This Kodava tribal dish features foraged bamboo shoots. Fun fact: The shoots are fermented first to remove bitterness - a traditional preservation technique. The coconut-kokum gravy balances the shoots' earthy flavor. Modern versions might include mushrooms for extra umami. Traditionally served with rice or akki roti. The dish represents Coorg's forest-to-table culinary heritage. The tempering with mustard seeds and curry leaves is essential. A monsoon delicacy when fresh shoots are available. The fermentation enhances nutrition and digestibility. An acquired taste that's deeply connected to local ecology.