Authentic Kodava Bamboo Shoot Curry with Akki Roti
Experience the earthy flavors of Coorg with this traditional bamboo shoot curry infused with aromatic spices. Pair it with soft, handmade rice rotis for a rustic and comforting meal.
80min
Total Time
4
Servings
Coorgi
Cuisine
Recipe
1
Boil the sliced bamboo shoots in fresh water for about 20 minutes, drain and rinse well to remove bitterness.
2
Dry roast the dried red chillies, coriander seeds, cumin seeds, and black peppercorns until fragrant.
3
Grind the roasted spices along with grated coconut, onion, garlic, and tamarind pulp into a smooth paste using little water.
4
Heat coconut oil in a heavy-bottomed pan and sputter mustard seeds and curry leaves.
5
Add the cooked bamboo shoots and sauté for a few minutes.
6
Pour in the ground coconut masala paste and add salt along with sufficient water to adjust the gravy consistency.
7
Simmer the curry on medium heat for 15 minutes until the flavors meld and oil separates slightly.
8
For the Akki Roti, knead the rice flour with warm water and salt to form a soft, pliable dough.
9
Divide the dough into portions, flatten them on a greased plastic sheet or banana leaf into thin rounds.
10
Cook the rotis on a hot tawa on both sides until spots appear, smear with a little ghee, and serve hot with the bamboo shoot curry.
Ingredients
2 cups tender bamboo shoots, sliced and soaked
1 cup grated coconut
6-8 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1 small onion, chopped
5-6 garlic cloves
1 lemon-sized ball of tamarind pulp
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste
2 cups rice flour for Akki Roti
Warm water as needed
1 tsp ghee
*This AI-generated recipe may contain inaccuracies.