One of the most beloved dishes made from bamboo shoots in Nepal is Tama ko Achaar or Bamboo Shoot Spicy 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.
Prep Time:20minutes mins
Cook Time:10minutes mins
Course;Chutney, Dip
Cuisine:nepal
Servings;10
Calories;91 kcal
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!
