Tama
The most distinctly Sikkimese vegetable dish — fermented bamboo shoots (tama) cooked with black-eyed peas (bodi) and potato in a thin, sour, earthy broth seasoned with turmeric, dried red chilli, and fenugreek seeds. The fermented bamboo shoot is the defining ingredient; it has a funky, intensely sour character that develops during the fermentation and gives the curry its unmistakable flavour. Tama-bodi is the Sikkimese dish most visitors find revelatory or challenging, depending on their relationship with fermented foods. Eaten with steamed rice; the sour bamboo broth poured over rice is a complete comfort meal for Sikkimese households through the monsoon months when fresh bamboo is fermented for the year.
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Recipe
Ingredients
| 1 cup | bamboo shoots (tama), sliced |
| 200 grams | pork belly, diced |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
- 2 Add chopped onions and sauté until they turn translucent.
- 3 Add minced garlic and ginger, and sauté for another minute until fragrant.
- 4 Add the diced pork belly to the pan and cook until browned on all sides.
- 5 Stir in the turmeric powder, red chili powder, and salt.
- 6 Add the sliced bamboo shoots and mix well with the pork and spices.
- 7 Pour in the water and bring to a boil.
- 8 Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the pork is tender and the flavors have melded together.
- 9 Adjust seasoning if necessary and garnish with fresh coriander leaves before serving.
Tips
For an authentic touch, use fermented bamboo shoots if available. Adjust the chili powder to your spice preference.