Welcome to Recipes.com

With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Friday, December 30, 2016

Ul Kosur Achar (Elephant foot yam pickle)

ওল কচুৰ আচাৰ


  • Ul Kosu (elephant foot yam) - 3 cups grated or cut into small pieces
  • 2 tsp white vinegar or half cup of lemon juice  
  • Salt – 1 tsp
  • 3 tsp Mustard seed - roasted and crushed
  • 1 tsp paanch phoron - roasted and crushed
  • Turmeric Powder – 1/2 tsp
  • Garlic pods 10-12
  • Mustard oil
  • Red chili - as per you want 
  • Chili powder 2 tsp (optional)


  • Remove the outer skin of the yam very carefully and grate them or cut into very fine pieces.
  • Now boil them adding a pinch of salt and turmeric for about 10 minutes
  • Drain the water completely and let them dry under proper sunlight for about 1-2 days
  • In a pan heat mustard oil ..switch off the flame  and add the all the ingredients along with the sun-dried yam pieces.. Mix well..
  • Transfer to a sterilized glass jar.
  • If needed add more  mustard oil in the jar. The oil should be at least 1 inch above the pickle level.
  • Cover the jar with the lid and let it mature for 3-4 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature)

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