Bamboo Shoot Recipe – Authentic Keerle Curry with Coconut & Spice

Last Updated on 4 months by Neha Deshmukh

Bamboo Shoot Recipe – Authentic Keerle Curry with Coconut & Spice

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Keerle Curry, a traditional bamboo shoot curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the comforting warmth of home-cooked food. It might seem a little unusual if you’ve never tried bamboo shoots before, but trust me, this curry is a flavour explosion you won’t forget!

Why You’ll Love This Recipe

This Keerle Curry isn’t just delicious; it’s a celebration of unique flavours and textures. The bamboo shoots offer a slightly crunchy, subtly sweet base, perfectly complemented by a rich, spicy, and tangy gravy. It’s a wonderfully satisfying dish that’s perfect with warm chapatis or rice. Plus, it’s a fantastic way to explore a lesser-known ingredient in Indian cuisine!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 2 cups Finely Chopped Keerle (Tender Bamboo Shoots)
• 1 tablespoon Coriander Seeds
• ?? cup Fresh Scrapped Coconut (approximately 100-150g)
• 1 tablespoon Split Black Gram (Urad Dal)
• ?? teaspoon Split Black Gram (Urad Dal) (for tempering – about 1/2 tsp)
• 4-5 Dry Red Chillies
• 1 teaspoon Tamarind Pulp
• ?? teaspoon Crushed Jaggery (about 1-2 tsp, adjust to taste)
• 3 teaspoons Oil
• ?? teaspoon Mustard Seeds (about 1/2 tsp)
• ?? teaspoon Cumin Seeds (about 1/2 tsp)
• ?? teaspoon Turmeric Powder (about 1/2 tsp)
• 2 pinch Asafoetida
• 8-10 Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk about some of these ingredients!

• Keerle/Bamboo Shoots: These are the star of the show! Look for tender bamboo shoots, as they have the best flavour and texture. Preparation is key (more on that in the instructions!). Different regions in India have slightly different ways of preparing bamboo shoots – some prefer boiling them with alkaline ingredients to remove bitterness.
• Fresh Scrapped Coconut: Seriously, don’t skip this! Fresh coconut adds a beautiful sweetness and aroma that really elevates the curry. If you absolutely can’t find fresh, unsweetened desiccated coconut is a okay substitute, but it won’t be quite the same.
• Spice Blend: The combination of coriander seeds, red chillies, and coconut creates a wonderfully fragrant and flavourful spice powder. Roasting the spices is crucial – it unlocks their aromas and adds depth to the curry.
• Asafoetida (Hing): This might smell a little funky on its own, but it adds a unique umami flavour to Indian dishes. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, the bamboo shoots. Peel and finely chop them. Now, this is important: soak the chopped bamboo shoots in water for 3 days, changing the water daily. This helps to remove any bitterness.
2. After soaking, drain the bamboo shoots and pressure cook them with fresh water for 2 whistles. Drain again and set aside. This ensures they’re tender and safe to eat.
3. While the bamboo shoots are cooking, let’s make the spice powder. In a pan, roast the split black gram, coriander seeds, red chillies, and coconut until fragrant. Be careful not to burn them! Let them cool completely, then grind to a fine powder.
4. Now for the tempering! Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and a little split black gram. Let them splutter and become aromatic.
5. Add the cooked bamboo shoots and turmeric powder to the pan. Mix well to coat everything in the spices.
6. Stir in the ground spice powder, tamarind pulp, crushed jaggery, salt, and the remaining coconut. Cook for 3-4 minutes, allowing the flavours to meld together beautifully. The sauce should thicken slightly.
7. And that’s it! Your Keerle Curry is ready.

Expert Tips

• Don’t rush the soaking and pressure cooking of the bamboo shoots. It’s essential for removing toxins and ensuring a pleasant texture.
• Adjust the amount of red chillies to your spice preference.
• Taste and adjust the salt and jaggery as needed. The balance between sweet, sour, and spicy is key!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder curry, reduce the number of red chillies. For a spicier kick, add a few more!
• Regional Variations – North Eastern Indian Cuisine: In some North Eastern states, bamboo shoot curries are made with fermented bamboo shoots, which have a distinct flavour. You can experiment with this if you can find them.
• Festival Adaptations – Bihu/Onam: This curry is often made during festivals like Bihu in Assam and Onam in Kerala, showcasing the regional importance of bamboo shoots.

Serving Suggestions

Serve this Keerle Curry hot with warm chapatis, rotis, or steamed rice. A side of simple dal and a fresh salad would complete the meal perfectly. My family loves it with a dollop of yogurt to cool things down!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What are Keerle/Bamboo Shoots and where can I find them?

A: Keerle are tender bamboo shoots, a popular ingredient in North Eastern and some Southern Indian cuisines. You might find them at Asian grocery stores or specialty vegetable markets.

Q: How do I safely prepare bamboo shoots to remove toxins?

A: Soaking the chopped bamboo shoots in water for 3 days, changing the water daily, and then pressure cooking them thoroughly is crucial for removing toxins.

Q: Can I use pre-cooked bamboo shoots?

A: While you can use pre-cooked bamboo shoots, the flavour and texture won’t be quite the same. I highly recommend preparing them from scratch for the best results.

Q: What is the best way to grind the spice powder for this curry?

A: A spice grinder or a powerful blender works best. Grind the roasted spices until they reach a fine, even powder.

Q: Can I adjust the sweetness level with the jaggery?

A: Absolutely! Start with a small amount of jaggery and add more to taste.

Q: What is asafoetida (hing) and why is it used in Indian cooking?

A: Asafoetida is a resin with a pungent smell that adds a unique umami flavour to Indian dishes. It’s often used as a digestive aid and flavour enhancer.

Q: Can this curry be made ahead of time?

A: Yes, you can make the curry a day ahead. The flavours will actually develop even more overnight! Just reheat gently before serving.

Enjoy making this delicious and authentic Keerle Curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!