickens slightly.
- 8
Let the curry rest for a few minutes before serving.
Chef's tips
Always double-boil bamboo shoots and discard the water, as raw shoots can be bitter and mildly toxic. Fresh shoots picked in the monsoon season give the best texture.
Ingredient substitutions
- fresh bamboo shoots → pre-cooked packaged bamboo shoots
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the double-boil step, leaving a bitter aftertaste.
Serving suggestions
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