Oler Achar | Bengali Suran ka Achar

Oler Achar, or Suran ka Achar, is a unique and delicious Bengali pickle recipe made with elephant foot yam (ol/suran), a humble root vegetable that can be found abundantly growing in tropical vegetative patches. With this achar recipe, this humble vegetable transforms into something magical! This tangy and spicy achar recipe contains ginger’s bold flavor and mustard oil’s sharp pungency.

In a Bengali home, pickles (achar) are not just a side dish; they’re a whole vibe! Whether you’re having them with simple dal-bhat (rice and lentils) or digging into parathas, these pickles bring a spicy, delicious kick to any meal.

Ol, or elephant foot yam, might not be the prettiest vegetable, but it’s packed with fiber, antioxidants, and essential minerals. The only catch? It can cause an itchy sensation while handling, but don’t worry—I’ll walk you through the best way to prepare it properly!

Making your oler achar means you skip the preservatives and artificial stuff while getting that real Bengali flavor. It might take a bit of time, but trust me, it’s worth it. Plus, this pickle can stay fresh for months, so you can keep enjoying it long after the season is over. Let’s dive in!

Steps to Prepare the Ol:

1. Peel the Yam: Apply oil to your hands before handling to avoid irritation. Use a sharp knife to remove the thick, rough skin. Wash it thoroughly and pat it dry.
2. Cut it Right: Chop the yam into small cubes and keep them aside.

For this ol er recipe, we will not cook the ol or suran (jimikand) as we will be pickling it. We will use a lot of tamarind to cancel the effects of calcium oxalate crystals that cause itchiness. So, to make this ol er achar, gather all the ingredients listed below and get going.

Oler achar recipe ingredients

• 250g elephant foot yam (ol), peeled and chopped
• 200g ginger, peeled and chopped
• 200g tamarind, seedless
• 100g green chilies—adjust as per preference
• 12 cloves of garlic, peeled and chopped
• 2 tablespoon salt
• 1 tablespoon turmeric powder
• 1 cup mustard oil – added in batches

Oler achar recipe instructions

• Soak the seedless tamarind in 1/4 cup boiling water. Allow this to soak for 10-15 minutes. Once it has softened, mash the tamarind using your fingertips and make a thick paste. Remove seeds, if any.
• Clean the green chilies and wipe them dry using a cotton kitchen cloth. Give them a rough chop.
• Now take a large blender jar and add the tamarind, chopped ginger, green chilies, and half of the chopped yam or ol (suran/jimikand). Place the lid on the jar and fasten it. Blend it on low speed by giving it regular stirs at intervals. Scrape the sides and push them towards the center at the blades and give it a blend.
• Add the turmeric powder, salt, garlic, and the rest of the chopped yam pieces. Give it a blend again until you get a fibrous mix. Adding garlic is optional. You can omit it in case you do not prefer it.
• Take it out in a large mixing bowl and give it a mix. If you find larger pieces of yams or ol, run them again in the blender. Once everything has turned into a fibrous yet homogenous mix, pour the mustard oil so that you get an oily mix.
• Spread the mix uniformly in a glass mixing bowl or a dish and place it somewhere it would get direct sunlight for most of the day. Keep giving it a mix every hour or so, as it will form a brownish crust due to drying.
• At the end of the day, give it a last mix and pour some mustard oil, forming a thin covering layer. Cover the bowl and place it in a cool and dry place.
• Repeat this process of sun drying and the addition of oil for the next 7-8 days until the achar has dried up considerably and darkened in color.
• When it’s ready, transfer to a clean, dry glass jar. Continue keeping the jar in sunlight for the next couple of days (without the lid) to allow the flavors to mature further.

Pro tips for the best Bengali oler achar

• Mustard oil is key! It gives that authentic Bengali flavor and helps preserve the pickle.
• Drying is crucial. Ensure the ol pieces are fully dried to prevent mold and spoilage.
• Use a sterilized glass jar. This extends the pickle’s shelf life. Also, use a clean and dry spoon every time you take some out of the jar.
• Let it mature. The flavors deepen over time, so don’t rush—wait a few days before digging in! Once the pickle is transferred to airtight jars, place them in direct sunlight with their lids removed to remove any moisture content.
• Keep it moisture-free. Always use dry utensils while serving to avoid spoilage. Moisture also leads to fungal growth, so it is important to dry the storing jars and spoons used to scoop them out subsequently to prevent fungus in your achar
• Want more heat? Add more fresh green chilies.
• No sunlight? In case the sun gods aren’t in flavor, add 2-3 tablespoons of vinegar as a preservative for this achar recipe. Adding acidic agents such as tamarind and vinegar lowers the pH of the pickle mix, thus making it harder for bacteria and fungus to grow. This in turn increases the shelf-life of the achar.

Storage suggestions

Like most homemade pickle recipes, it is an artificial preservative-free achar recipe. Hence, we need to be extra careful with its handling and storage. Store it in a cool and dry place. If you have a window or ledge that gets bright sunlight for 3-4 hours, place these pickle jars with their lids slightly open to remove any moisture buildup inside the bottle.

Always use a dry spoon to take out the achar or pickle from the bottle and immediately tighten the lid. Do not keep any kind of spoon inside the achar bottle, as it can cause metal poisoning.

More achar recipes

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