Ingredients with Measurements:
- 1 cup ohaw (bamboo shoots), sliced
- 1 cup freshly grated coconut
- 10-12 curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp oil
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
a. Heat oil in a pan and add mustard seeds.
b. Once the seeds start to splutter, add cumin seeds and curry leaves.
c. Add sliced ohaw and sauté for 2-3 minutes.
d. Add turmeric powder, red chili powder, and salt to taste. Mix well.
e. Add freshly grated coconut and mix well.
f. Cover the pan and cook for 5-7 minutes on low heat.
g. Stir occasionally and cook until the ohaw is tender.
h. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Low heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Protein: 2g
Substitutions for ingredients:
- Ohaw can be substituted with canned bamboo shoots.
- Freshly grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped onions and garlic for a more flavorful dish.
- Add chopped tomatoes for a tangy twist.
Tips and tricks:
- If using canned bamboo shoots, rinse them well before using.
- Use fresh curry leaves for the best flavor.
- Adjust the spice level according to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice and dal.
Suggested side dishes:
- Cucumber raita
- Papad
Troubleshooting advice:
- If the ohaw is too tough, cook for a few more minutes until tender.
Food safety advice:
- Make sure to rinse the ohaw well before using.
Food history:
- Ohaw is a popular ingredient in Indian cuisine, especially in the southern states.
Flavor profiles:
- The dish has a mild coconut flavor with a hint of spice from the curry leaves and red chili powder.
Serving suggestions:
- Serve as a side dish with steamed rice or as a main dish with roti.
Related Categories
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Region: Sri Lankan