Sikkimese Fermented Bamboo Shoot Pickle (Tama ko Achar)
Thin strands of fermented bamboo shoot tossed with a warm mustard oil and mustard seed tempering, tangy and pungent.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 80 kcal
Equipment
- •Small pan
Nutrition
Per serving, approximate
- Calories
- 80 kcal
- fat
- 6 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 80 kcal
Instructions
- 1
Rinse the fermented bamboo shoot slices quickly with water. Drain them well.
- 2
Heat mustard oil in a small pan until it just starts to smoke, then lower the heat.
- 3
Add the mustard seeds. Let them crackle and pop in the hot oil.
- 4
Add the dried red chilli and sliced garlic. Fry gently until golden.
- 5
Add the bamboo shoot slices and turmeric. Stir well to coat everything evenly.
- 6
Fry for 5–6 minutes until the bamboo shoot softens slightly and absorbs the spiced oil.
- 7
Season with salt and take the pan off the heat. Stir in a squeeze of lemon juice.
- 8
Let the pickle cool slightly before serving it as a side dish.
Chef's tips
A quick rinse softens the sharp bite of very sour fermented bamboo shoot without losing its tangy flavour.
Ingredient substitutions
- fermented bamboo shoot → fresh bamboo shoot boiled until tender, though the flavour will be milder
Storage
Refrigerate in a sealed container for up to a week.
Reheating
Best served at room temperature; no reheating necessary.
Common mistakes to avoid
- •Cooking the bamboo shoot for too long, which makes it mushy and dulls its fresh tang.
Serving suggestions
Cooked Sikkimese Fermented Bamboo Shoot Pickle (Tama ko Achar)?
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