Bamboo Shoot Curry (Nepal)
Bamboo Shoot Curry, known as 'Tama ko Achar' or 'Maseura' in Nepal, is a savory and often spicy dish made from fermented or fresh bamboo shoots. It's typically prepared with potatoes, tomatoes, onions, and a blend of Nepali spices like turmeric, cumin, and chili, creating a unique, aromatic flavor profile. This dish is a staple in Nepali cuisine, especially in the hilly regions where bamboo is abundant.
🍽️ Nutrition at a glance
This dish is generally moderate in carbohydrates, primarily from the bamboo shoots and potatoes, with minimal fat if prepared traditionally. It provides dietary fiber, potassium, and vitamins like B6 from the bamboo, with a rough calorie estimate of 150-250 per serving depending on preparation.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4.5 g |
| Carbs | 22 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 580 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.3 mg |
| Vitamin C | 12 mg |
| Iron | 2.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 95 mg |
| Manganese | 0.8 mg |
| Folate | 40 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, bamboo shoot curry showcases Nepal's resourcefulness in using local, foraged ingredients, and fermentation is a traditional preservation method that adds a distinctive tangy flavor. Nutritionally, bamboo shoots are low in calories but rich in fiber, making this dish a healthy, gut-friendly option in Nepali households.
