Traditional Alu ko Achaar ( Nepali Potato Salad)

Nepali Alu or Aloo ko Achaar 

(Old fashioned)

(most popular side dish)

Potato achaar is a popular, addictively delicious, flexible, and refreshing potato dish typically served as a side dish to accompany the Nepali staple Daal-Bhaat-Tarkaari combination meals. It is made from boiled, peeled and cubed potatoes.  These potatoes are mixed with seasonings and many other ingredients.  They are finished off with whole tempered spices and are topped with fresh cilantro.  Although it is called an achaar dish (pickled), it is more like a side vegetable dish since it is served at room temperature.

Only rarely have I come across a traditional Nepali meal that is served without potato achaar.  It can be served at any time of the day as a snack food with cheura or chewra (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread).  It is often served during  family gatherings, picnics and other casual functions or festive gatherings.  For a Nepali bhoj (feast), aloo ko achaar is a must item.  A large quantity of potato salad accompanies other ceremonial food items.

There are many versions of aloo ko achaar throughout the country and each family has their own recipes depending upon their individual style and specialty.  While preparing the traditional achaar, some add thinly sliced cucumbers, finely cut radish, refreshing crisp asparagus, spring onions, thinly sliced red onions, steamed banana blossoms, cubed bell peppers, hariyo saano kerau (field peas), green or yellow dried peas, and even sprouted mung beans. The dried, soaked and dehydrated peas are incorporated with potato raw for a crunch.  There are endless variations.

I have prepared this dish often and experimented with  many variations -- I absolutely love it!  For the following recipe, use any variety of potato that keeps its shape when boiled.  Baking potatoes are not recommended because they produce a dry, starchy achaar.  The potatoes should not be overcooked or under-cooked.  Try to use freshly squeezed lemon or lime juice, as the bottled lemon juice with the preservatives take away the flavor of achaar.

The following recipe was prepared recently during a small gathering with relatives. This is a good basic recipe, with simple ingredients and a quick preparation.  You can have a delicious achaar in no time.  Grab some potatoes, brown sesame seeds, fresh lemons, bell pepper, and other combinations of seasonings  and let me show you how to make this traditional dish. I hope you will be making this dish again and again.

Traditional Nepali Alu or Aloo Achaar (spicy)

Ingredients
8 to 10 small boiling potatoes (about 3 pounds)
8 fresh (hot or mild) green chili peppers, each halved lengthwise
1 to 2 bunches cilantro leaves, tender stems (fresh coriander), washed well and finely chopped (about 1/2 cup)
1/4 cup freshly squeezed lemon or lime juice or as needed
1 teaspoon ground red pepper (cayenne)
Salt to taste
1/2 cup brown sesame seeds
2 dried red chilies, halved and seeded
1/4 teaspoon timmur (Szechwan pepper)
3 tablespoons mustard oil or vegetable oil
1/2 teaspoon fenugreek seeds
1/4 teaspoon jimbu strands (Himalayan herb), sorted
1 medium red or green bell pepper, cored and cut into cubes (about 1/2 cups
1 piece fresh ginger, peeled and cut into fine julienne strips (about 2 tablespoons)
1/2 teaspoon ground turmeric
A generous pinch ground asafetida (about 1/8 teaspoon)

Preparation Instructions
In a medium saucepan, place the potatoes and enough water to cover, and bring it to boil over high heat.  Reduce the heat to medium-low, cover the pan and continue cooking until the potatoes are fork-tender, 20 to 25 minutes.  Drain, and when cool enough to handle, peel and cut the potatoes into 1-inch cubes.  Do not pour cold water over them to cool the potatoes, as this will water down their flavor.  Place the potatoes in a large bowl and combine them with the green chilies, cilantro, lemon juice, red pepper, and salt and mix well.  Set aside.

Heat a small skillet (preferably cast-iron) over medium heat and toast the sesame seeds, dried chilies and timmur, and dry-roast them, stirring constantly with a wooden spoon to prevent the seeds from flying over, until they give off a pleasant aroma and sesame seeds are a few shades darker, about 3 minutes.  Remove the spices from the skillet and pour them into a dry container to stop from further roasting and let them cool.  Then transfer the spices to a spice grinder and grind to make fine powder.  Add the ground spices and 1/2 cup of water to the potato mixture and mix well.

Heat the mustard oil in a small skillet over medium high-heat.  When the oil is faintly smoking, add fenugreek, jimbu, and fry until dark brown and fragrant, about 5 seconds.  Add the bell pepper, ginger, turmeric, and asafetida and fry for 1 minute.  Pour the entire contents over the potatoes and mix thoroughly.  Taste and adjust the seasonings and lemon juice.  Cover the bowl and let the potato achaar stand for 30 minutes at room temperature to absorb the seasonings, stirring occasionally.  Transfer the achaar to a serving dish, sprinkle some chopped cilantro and serve.

Variation Note: To give an extra twist to aloo achaar - as a variation you can add 2 cups of freshly chopped cucumbers, 1/2 cup soaked dried whole green peas, 1 cup freshly steamed asparagus or any ingredients of your choice. 

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All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me. 

Jimbu – Nepalese Allium (Herb)

Jimbu  जिम्बु  – Nepalese Allium or Himalayan Aromatic Herb

 

Jimbu, pronounced (jim-bu), is a dried, aromatic, perennial herb that is virtually unknown outside the Himalayan region. It's common name is “Nepal aromatic leaf garlic.” It is also known as jamboo/faran in Uttarakhand, India and jhiku-cha in Newari language. In scientific journals, jimbu is called Allium Hypsistum Stearn and comes from the family Amaryllidaceae. 

While researching jimbu, I found a well-written article by David Borish which describes more on this perennial herb.  He writes, "Jimbu is one product that is native to the North Central mountainous region of Nepal, and is of high value to Upper Mustang Nepalese (Nepal 2006). Jimbu refers to two species of Allium, A.hypsistum and A. prezewalskianum (Nepal 2006).  Both species are perennial and bulbous flowering plants part of the Amaryllidaceous family (IUCN Nepal, 2000)."

 

Harvesting of Jimbu - The local villagers and their family members travel several hours to the wild areas of the mountain regions in which jimbu has been growing in abundance for centuries.  The villagers carefully hand-pick the green and tender foliage from the jimbu plant.  Although they collect both flowering and non flowering parts of the plant, they believe the best flavors come from buds that are not fully opened. It is harvested between July to September.

After collection, the green jimbu is brought back to villages and spread on dry mats in a well-ventilated covered shady areas.  Jimbu harvesters believe that drying in direct sunlight makes poor quality jimbu without color and flavor. The herb is dried for several days until all the moisture has evaporated. This is the most traditional, simplest, and least expensive way of preserving the herb in the remote areas. 

Picture of two of the most authentic Nepali spices – L. Jimbu herb and R. Szechwan pepper, Sichuan pepper, Chinese pepper, Nepal pepper (Z. armatum)
टिम्मुर, तिम्बुर - (Timur, Timmur, Timbur)

The flavor of the herb is weakened or nearly lost in the drying process.  Jimbu also loses its green color and starts to looks like a brownish-green dried grass.  By the time it hits Nepali markets, jimbu is commonly sold in dried strands. The herb has a distinct flavor which is somewhat similar to garlic and shallots. The distinct aroma of the herb is nearly lost in the drying process, but can be brought back to maximum flavor by browning it in hot oil until fully fragrant before using in a dish.   Generally, a small pinch of jimbu is sufficient to flavor a dish and should be used with discretion. It is mostly not used in its raw form.

Mr. Ram Chandra Nepal in his research paper (use and Management of Jimbu – a case study from Upper Mustang) writes, “Jimbu collection is a very difficult job. People have to walk far away from the village (in an average 4.4 hours from the village) in dry, sloppy and difficult areas where water is scarce. Sometimes people needed over night camping on the sites. Further, people complained about headache when they were engaged in collecting jimbu for several hours.” 

Nepalese have a remarkable fondness for this herb and they use it as a tempering spice (jhanae masalaa) to flavor lentil dishes (daals), stir-fried vegetables, salads, and pickles. The aromatic herb also acts as flavoring agent for preserved pickles (achaars). Traditionally, jimbu is fried in clarified butter (gheu) or mustard oil (tori ko tel) to maximize its flavor and the infused oil is poured into a prepared dish before serving. The fried herb lends texture and visual appearance to any dish. In some recipes, Jimbu is added in the beginning stage of cooking process, whereas in some recipes, they are added at the end to the prepared dish. 

Freshly cooked black lentil (maas ko daal) tempered with jimbu

Tomato chutney tempered with jimbu

Fermented radish pickle tempered with jimbu

If jimbu has been stored for a long period of time, it becomes crisp and crumbly and starts to lose its flavor and get stale quickly. It is recommended to purchase only in small quantities at a time.

People from upper Mustang region use jimbu plants for medicinal purposes. It is used for stomach ailments, cough and cold, flu and high altitude sickness. Many villagers believe that jimbu has some medicinal value.

Jimbu is not often available outside Nepal (Indian grocery stores, Asian or Western markets). As a substitute, some people use the dried roots of the garlic bulb.  But this alternative will not produce the same flavor as jimbu. Recently, there are some imported jimbu available online and in some Nepali food markets outside Nepal.

Here are some useful links about Nepali Jimbu that you may want to check it out:

David Borish (article) - (http://saknepal.org/wp-content/uploads/2015/06/Borish-David-Jimbu1.pdf)

Keep Calm & Curry Blog  - (https://calmlycookingcurry.blogspot.com/2017/01/ingredients-jimbu-jambu-jamboo-jhiku-cha.html)

Ram Chandra Nepal - Use and management of Jimbu (A case study from Upper Mustang) - ( http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.583.5656&rep=rep1&type=pdf )

Pedia View - https://pediaview.com/openpedia/Jimbu

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Raayo ko Saag (Mustard Greens)

Mustard Greens (Sit le Khaeko Raayo ko Saag)

Nepal's very own winter specialty

Nepal has a complex topography with hills and flat lands, and the Kathmandu valley is renowned for the seasonal vegetables grown in its fertile soil.  Vegetables (tarkaari) are one of the most important foods in the daily Nepali diet, and a typical Nepali meal consists of rice, lentils, and some kind of side vegetable dish. 

 

Mustard greens (raayo ko saag) are one of the most common and popular winter vegetables grown in abundance from November throughout April. The cool-season annual vegetable grows quickly and thrives in chilly weather. Mustard leaves have rich dark-green colors and a pungent mustard flavor with a biting taste. The greens are pungent and bitter only when eaten raw, but they become soft and delicious when cooked. The young tender leaves and long stalks taste best during colder weather, that is, fall, winter, spring.  The greens can't tolerate the summer heat and quickly develop  seeds, becoming bitter and less tender.  The leaves from the plants are harvested one-by-one as they mature; this allows the plants to continue producing. As the mustard plants matures, it starts to form flowering shoots which is known as raayo ko duku. The young mustard shoots are also eaten as a vegetable and appreciated by many Nepalease.

What is sit le khaeko saag? In the winter months, when the pungent leaves of mustard plants are exposed to frost, they become very tender and delicate.  Sit le khaeko saag literally translates as "mustard greens tenderized by frost" and are among the most tender and delicious greens.

The botanical name of leaf mustard is Brassica Juncea (L.) Czen. & Cos, Family: cruciferae. Mr. Puskal P. Regmi in his book, “An introduction to Nepalese Food Plants” (1982) writes, “leaf mustard is the most common cultivated green vegetable of Nepal, grown in hilly regions and now cultivated in Tarai area also. The several types of leaf mustard so far believed to be met with in Nepal are as follows:

Broad leaved Mustard (B.Juncea, Var. folicosa Bailey), Curled mustard, Ostrich plume (B. Juncea, var. crispifolia Bailey, B. Juncea, var. multisecta Bailey, B. Juncea, var. auneifolia (Roxb.) Kitam, B. pekinensis, Rupr – chinese cabbage.”

“Leaf mustard represents a perfectly national dietary greens of Nepal available to the majority of the people. Until a recent past, this leaf mustard which was slangly called by the people living in Tarai as a Nepali tobacco, has now gradually come to stay as a popular green vegetable, according to the way it is available in plenty all over the village markets of Tarai.”

Traditionally, Mustard greens are cooked as simply as possible with a very little seasoning. They are just cooked by themselves in a little oil, flavored with ajowain seeds, dried red chilies, and ground fresh ginger-garlic until completely tender but still has bright green color. How long you allow the greens to cook is a matter of taste. Some people cook until the liquid has evaporated and dried out. No matter how you cook, it is important not to overcook because you want to preserve the fresh flavor of the greens. Nepalese never add water while cooking greens. It is cooked only with the water that clings to the leaves after washing.

Here is my recipe for making a delicious "Raayo ko Saag" - it has simple ingredients and quick preparation.  Enjoy one of the most liked winter vegetable of Nepal.

Ingredients

2 to 3 bunches fresh mustard greens (about 2 pounds)

3 tablespoons mustard oil (or any oil of your choice)

¼ teaspoon ajowain seeds

2 dried red chilies, halved and seeded

2 medium clove fresh garlic, minced

1 ½ teaspoon minced fresh ginger-garlic

Salt to taste

Directions

Tear the mustard greens into bite-sized pieces. Rinse the torn mustard greens in cold water. Drain and reserve.

Heat the oil in a heavy saucepan over medium-high heat, until faintly smoking. Add the ajowain seeds and dried chilies and fry until lightly browned and fragrant, about 5 seconds. Add the mustard, garlic, ginger and salt. Cover the pan and cook, stirring occasionally, until the greens become tender and most of the liquid evaporates, 10 to 12 minutes. Transfer the greens to a serving dish and serve immediately. Makes 4 to 6 servings.

Ready to serve mustard greens

If you are looking for a delicious Nepali meal of "Daal-Bhaat-Tarkaari-Achaar" combination - try this Thakali Thaal.  It's just waiting for you!

Potato stuffed bread with mustard greens, cauliflower, daal - vegetarian lunch - a delicious way to warm up on a cold winter afternoon.

Top 18 Foods to Try in Nepal

Top 18 Traditional Nepalese Dishes Must-Try in Nepal

 

These traditional dishes have been cooked and enjoyed in Nepal for generations. A visit to Nepal means feasting on the most delicious organically grown vegetables, fresh ingredients, a minimum of cooking fat, and an artful combination of herbs and spices. Many visitors tell me they appreciate the freshness and healthy aspect of our food. I think this balanced, delicious cuisine is just waiting for discovery in the world!  Here in this blog I am posting 18 authentic and loved original dishes to experience a true "Taste of Nepal."  Please explore this blog to see if I have missed any of your favorites and write your suggestions in the comments.  I am always happy to hear from you!

Nepali food is often fused or associated with North Indian food or Tibetan food, or a combination of both.  Nepali food, however, has its own distinctive flavors and textures. In the southern Terai regions of Nepal, the cuisine has more of the neighboring influence from North India.  Commonly used spices in both cuisines are cumin, coriander, black pepper, turmeric, red and green chilies, garlic, fresh ginger and onions. Nepali spices such as jmbu (Himalayan herb) and timbur (schewan pepper) are not seen in Indian cooking. In Kathmandu the spicing is milder and subtler. Dhindo, gundruk, lentil stews, sun dried vegetables, bamboo shoots, sukuti (dried meat) are more common in hilly areas. Tibetan influence brings momo, the stuffed dumpling, fermented bamboo shoots and such. I would say Nepali food is neither Indian nor Tibetan, but a confluence of the two with a unique twist.  

1. Daal-Bhaat-Tarkaari-Achaar (lentil-rice-vegetable-pickle)

A common meal in many areas is the sdaal-bhaat-tarkaari combination.  Rice is usually boiled and accompanied by a lentil soup.  The daal is prepared from a variety of dried beans, lentils and peas.  There are at least a dozen varieties of daal dishes and each has different tastes and flavors.  Daal also accompanies the rice and is often eaten mixed together.  Vegetables are the third component of this staple meal.  A variety of fresh vegetables and many leafy greens predominate Nepali meals, and their preparation is varies based on the region and season.  Many of the vegetables are cultivated, but also gathered in the wild such as young fern tips, bamboo shoots, even nettle greens.  Nepali meals are often accompanied by a side dish of spicy pickles, which are either freshly made or preserved to enhance the flavor of the entire meal. For additional information, visit this link.

2. Dhindo - Cornmeal, Millet or Buckwheat Porridge 

Dhindo or dhido sounds like some exotic dish, but it is simply a thick porridge or mush, made by boiling the cornmeal (millet or buckwheat flour) in hot water with salt. Dhindo has been a staple food of most rural and middle mountain-area people of Nepal, especially in dry areas where rice or wheat corps are difficult to grow. This hearty and filling dish is a nutrient powerhouse and is often eaten with a dab of homemade butter, curried vegetables, or with various pickles. Gundruk-Dhindo is the most common combination served in farming communities.  It is a not to be missed traditional food of Nepal.  Don't forget to look out for it! For additional information, visit this link.

3. Khasi ko Maasu - Nepali Goat Curry

No list of foods to try in Nepal would be complete without classic goat curry.  In Nepal, goat curry symbolizes a celebratory meal.  The tender goat-meat is cooked with a generous amount of ginger-garlic (pounded in a stone mortar-pestle), cumin-coriander, shallots, and several other spices along with mustard oil to make this delicious flavored spicy dish.  Eat the goat curry with a very Nepali way -- with a generous serving of freshly steamed rice and vegetable side dish. For additional information, visit this link.

4. Aloo ko Achaar - Spicy Potato Salad with Sesame Seeds
Potato Achaar should also definitely not be missed - a very popular incredibly delicious, flavorful and refreshing potato salad dish made with dry-roasted-ground sesame seeds, and several fresh herbs and spices. Only rarely have I come across a traditional Nepali meal that is served without potato achaar. It can be served at any time of the day as a snack food with cheura (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread), for family gatherings, picnics and other casual functions or festive gatherings. For additional information, visit this link.

5. Momos - Meat or Vegetable Filled Dumpling

When it comes to a simple, delicious, one-meal dishes of Nepal, you can't beat the famous Momos, served with a variety of dipping sauces.  Momo, also known as momo-cha, is one of the most popular and cherished dishes in Nepal.  They are bite-size dumplings made with a spoonful of stuffing wrapped in dough.  Momos are usually steamed, though they are sometimes fried or steam-fried. For additional information, visit this link.

6. Juju Dhau - The King Yogurt from Bhaktapur, Nepal

Discover the mouth-watering yogurt with an extraordinary taste.  Juju Dhau is a sweetened custard-like yogurt that comes from Bhaktapur, Nepal, and is an important component of all feasts and celebrations.  Juju Dhau literally means "king of yogurt" in the Newari language.  While cow's milk is used to make regular yogurt, fresh buffalo milk (bhaisi) is traditionally used for juju dhau because it has a richer taste and texture.  A visit to Bhaktapur is not complete without sampling a bowl of juju dhau. For additional information, visit this link.

7. Sel-Roti - Deep-Fried Rice Flour Bread 
You probably have seen this delicious bread while walking around Kathmandu passing by Haluwai pasal (sweet maker shop).  Sel-roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world.  Sel-roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color.  It is prepared by grinding soaked rice to create a thick batter.  It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried.  It is a popular as a festive bread for many different occasions. For additional information, visit this link.

8. Maas ko Baara or Woh - Lentil Patties
Maas ko Baara or Woh is made from ground split urad beans (kaalo maas ko daal).  They are light and spongy lentil patties that resemble small flat pancakes, occasionally cooked with ground meat, along with ginger, garlic and other spices.  Woh is made in a similar way as Baara, with the difference is Baara is deep-fried, whereas Woh is pan-fried with only small amounts of oil, making it a relatively healthier version.  The lentil patties is delicious on its own, but serving with other dishes makes a wonderful lunch or snack. For additional information, visit this link.

9. Kwaanti - Sprouted Bean Soup

Enjoy the mixed sprouted beans soup that are built for maximum flavor with satisfying richness -  kwaanti, quaanti or biraula in Nepal are cooked a number of ways: in soups, in vegetable stir-fries, in salads, or in combination with meats.  During the  Nepali festival of Janai Purnima, a delicious stew-like soup is prepared from a colorful array of mixed sprouted beans. Traditionally, the sprouts are prepared from a combination of nine different types of colorful beans.  This wholesome soup is highly nutritious and usually eaten with steamed rice. For additional information, visit this link.

10. Yomari or Yoh-Mari - Rice-Flour Bread

Yomari is a delicious steamed bread with mouth-watering filling made from a new harvest rice flour dough.  It is eaten warm or at room temperature, by itself or with beverage. Yomari bread has a soft delicate texture with a bit of chewiness without being sticky, and a perfect combination of sweet filling with a great flavor. The filling varies according to family preferences which includes chaaku-sesame seeds-coconut, milk fudge, spicy ground meat and bean paste. For additional information, visit this link.

11. Jhaaneko Kaalo Maas ko Daal - Black Daal

Try this classic comfort dish - maas ko daal, or black gram beans. They are among the most loved type of lentil dish, considered flavorful, satisfying, and extremely nutritious. The preferred combination of spices for maas ko daal is jimbu (Himalayan herb), whole dried red chilies, asafetida and fresh garlic to create an authentic taste. Mostly served with traditional Nepali daal-bhaat-tarkaari combination meal. For additional information, visit this link.

12. Sikarni - Yogurt, Saffron, Pistachio Dessert

One the most loved yogurt dessert of Nepal is known as sikarni, pronounced, "see-kar-nee." Simple but elegant, this savory desert is an exceptionally full-flavored, delicate, and creamy.  It is made from drained yogurt, sweetened with sugar, flavored with saffron, green cardamom and sprinkled with chopped pistachios.  Creative cooks have given innovative twist to the classic recipe by adding fresh mangoes, ground almonds and other fresh fruits. For additional information, visit this link.

13. Pharsi ko Munta - Garden Fresh Pumpkin Shoots 

Once you taste this delicious vegetable, you will come back looking for it more! Pumpkin Shoots are the young, uppermost tender shoots, tendrils, leaves, and delicate stems from pumpkin plants. They are considered a delicacy in Nepal. The shoots are harvested from the growing end of the vine (the top 3 to 4 inches) by pinching off the tender ends. The plants will put out a new shoot or growth after the vine has been harvested. Pumpkin shoots have a distinct light flavor that can be described as a cross between squash and spinach. They should be cooked within a day of picking or they will lose their freshness and flavor. For additional information, visit this link.

14. Khalpi Achaar - Pickled Cucumber

The spicy and crunchy pickled cucumbers that we call "khalpi ko achaar" plays a very important part of meals in most Nepali households. It is eaten frequently with traditional Nepali meal of daal-bhaat-tarkaari combination, or it is just perfect to serve paired with bland afternoon snacks.  It is so addicting, both in flavor, texture and color. Nepalese have been making this pickle for centuries using the same natural fermentation process.  They believe that any kind of fermented pickles are associated with great health benefits especially to improve digestive issues. After eating a spicy Nepali meals, the pickles are reported to help support proper digestion. For additional information, visit this link.

15. Phaapar ko Roti - Buckwheat Bread
Phaapar ko roti  is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timbur (Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk. For additional information, visit this link.

16. Karkalo-Gaava-Pidhaalu - Taro Vegetables 

Another well-loved classic vegetable dish made out of fresh young taro leaves, stalks, and young shoots.  They are are boiled-simmered in a small amount of water until taro softens, excess water evaporates, and reduces to silky textured smooth paste like consistency.  It is then tempered with mustard oil, turmeric powder, dried red chili and fenugreek seeds. It is delicious served with freshly steamed rice with freshly squeezed lemon  juice before serving.  For additional information, visit this link.

17. Taamaa-Alu-Bodi ko Tarkaari - Bamboo Shoots, Potatoes, and Black-Eyed Peas Medley

Must try these savory dish that has exotic bamboo flavor dominating the whole dish and usually accompanied with freshly boiled rice as a part of everyday Nepali traditional meal of daal-bhaat-tarkaari. Bamboo shoots are the underdeveloped, young, edible shoots of the bamboo plant known as taama in Nepali.  They have a unique flavor and texture, are considered a delicacy in traditional Nepali cuisine and are a favorite wild vegetable for many. The young and tender shoots are mild-flavored and mix well with most ingredients. In fact, the shoots can be pickled, fermented, dried, or cooked with any combination of vegetables and other ingredients.  They are made into a popular stew-like dish combined with black-eyed peas, potatoes and several other herbs and spices and the Nepalese call this medley, alu- taamaa. For additional information, visit this link.

18. Ek Raate Dahi - Homemade Yogurt
Yogurt is considered one of the country's most important dairy products.  It is consumed throughout the day in different forms. We called the yogurt "ek raate dahi" which translates to  "yogurt made overnight" or "one-night yogurt." Most Nepali households make a small amount of yogurt on a daily basis with just two ingredients: fresh milk and live and active yogurt cultures (usually from a previous batch).   A warm place to rest for the culture to incubate and a "do not disturb sign" are also important. The delicious yogurt will be ready in 6-8 hours.  Yogurt made this way is typically consumed within a day or two before it starts to acidify and turn sour. The yogurt should definitely not missed if you want to have a true "taste of Nepal." For additional information, visit this link.

Discover the most delicious, traditional meal of Nepal -  daal-bhaat-tarkaari, (lentil-rice-vegetable) combination.  There is nothing more comforting than a plate full of rice, lentils and vegetables for many Nepalese.  For additional information, visit this link.

Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.