Bamboo Shoot ( Biamble ) Curry, Mushroom ( Koomu ) Curry & Errachi Barthadu ( Mutton Fry ) - Coorg Cuisine

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

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

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.

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 )

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

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.

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

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 / noolputtu.