Kodagu

Baimbale curry

Name: Baimbale curry
Total time: 45 min
Yield: 4 servings
Cuisine: Kodava
Ingredients: 2 cups tender shoot sliced and boiled bamboo shoot; 2 medium chopped onion; 3 slit green chilli; 1 inch crushed ginger; 5 cloves crushed garlic; 1 tbsp dark roasted coriander powder (ground coriander); 1 1/2 tsp red chilli powder (indian red chili powder); 1 tsp crushed black pepper; 1/4 tsp turmeric (ground turmeric); 2 tsp kachampuli; 1/3 cup fresh grated coconut; 2 tbsp cooking oil (vegetable oil); a sprig curry leaves; Salt, to taste

Tender bamboo shoot in dark Kodava masala and kachampuli. Coorg's monsoon vegetable.

45 minTime

4 gProtein each

hotSpice

The monsoon shoot2 chapters · 1 min read

Make it your way

Grandma's wayFresh tender shoot, kachampuli and dark roasted masala.

The original

154kcalsame

4 gproteinsame

6 gfibresame

45minutessame

Baimbale curry as Kodava homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Bamboo shoot2 cups tender shoot, sliced and boiled

Onion2 medium, chopped

Green chilli3, slit

Ginger2.5 cm, crushed

Garlic5 cloves, crushed

Coriander powder (ground coriander)1 tbsp, dark roasted

Red chilli powder (indian red chili powder)1½ tsp

Black pepper1 tsp, crushed

Turmeric (ground turmeric)¼ tsp

Kachampuli2 tsp

Fresh grated coconut⅓ cup

Cooking oil (vegetable oil)2 tbsp

Curry leavesa sprig

Saltto taste

Method

5 steps

1Boil the sliced bamboo shoot in plenty of water for 15 minutes and drain; repeat once if very bitter.
2Dry roast coriander powder until dark brown, almost coffee coloured.
3Heat oil, fry onions, chillies, ginger, garlic and curry leaves until golden.
4Add the bamboo shoot, roasted masala, chilli powder, pepper, turmeric and salt with a splash of water. Cook covered 10 minutes.
5Stir in kachampuli and coconut and cook until dry.

Serve it like this

Serve in a small bowl beside akki otti or steamed rice and a Kodava curry.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kodagu

Baimbale curry

Tender bamboo shoot in dark Kodava masala and kachampuli. Coorg's monsoon vegetable.

45 minTime

4 gProtein each

hotSpice

The monsoon shoot2 chapters · 1 min read

Make it your way

Grandma's wayFresh tender shoot, kachampuli and dark roasted masala.

The original

154kcalsame

4 gproteinsame

6 gfibresame

45minutessame

Baimbale curry as Kodava homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Bamboo shoot2 cups tender shoot, sliced and boiled

Onion2 medium, chopped

Green chilli3, slit

Ginger2.5 cm, crushed

Garlic5 cloves, crushed

Coriander powder (ground coriander)1 tbsp, dark roasted

Red chilli powder (indian red chili powder)1½ tsp

Black pepper1 tsp, crushed

Turmeric (ground turmeric)¼ tsp

Kachampuli2 tsp

Fresh grated coconut⅓ cup

Cooking oil (vegetable oil)2 tbsp

Curry leavesa sprig

Saltto taste

Method

5 steps

1Boil the sliced bamboo shoot in plenty of water for 15 minutes and drain; repeat once if very bitter.
2Dry roast coriander powder until dark brown, almost coffee coloured.
3Heat oil, fry onions, chillies, ginger, garlic and curry leaves until golden.
4Add the bamboo shoot, roasted masala, chilli powder, pepper, turmeric and salt with a splash of water. Cook covered 10 minutes.
5Stir in kachampuli and coconut and cook until dry.

Serve it like this

Serve in a small bowl beside akki otti or steamed rice and a Kodava curry.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Baimbale curry

Make it your way

Ingredients

Method

Baimbale curry

Make it your way

Ingredients

Method

Make it a meal