Bamboo shoot – Green gram Curry/ Kanile – hesaru kaalu sambar

Bamboo shoots taste very good in curries because of their crunchy texture. Here is a recipe for Kanile – hesaru kalu curry, where hesaru kalu can be replaced by ½ cup of hyacinth beans or avarekai. This is an exotic side dish prepared and enjoyed with rice. Curry tastes great if prepared with fresh bamboo shoots.

Fresh (or pickled) tender bamboo shoots – 1-2, I prefer fresh
Green gram (Hesaru kaalu) – ¼ cup, soaked in water overnight
Dry red chillis – 2-3 (Or as per taste)
Coriander seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Grated fresh Coconut – ½ cup
Asafotida (hing) – ¼ tsp
Tamarind paste (juice) – ½ tsp
Jaggery – 1 tsp
Salt - to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 strand

  • Wash & soak green gram in water for 6-8 hours or overnight.  Drain the soaked water, wash clean and cook soft in a pressure cooker with added salt and water. It will be done in 1-2 whistles.
  •  Keep the processed/ cooked bamboo shoots (kanile) ready. Look for the post on ‘processingof fresh bamboo shoots’ here.
  • Heat a pan. Fry coriander seeds, fenugreek seeds, dry red chillis & asafoetida in few drops of oil until you get a nice aroma.
  • Grind these fried spices with grated coconut to smooth paste. Keep aside.
  • Now mix cooked bamboo shoot pieces & green gram in a vessel. Add salt, tamarind, jaggery and water as needed. Bring this to boil. Add the ground masala, water to adjust the consistency of the gravy and boil well.
  • Now prepare a seasoning of mustards & curry leaves in oil and add to the curry. Enjoy it with rice.