Ul Kosur Achar (Elephant foot yam pickle)

ওল কচুৰ আচাৰ

Ingredients:

• 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)

Method:

• 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)