Aloo Tama
The intense acidity of the fermented bamboo shoots becomes a habit! Nepalese soup curry
Description
In Nepali, 'Aloo' is potato, 'Tama' is fermented bamboo shoots. A unique hot-sour Nepali soup braising lactic-fermented intense sour bamboo, potatoes, and black-eyed peas (Bodi) with spices. The umami of fermented bamboo—the root of JP Menma—melts into it.
Restaurants serving Aloo Tama
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potato(Aloo)
- Tama(Fermented bamboo)
- Black-eyed peas(Bodi)
- Tomato
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- [Tama Prep]: Thoroughly sauté fermented bamboo (Tama) in mustard oil and turmeric to round off the sharp acid and add roasted aroma.
- [Combine]: Add roughly hand-mashed boiled potatoes, boiled black-eyed peas (Bodi), and tomatoes to the pot.
- [Simmer]: Add garlic, ginger, cumin, coriander, chili powder, pour water, and simmer into a watery, sour soup curry.
Learn more Spice, substitutes, tips
Key spices
Turmeric、Cumin、Coriander、Mustard oil
Substitutes at Japanese supermarkets
Boil JP 'Menma' with vinegar and a dash of lemon juice to add sourness, then boil with potatoes and curry powder
Pairing
Bara (Lentil Pancake) / Rice / Chiura
Trivia
A recovery soup with spices and sourness so soothing to the stomach that hungover Nepalis say 'I want Aloo Tama'. Curries using fermented bamboo are a unique food culture of Nepal (and Himalayas), absent in India.
Eating tips & etiquette
Because the sourness is very strong, it's not drunk alone; dip 'Bara', 'Chiura', or rice into the soup, letting them absorb the broth thoroughly before eating.
Allergen
None