Bamboo shoot pickle, a marvellous creation to spice up your day. Bamboo shoot pickle is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely are just mouth-watering. This amazing recipe is provided by akum raj jamir. Be it kids or adults, no one can get away from this delicious dish. The paste can be used in traditional curries such as ambila, pithou bhaja. Bamboo shoot based diets are rich source of dietary fibres and phytosterols and less cholesterol contents which make them one of the popular natural health foods. This pickle can be used as an appetizer, in a salad and as a side-dish. Bamboo shoots can be used in various asian cuisines, for making broths and stews.
Major Ingredients: Fermented Bamboo Shoot, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Mustard Seeds, Kalonji, Red Chilly Powder, Bird Eye chilli, Naga King Chilli, Vinegar, Mustard Oil, Salt
Other Use of Bamboo Shoots
In Assam, bamboo shoots are part of traditional Assamese cuisine. They are called khorisa and bah gaj in Assamese and "hen-up" in Karbi in Assam.
In Karnataka, India, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability) in Tulunadu and Malnad regions. It goes by the name kanile or 'kalale in the local language. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region.
In the Diyun region of Arunachal Pradesh, the Chakma people call them bashchuri. The fermented version is called medukkeye, and is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar. In Jharkhand, India, the bambo shoots used as vegetable. Young shoot and stored shoots known as Karil and Shandhna respectively.
In the western part of Odisha, India, they are known as Karadi and are used in traditional curries such as Ambila, pithou bhaja and pickle. In monsoon, it can be abundantly found in Bamboo forest of Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an air tight container. They are also dried in sun increasing their shelf life and these dried shoots are called Hendua. The dried shoots are used in curries of roasted fish, called Poda Macha.
In Nagaland (India), bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as bas tenga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine.
In Manipur (India), they are known as u-soi. They are also fermented and preserved after which they are known as soibum. They are used in a wide variety of dishes – among which are iromba, ooti and kangshu etc.
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