One of the most beloved dishes made from bamboo shoots in Nepal is Tama ko Achar or Bamboo Shoot Pickle. For those who want to savour the taste of bamboo shoots all year round, preserving them through fermentation is a popular method. During the fermentation process, the flavours deepen and meld together, resulting in a tangy and pungent pickle that packs a flavourful punch. The unique flavour of this spicy pickle is both refreshing and addictive, making it a popular staple in Nepali households.
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Bamboo shoots (Tama), the tender and edible young shoots of the bamboo plant, are a beloved ingredient in Nepali cuisine. During the monsoon season, bamboo trees produce a plethora of shoots, some of which are handpicked for immediate consumption, while others are left to grow and mature.
When in season, these fresh bamboo shoots are cooked into a simple and delicious curry. Any surplus bamboo shoots are then made into delicious pickle like this recipe.
What are Bamboo Shoots?
Bamboo shoots (Tama) are a well-known ingredient in a variety of Asian dishes, prized for their crispy texture and subtle earthy flavour. These edible shoots are obtained from bamboo plants and are a staple in many Asian cuisines.
Before consumption, the bamboo shoots (tama) are usually peeled to remove the woody and tough outer layer. With each serving of bamboo shoots, you'll get a nutritious boost of fibre, copper, and vitamins B6 and E. Notably, bamboo shoots are an excellent source of copper, a mineral crucial for skin health and brain function.
It's worth noting that bamboo shoots contain natural toxins that are harmful to humans, so it's essential to ensure they are thoroughly cooked before consumption.
How do Nepali people eat Tama ko Achar?
Bamboo Shoot Pickle (Tama ko Achaar) can be served as a side dish or condiment, complementing a range of dishes such as rice, lentils, and curries. It adds a kick to any main rice dish.
Tips and Pearls for making Bamboo Shoot Pickle (Tama ko achar)
- It is important to fry the black mustard seeds in oil otherwise they are very bitter and pungent. Frying changes the flavour profile and makes them sweet and nutty.
- Bamboo Shoot Pickle (tama ko achar) Can be stored and eaten up to 2 months when put in the fridge. However always monitor for the pickle going bad and signs of fungus growth. Throw away immediately if any signs present.
- Avoid getting moisture into the jar, use clean and dry spoon to take the pickle mix out every single time!
Serve with suggestions for Bamboo Shoot Pickle (Tama ko achar)
Pairs wonderfully with a bowl of steaming rice.
Suggested Alterations
- You can also add any other vegetables that ferment well to add extra flavour such as carrots and radish.
Bamboo Shoot Pickle (TAMA KO ACHAR) तामाको अचार
Ingredients
- 500 grams Pre-cooked Bamboo shoots Buy pre cooked bamboo shoots unless you know how to prepare fresh bamboo shoots.
- 1 teaspoon Salt
Spice Mix
- 6 Dried Red Chillies
- 1 teaspoon Cumin seeds
- 2 tablespoon Black mustard seeds
- 1 teaspoon Timmur Nepali sichuan pepper
Oil Mix
- 1 teaspoon Turmeric powder
- 8 Cloves Garlic cloves
- 1 Red onion
- 5 tablespoon Vegetable oil
Instructions
Preparing the Bamboo Shoots
- Squeeze out all the water from the bamboo shoots and transfer them to a large bowl.
Prepare the Spice Mix
- Lightly roast the cumin seeds, mustard seeds and dried chilly until fragrant. Grind them coarsely, and add them to the bowl with bamboo shoots.
- Add the red chilli powder and salt. Add this to the bamboo slices.
Preparing the Oil Mix:
- In a small pan, heat the vegetable oil until smoking then add the turmeric powder, garlic and onion. Pour the oil mix over the bamboo shoots and spices mixture. Mix everything well.
Compacting the Mix
- Once the spices and oil are mixed well, compact the mixture into clean and dry glass jars and put the lid on. This will help to prevent the formation of mould.
Fermenting the Pickle
- For fermentation, put the jars in direct sunlight for at least a week. The achaar will be ready to eat by that time and can be stored for several months.
- Enjoy your delicious and spicy Tama ko Achaar as a condiment or side dish with your favourite Nepali dishes!
century-foods says
Hi there! I just found your article when I was looking to make bamboo shoot pickles. Thanks for sharing. This is a very well-written and worth-reading article.