Kuler Achar (কুলের আচার)
Most of us belonged to a childhood where we faced a dilemma around springtime. Trees are laden with Kul or Indian plum. There are plenty of this fruit in the market also. But we are not allowed to eat them until Saraswati Pujo, or worshipping the goddess of knowledge. Probably, we are salivating at the sight of the plump berries, but we are afraid of eating them, or else we might fail our exams. Unforgettable days! However, the ripe Kul-s made their way to the pantry in the form of Kuler Achar. The sour-sweet taste of Kul with the sweetness of jaggery leaves its mark in the mouth. Roti or Paratha may not need any torkari if there is a liberal amount of Kuler Achar on the plate.
Area of Procurement
South 24 Parganas, Purba Medinipur
Specifications
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Flavour |
Kuler Achar smells of the sour Kul, sweet Ekho Gur, and slight pungent from the panch phoron and shukno lonka phoron in mustard oil. |
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Taste |
It is a combination of sweet and sour tastes. You can feel the sweetness of jaggery and the ripe Kul-s. |
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How to store |
Take care that moisture or air does not reach the pickle. But we recommend you keep it in the refrigerator in an airtight container if the temperature is too hot. |
What goes into it?
Ripe Kul-s are collected and sundried. Next, panch phoron and shukno lonka go into heated mustard oil. The Kul-s follow with dollops of Ekho Gur or Akher Gur mixed with it. Simmering combines the flavours and tastes. Other spices, such as salt, turmeric, etc., are adjusted. Cooling and packaging are next. We take extra care to ensure it does not reach you spoilt. Order your bottle of Kuler Achar on Polli Gram and get the true happiness delivered.
- MKA200G
