Bamboo shoots (also known as bamboo sprouts, kalale) are common ingredients in many Asian dishes. They are highly nutritious and contain good amount of fiber, copper, vitamin B6 and E.
People of Malenadu cook it at least once a year during rainy season. My mother used to cook sambar, majjige huli and palya.
Very recently, when I went trekking to a hill called Savandurga with my cousins, we were all surprised to see fresh bamboo shoots being sold. All of us bought a few shoots each and cooked and enjoyed the dishes.
Sharing the Bamboo shoots sambar recipe here. Please make sure to soak the Bamboo shoots in water for 3 days to remove toxins (if any). Also change the water once in 24 hours.
Ingredients
Bamboo shots - 2 pieces of around 1 feet each
Toor dal - 1/4 cup
Toor dal - 1/4 cup
For masala
Coriander seeds - 3 spoons
Bengal gram dal - 1 spoon
Urad dal - 1 spoon
Cumin seeds - 1/2 spoon
Fenugreek seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Red chillies - 10 to 12 (half of it should be byadagi or any other not so spicy ones) and another half should be guntur or other spicy ones)
Asafetida - 1 pinch
Tried curry leaves - 5 to 6
Oil - 1 spoon
Grated coconut - 8 to 10 spoons
Tamarind - 1/2 small lemon sized
salt to taste
Jaggery to taste (optional)
Wash and remove the skin of bamboo shoots. Remove the skin until you can see white portion as seen in the below photos. Cut it into round slices. Soak them in water for 3 days. Ensure to change the water every 24 hours.
On the day of cooking, wash them and transfer to a pressure cooker and cook them along with toor dal and water for about 4 whistles..
Heat a kadai and roast all the masala ingredients (except coconut and tamarind) along with oil. Allow it to cool down. Grind this along with grated coconut. Add this masala to cooked toor dal and bamboo shoots, add tamarind juice, salt and optionally 1/2 lemon sized jaggery and boil for about 5 minutes.
Tasty bamboo shoots sambar is ready to serve.
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