Kanile/bamboo shoot pickle:

As I mentioned earlier in my “How to Chop Bamboo shoot” Post, usually while chopping bamboo shoot for any curries, we use Bamboo shoot’s knots or its nodes in pickle making. Usually pickle requires some souring agent to give balanced taste. So, Bamboo shoot needs some souring agent to enhance the taste. That is the reason why we use either lemon, Houglum or raw mango as an accompaniment with it.

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Here I have used Raw mango with Kanile.


Bamboo shoot – nodes (follow this post)

Raw mangoes – 4

Salt – ½ cup to ¾ cup (according to the requirement)

Dried Red chillies – 20 -25

Mustard – ½ cup

Fenugreek seeds – 1 tsp

Hing – peanut size

Turmeric – 2 tsp


Oil – 1 tbl sp

Mustard – 1 tsp

Curry leaves – 2 springs


  • Cook Bamboo shoots nodes according to my earlier post “How to Chop Bamboo shoot”.
  • Drain the water, cool.
  • Chop mangoes and keep aside.
  • Dry roast salt until it becomes little sandy in texture, cool.
  • Take one kadai, heat oil, add mustard. When it splutters, add curry leaves and fry for 2 minutes.

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  • Add chopped mango and cooked Bamboo pieces to this and cook for 2 more minutes.
  • Switch off the gas, add salt and keep this for cooling.
  • Meanwhile, we can prepare pickle masala.
  • Dry roast methi, mustard and hing separately.

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  • Fry red chillies little by little by putting 1 tsp of oil.
  • Cool everything and make powder in a mixer jar.
  • Mix all the content together, if you have powdered the masala in batches.
  • Now you can see the water oozed out from the salted and seasoned mango and Kanile mix.

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  • If it has cooled properly, mix in masala powder and give a stir.
  • Fill this content in a clean glass jar and mix this content every day for 3 days.
  • After 3 days, you can store this in the fridge and within one week this pickle will be ready to consume.
  • Shelf life of this pickle is depending on the storage. If it is in the fridge, it holds good for months together. If it is outside, within one month it will start spoiling.
  • -Relish this pickle with curd rice.


Kanile Gashi /Bamboo Shoot and sprouted moong Gravy:

Kanile is nothing but Bamboo shoot. We coastal people, prepare some delicacies from this seasonal high fibre veggie, this curry is prepared by mixing with sprouted Green gram. which is very tasty and goes very well with Dosa or Rice. So, it is a seasonal treat for us.

We normally use fresh bamboo shoot and chop it in this manner. (please refer to the Post of How to chop Bamboo shoot)

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Ready Bamboo shoot – 1 cup (you can use frozen or tinned too)

Sprouted green gram /moong – 1 cup


Red chilli powder – 1teaspoon

Green chilli – 1

Turmeric – ½ tsp

For Masala:

Coriander – 2 tsp

Cumin- 1 tsp

Red chilli – 3

Garlic cloves – 2

Fresh grated Coconut – 1cup

Tamarind – ½ tsp


Coconut oil – 1tsp

Mustard – 1 tsp

Curry leaves – 1 spring

Red chilli -1


  • – Cook Sprouted moong and ready to cook bamboo shoots in sufficient water, by adding turmeric, red chilli powder, and slit green chilli.

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  • – Roast coriander, cumin, red chilli and garlic by putting little oil for masala.
  • – Grind this into smooth paste by adding coconut and tamarind and sufficient water.

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  • – Add this ground masala to cooked mixture and boil nicely.

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  • – Do the seasoning. Heat coconut oil ,splutter mustard ,add red chilli and curry leaves fry and pour over the curry.

How to Chop Fresh Bamboo Shoot/Kanile:

Kanile or Bamboo shoots are a seasonal, hollow grass which is a young shoot of Bamboo and it is available in a very short period of rainy season. It has very distinct subtle, earthy flavour with crunchy texture while eating. It is considered as one of the health foods because of its high contents of dietary fibres,minerals and low in fat.

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Preparing Bamboo shoot for cooking is little bit of a work.

Traditionally We follow 2 methods:

 One is Chopping and soaking in fresh water for 3 days by changing the water regularly every day and using.

I personally don’t prefer this method, because it emits little odour of bamboo shoot and prepared curry will also contain that odour.

  I usually follow this second method, which I learnt from my father in law, who was super knowledgeable in all these traditional cooking procedures.

  At first take harvested Bamboo shoots which we get in hilly sides, some shops or in all Mangalore stores of Bangalore in this season.

I usually buy my stock from the Mangalore store. After buying, remove outer tough layer, which is brown in colour by peeling one by one starting from the bottom.

 You can use your hand to peel the outer shell.

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  After removing this outer woody shell, you will see only inner core which will be white in colour.

This white inner layer will have 2 parts. One is soft edible part and in between nodes.

Nodes will be thick, little sturdy and can be used in pickle making by adding lemons or mangoes.

Now this is ready to chop. Take one vessel, which is filled with water and chop and immerse it in a water.

 You can either chop circular fashion or bit size pieces. It is up to one’s choice.

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 Start to chop from top of the conical area, proceed until you find a hard node. When you feel the node (here nodes were thick from 5th onwards) discard the node by cutting that part and proceed the chopping.

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Now Take all the chopped bamboo, sieve the immersed water and put fresh water and cook this in a cooker for one whistle.

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 When you open the cooker lid, you will see the water in yellow shade, discard this water by draining.

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Now collect the cooked Bamboo shoot and it is ready to cook by removing its impurities and natural bitterness.Use it in whatever dish you want to make.

How to Use nodes in Pickle making –

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-Collect nodes, chop however you want and proceed with the above procedure as bamboo shoot. Cook in a pressure cooker with water and strain the yellow water, cool completely and use in pickle making.