Kuler Achar or Boroi-er Achar is a sweet and sour pickle flavoured with Bengali five spices or Panchforon.Kul is a seasonal fruit and is available mostly from January to March in the market. It can be prepared with the fruit along with the spices and jaggery cooked on low flame and then seasoned under the sun.
Let's discuss about the recipe below.
Ingredients:
Topa kul/ Boroi /Jujube /Ber - 1kg
Jaggery - 700gram
Bengali Panchforon/whole five spices- 2tablespoon
Cumin seeds - 1 teaspoon
Dry red chilli - 2
Red chilli powder - ½ teaspoon
Salt - 1.5 teaspoon
Mustard oil - 1.5 tablespoon
Wash topa kul or jujube under running water and sun-dry those for 3 consecutive days in a perforated plastic bowl.
Cover the bowl with a piece of cloth after placing the kuls and then sun-dry them.
Cut a little slit in the mid of each kul or just press those to get cracked.
Again sun-dry jujube for one more day to incorporate the flavour and spices into the fruit properly.
Take 1 tablespoon of Bengali Panchforon or whole five spices and dry roast them for 2 minutes on low flame. Now, cool the spices completely and grind them to a coarse powder.
Again dry roast 1 dry red chilli and cumin seeds and make same coarse Vaja Masala Powder following the same process as the Panchforon powder.
Now, take mustard oil in a deep bottom pan and tamper the oil with 1 dry red chilli and whole five spices.
Now, add cracked kuls to the tampering and mix properly.
Add salt and red chilli powder to the kuls and slow cook them for 2-3 minutes.
Add jaggery to the kuls and give it a proper mix with a spatula.
Cook for 5-6 minutes until the jaggery incorporates completely and at this stage the pickle will turn a bit liquid.
Now, add both Vaja Masala powder and Panchforon powder to the mixture and cook for another 5-6 minutes.
When the pickle will have a semi thick consistency with a thick gravy of jaggery the flame should be switched off and it must be cooled down completely.
When the pickle is completely cool transfer it to the sterilized jars and close them using caps.
Place the jars filled with pickle under direct sunlight to get it processed for at least 15days.
Use sterilized or clean and dry spoon each time to take out the pickle out of the jars and place the jars under sunlight at least once a week.
More the pickle is processed under the sunlight more the taste enhances less the chance of fungal attack on top of the pickle occurs.
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