Bamboo shoot curry, mushroom curry & errachi barthadu - coorg cuisine

Ingredients

• 2 tins canned bamboo shoots, julienned
• 1/2 teaspoon turmeric powder
• 500 ml water
• Coconut oil for cooking
• 1/4 teaspoon mustard seeds
• 2 flakes garlic, crushed
• 2 onions, sliced
• 2 spring curry leaves
• 10 red chillies
• Salt to taste
• 2 tablespoon parboiled rice, roasted till brown, and then powdered

For the masala:

• 1/2 coconut , grated
• 1 teaspoon cumin seeds, roasted
• 2 teaspoon coriander powder

Koomu Curry:

• 600 g button mushrooms ( cleaned, washed and cubed )
• 150 g oyster mushrooms
• Oil for cooking
• 1/2 cup sliced onion
• 2 spring curry leaves
• 12 green chillies, slit lengthwise
• 1 cup chopped tomatoes
• 1/2 coconut grated and ground to a paste
• Salt to taste
• Juice of 1 lemon
• 50 g coriander leaves, chopped ( optional )

For the masala:

• 2 tablespoon coriander seeds
• 1 tablespoon cumin ( jeera ) seeds
• 12 flakes garlic
• 1/4 teaspoon turmeric powder
• 1 teaspoon peppercorns
• 8 red chillies

Errachi Barthadu:

• 1 kg boneless mutton, cubed
• 100 ml coconut oil ( approximately )
• 25 g ginger, crushed
• 25 g garlic, crushed
• 300 g onion, finely sliced
• 2 springs fresh curry leaves
• Salt to taste
• 1/2 teaspoon turmeric powder
• 2 teaspoon Coorg mutton masala
• 400 ml water
• 1 teaspoon Coorg vinegar or diluted tamarind paste