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
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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