Jujubes (ziziphus jujuba) is known as “Topa Kul” in Bengali. In the chilling months of winter one of the feasting aspects that you look for is some fanatic sweet and sour “Topa Kul”.
Both raw and cooked it is like a wonder to all kids and a favorite item for the famine gender of the society. Other than these there are so many other recipes like Kul die tok dal, Kul er ombol or chutney and even kuler achar.
It is mostly available in Bengal, Assam, Orissa and Bangladesh.
Uses of Topa Kul in Bengali & Indian Cuisines
Topa kul is mainly a sweet and sour fruit which is mainly a wonderful soury dish which actually gives you a moment to enjoy. The tingling taste of the kul will refresh your body and mind.
Gur diye Tentuler Towk or Gur Aam are some of the alternatives which can be given in terms of it. There are some of the patent recipes of “Topa Kul” which we will share here. These are mainly Bengali recipes.
Topa kul is considered as one of the souring agents which is considered as the best dish to complete the whole plate. The concept of “Chatni” or “Chutney” which means you a runny syrup which you will lip and eat.
The emotion which resides in the “Chetey Chetey Khawa” is considered as the best one. The kul is mixed with salt and pepper and kept aside.
You can say it is marinated, then Panch Foron is added to temper the ghee or oil, add tomatoes if you want along with kul and some raisins (optional).
Then stir fry it for some time, add salt and turmeric and then at the end Gur/ Jaggery is added with water eventually. This will give the dish a sweet along with a tangy taste. You can spread some “Bhaja Moshla” if you want.
Kuler Achar
This is one of the traditional pickles which is made with Kul or known as Jujubes (ziziphus jujuba). This is made up with small topa kul and jaggery.
The topa kul is being cooked with jaggery. Mustard oil is being tempered with paanch foron. Then the topa kul is being added and it is cooked with turmeric and jaggery.
It is then garnished with a masala that is made up with dried chili, fennel seeds, coriander seeds and fennel seeds.
Kuler Chatni
Chatney is a runny liquid which is eaten by licking the sweet and sour taste. This is made with a little bit of mustard oil with paanch foron tempering and dried red chili.
Then the topa kul is added and cooked with turmeric and jaggery/sugar. Water is more in this dish and when it is done it will be garnished with masala that is made up with dried chili, fennel seeds, coriander seeds and fennel seeds.
Questions & Answers:
How Does Topa Kul Taste?
Topa kul tastes sour and sweet. If it is too ripe then it is sweet, otherwise it is sour.
What Can Be Made from Topa Kul?
You can make different types of aachar and even chaatni from Topa Kul.
What Can You Do with a Lot of Topa Kul?
You can make Kuler achar with lots of Kul.
What Goes Best with Topa Kul?
Jaggery goes best with topa kul.
What is Topa Kul Called in Different Languages?
Topa kul is a Bengali word which is known as Jujubes (ziziphus jujuba) in English and Hindi as Kul.
