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

Main Dish
4 servings
2 hours
1 min
Very Easy


Number of serving: 4
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


  • Make a smooth paste of above ingredients
    Soak the bamboo shoot juliennes in lukewarm water for an hour, washing and changing the water frequently - preferably about seven times.
    Bring 500 ml water to boil and add the turmeric powder and juliennes of bamboo shoots and boil for 10 minutes. Strain and keep aside.
    Heat oil in a kadai. Add mustard seeds and let them crackle. Add the garlic and onion and saute till they turn golden brown. Add the curry leaves and red chillies and toss for two minutes. Mix in the coconut paste.
  • Add bamboo shoots to the masala, and sprinkle a little water and salt to taste.

    Allow to cook for five to seven minutes, sprinkling a little water now and then if required, to prevent the masala from sticking. Once the masalas and the bamboo shoots are cooked, add the roasted, powdered rice flour powder. Serve hot with rice.
  • Koomu Curry:
    Heat oil in a pan. Saute the onion till it turns light brown.
    Add the curry leaves and the green chillies and cook for one or two minutes.
    Add the mushrooms to the onion and stir in the ground masala paste.
    Cook for five minutes. Mix in the tomatoes and cook for another five minutes on a low heat.
  • Add the coconut paste, salt to taste and lemon juice. Mix well. Garnish with chopped coriander leaves ( optional ) and serve hot.
  • Errachi Barthadu
    Authentic Coorg Mutton Masala
    This may not be available easily, so the best alternative is to use a combination of 10 red chillies, 1 tablespoon coriander seeds,1 cup finely grated coconut, 4 cloves, 4 cardamom and 4 cinnamon.
    Dry roast the ingredients till the masala mixture turns dark brown.
    Powder the masala, and store in an airtight jar, and use as required.
  • Heat oil in a pan. Add crushed ginger and garlic, onion and saute till it turns golden brown in color.
    Add mutton cubes and stir - fry the mutton for 8 - 10 minutes.
  • Add remaining ingredients to the mutton and cook for 10 minutes, tossing well.
    Pour 400 ml of water, cover the dish and simmer, for about 30 minutes, till the mutton is cooked.
    Then remove the lid and allow some of the liquid - if any - to evaporate, so that the mutton reaches a semi dry consistency.
    Serve hot with rice / nool puttu.


Bamboo Shoot Curry, Mushroom Curry & Errachi Barthadu - Coorg Cuisine, photo 1
Bamboo Shoot Curry, Mushroom Curry & Errachi Barthadu - Coorg Cuisine, photo 2


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