Bamboo Shoot Pickles (Tama ko Achar)
Tama ko Achar is a popular Nepali pickle made from tama (fermented bamboo shoots). It has a tangy, slightly sour flavor with a unique crunch that adds texture to meals.
It is highly appreciated for its probiotic benefits, as the fermentation process aids digestion. This achar is widely loved for its ability to complement both vegetarian and non-vegetarian dishes in Nepali cuisine.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Remove the outer layers of the bamboo shoots.
Cut the tender part into small pieces.
Boil the bamboo shoots in water for about 15 minutes to remove their bitterness. Drain them and let them cool slightly.
Leave the bamboo shoots to dry in the sun for 1 day.
Transfer them to a large bowl.
Finely chop the garlic cloves.
Heat the mustard oil over low heat and toast the fenugreek seeds and the mustard seeds until fragrant and a dark golden color.
Add the ginger and the garlic cloves. Cook for 1 minute.
Add the turmeric powder, the cumin powder and the red chili powder. Mix well for 1 minute.
Add everything to the bowl containing the bamboo shoots.
Add the salt and the lemon juice.
Transfer the pickles to a glass jar. Pack them down firmly to avoid air bubbles. Seal tightly.
For fermentation, expose the jars to direct sunlight for at least a week. The pickles will then be ready to eat and can be stored for several months. Shake the jar once a day.
It's ready! Enjoy the pickles with dal baht or other dishes.
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