How to prepare authentic Khar food of Assam

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Khar food of Assam is a traditional dish from the northeastern India, and it is an important part of the Assamese cuisine. The dish is made with a special ingredient called kharoli, which is made by filtering water through the ashes of dried banana peels.

Khar is usually served as a palate cleanser or digestive after a heavy meal, and it is believed to have digestive properties. The dish is made with a variety of ingredients, including raw papaya, spinach, taro root, eggplant, and bamboo shoots.

Khar is an ancient dish with a long history, and it has been an integral part of the Assamese cuisine for generations. The dish is believed to have originated in the rural areas of Assam, where people would use the ashes of burned banana peels to make a cleaning agent for their utensils. Over time, people started using the khar to make a dish with a unique flavor and digestive properties.

Today, Khar is a popular dish in Assam, and it is often served at special occasions like weddings and festivals. It is also a staple in many households, and families often have their own unique recipes for making the dish.

Khar is a dish that reflects the rich culture and history of Assam, and it is a testament to the resourcefulness and creativity of the people who live there. The dish has a unique flavor and texture, and it is a testament to the diversity and richness of Indian cuisine.

khar food of assam

Amita Khar of Assam (Papaya)

Here is a recipe for Khar, a traditional food of Assam. Khar is a unique dish made with a special ingredient called kharoli, which is made by filtering water through the ashes of dried banana peels. The dish is often served as a palate cleanser or digestive after a heavy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Indian
Servings 4 people
Calories 75 kcal

Equipment

  • 1 Large Pot

Ingredients
  

  • 1 cup raw papaya peeled and chopped into small pieces
  • 1 cup green peas
  • 1 tablespoon mustard oil
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1-2 dry red chilies
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 cups water
  • 1 tablespoon kharoli a traditional ingredient made from dried banana peels

For Kharoli

  • 2 cups dried banana peels
  • 2-3 cups water

Instructions
 

To make the kharoli

  • Place the dried banana peels in a pot and add enough water to cover them. Boil the peels until they become soft, then mash them with your hands or a potato masher. Strain the liquid through a fine sieve or cheesecloth, discarding any solids. The filtered water is the kharoli.

To prepare Khar

  • In a large pot, heat the mustard oil over medium heat. Add fenugreek seeds, cumin seeds, mustard seeds, and dry red chilies. Fry until the spices start to splutter.
  • Add the chopped papaya, green peas, turmeric powder, and salt to the pot. Stir and cook for a few minutes.
  • Add 2 cups of water to the pot and bring it to a boil. Lower the heat and let it simmer for about 10 minutes or until the papaya is soft.
  • Add the kharoli to the pot and stir well. Cook for another 2-3 minutes and remove from heat.
  • Serve the Khar hot with steamed rice.

Notes

Khar can also be made with other vegetables like spinach, taro root, or eggplant. The preparation process is the same, but the cooking time may vary.
Keyword Assamese Dish, khar

This recipe makes about 4 servings.

Nutrition information per serving:

  • Calories: 75
  • Protein: 3g
  • Carbohydrates: 11g
  • Fat: 3g
  • Fiber: 3g

Khar is a unique and flavorful dish from Assam that is not only tasty but also has some health benefits. The papaya used in the dish is rich in antioxidants and fiber, while the kharoli used in the recipe is known for its digestive properties. Overall, Khar is a healthy and delicious addition to any meal.