Coorgi Bamboo Pickle
Veg
Vegan
Bamboo shoot pickle — tender young bamboo shoots boiled, dried, and preserved in mustard oil with dried red chilli, fenugreek seeds, and salt. The pickled bamboo has a sour, funky, intensely savoury flavour and a firm, slightly chewy texture. Made in large quantities at the start of monsoon season and eaten through the year alongside the rice plate.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 200 grams | fresh bamboo shoots |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 2 tablespoons | vinegar |
| 1 cup | water |
Instructions
- 1 Peel and slice the fresh bamboo shoots into thin pieces.
- 2 Boil the bamboo slices in water for about 10 minutes to remove bitterness. Drain and set aside.
- 3 Heat vegetable oil in a pan over medium heat.
- 4 Add mustard seeds and fenugreek seeds to the hot oil and let them splutter.
- 5 Add the boiled bamboo slices to the pan and stir well.
- 6 Sprinkle turmeric powder, red chili powder, and salt over the bamboo slices.
- 7 Mix everything thoroughly and cook for another 5 minutes.
- 8 Add vinegar and stir well to combine.
- 9 Remove from heat and let the pickle cool down completely before storing in an airtight container.
Tips
Ensure the bamboo shoots are boiled well to remove any bitterness before proceeding with the recipe.