Tama ko Achar - तामाको अचार

Tama ko Achar (तामा को अचार) 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. The bamboo shoots are typically fermented to enhance their flavor and are then mixed with ingredients like mustard oil, sesame seeds, green chilies, garlic, and other spices to create the pickle.

Tama ko Achar is commonly served as a side dish with dal-bhat (lentil and rice), gundruk (fermented leafy greens), or even momo. 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. The use of fermented bamboo shoots provides a distinctly earthy and umami flavor.