Bamboo thoran

Trust the Saraswath Brahmins to come up with curries of items you hardly think of. Like bamboo shoot!

When we had lunch at my in-laws place, my mother-in-law, served us this 'special' dish and I was hooked.

Bamboo shoot is used extensively in Chinese cooking, but thinking of making a South Indian dish with it was not even in my wildest dream.

Bamboo shoot is eaten during the month of 'karkidakam' as it is supposed to strengthen the back bone / spine.

Bamboo shoot - 1

Coconut - 1 large cup

To be ground with coconut :

Option 1:

Dry Red chilli - 4

Jeera - 1/2 tsp

Garlic - 2 pods

Curry leaf - 1 sprig

Small Onion / scallion - 4

Option 2 :

Green chilli - 4

Jeera - 1 tsp

Peel the outer skin of the bamboo and chop the inside flesh into small cubes.

Boil it in ample water with salt and turmeric powder.

When it is becomes mashable when pressed, drain away the rest of the water.

Squeeze out water from the bamboo shoot and transfer into another vessel.

Grind the coconut with either option 1 ingredients or option 2.

Heat oil. Splutter mustard, red chilli and curry leaf.

Add in the ground coconut and fry till it turns golden brown.

Add in the bamboo shoot and sauté for 5 minutes on a medium flame, stirring frequently.

Serve with rice and curry of your choice.