Put a Kadai on medium heat. Add all the dry spices, coriander seed, peppercorns, cumin seeds, dry red chillies, bay leaves, fennel seeds and fenugreek. Sauté the spices for 2 minutes without oil. Now put the spices in a mixer and grind them well, into a fine powder.
Soak the kul in cold water for sometime then add a little turmeric powder and salt and steam it for 2 whistles.
Take a kadai, put it on medium flame, and let it heat. Now add mustard seeds and dry red chillies and sauté it a little. Now strain the water and add the steamed kul into the kadai and keep stirring until it soaks up all the water.
Now add the crushed bheli gur on top and keep stirring again, until the gur melts and mixes well with the kul. Keep stirring the mixture in frequent intervals until it soaks up all the water.
Once the gravy gets thick now add the spices that you had grounded earlier in small portions and keep stirring, so that all the spices mix well. If you add all the spices at once, it might not mix well with the entire content.
As your achar looks thick and sticky, sprinkle a little vinegar on top and give it one final stir. Put of the flame, let the achar cool down, then pour the content in a jar and store it for more than a year. You can also sprinkle the left over spices on stop and close the lid. Your Kuler Achar is ready! Enjoy!
P.S. – the vinegar added at the end will help to store the achar for a longer period.