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Bamboo Shoot Pickle (तामाको अचार)

About Bamboo Shoot Pickle (तामाको अचार)

Tama ko Achar, or Bamboo Shoot Pickle, is a popular condiment in Nepal, particularly during the monsoon season when bamboo shoots are abundant. It's known for its tangy, slightly fermented flavor and is a staple in many Nepali households, enjoyed as a side dish with meals like dal bhat tarkari.

Picture of Bamboo Shoot Pickle

History

The use of bamboo shoots in Nepali cuisine dates back centuries. Bamboo is a readily available resource in the hilly regions of Nepal, and preserving it through pickling was a practical method for extending its shelf life. Historically, pickling was a common way of preserving foods before modern refrigeration, and Tama ko Achar became an integral part of Nepali food culture. The specific recipes and variations likely evolved over time within different communities and families, reflecting regional differences in available ingredients and preferences. While no singular documented origin exists, the practice of pickling bamboo shoots is deeply rooted in the traditional knowledge of food preservation in Nepal, passed down through generations.

Fact 1

Tama ko Achar is particularly popular during the monsoon season when fresh bamboo shoots are plentiful.

How to prepare?

bamboo shoots (tama) - 500 grams, tender shootsmustard oil - 2-3 tablespoonsfenugreek seeds (methi) - 1 teaspoonturmeric powder - 1/2 teaspoonred chili powder - 1-2 teaspoons or to tastegarlic cloves - 4-5, mincedginger - 1 inch piece, mincedsalt - to tastelemon or lime juice - 2-3 tablespoons, optional

Learn step by step to prepare Bamboo Shoot Pickle

  • 1
    Clean the bamboo shoots: Remove the outer layers and cut the tender part into desired pieces (thin slices or small pieces).
  • 2
    Blanch the bamboo shoots: Boil the bamboo shoots in water for about 10-15 minutes to remove bitterness. Drain and let them cool slightly.
  • 3
    Sun dry (optional): For a quicker fermentation process, place the blanched bamboo shoots in a clean container and let it dry in the sun for a day.
  • 4
    Prepare the masala: Heat mustard oil in a pan. Add fenugreek seeds and let them splutter. Add minced ginger and garlic, and saute for a minute until fragrant. Add turmeric powder and red chili powder, and stir well.
  • 5
    Combine ingredients: Add the blanched bamboo shoots to the pan with the masala. Mix thoroughly to coat the shoots evenly with the spices.
  • 6
    Add salt and lemon: Add salt and lemon juice. Mix well again.
  • 7
    Ferment the Achar: Transfer the mixture to a clean glass or ceramic container. Press down firmly, ensuring there is no air gap. Leave it to ferment at room temperature for 3-7 days, or longer if a more tangy flavor is desired. Shake the jar once every day.
  • 8
    Taste and Store: Check the taste, adjust salt and lemon juice as needed. Once the desired fermentation is achieved, the achaar is ready to eat and can be stored in the fridge to slow down the fermentation process.
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