🥥 “Without Khar, a meal feels empty” – every Assamese mother proudly says!
If you’re exploring the authentic taste of Assam, one dish you simply can’t ignore is Khar. This traditional Assamese recipe is more than just food – it’s a cultural expression. Made from raw papaya and filtered alkaline water from sun-dried banana peels (Kola Khar), Khar is the soul of every Assamese kitchen.
Whether you’re an adventurous foodie or a culture-loving home cook, this Khar recipe from Assam brings simplicity, nutrition, and nostalgia to your plate.
🥘 What is Khar? – A Heritage Dish of Assam
Khar is a unique alkaline preparation native to Assam. It gets its name from the special filtrate called kola khar – made by burning dried banana peels and collecting the ash-infused water. The alkaline nature not only enhances digestion but adds a distinct earthy flavor. This dish is usually made with raw papaya, but other veggies like bottle gourd or pulses are also used in variations.
🌿 Ingredients to Make Assamese Khar at Home
Here’s what you’ll need for an easy Khar recipe:
- 1 medium-sized raw papaya (peeled and grated)
- 1–2 tablespoons of mustard oil
- ½ teaspoon of panch phoran (Assamese five spice)
- 2 dried red chilies
- Salt to taste
- 1 cup of kola khar water (filtered ash water or soda bicarb alternative)
📝 Tip: If you can’t source banana peel ash, a pinch of baking soda in water is the nearest alternative.
🍳 Step-by-Step: How to Cook Khar Recipe from Assam
Let’s bring Assam into your kitchen with this easy preparation:
1️⃣ Step 1: Prepare the Khar Water
- Burn sun-dried banana peels till they turn to ash.
- Add the ash to water and strain. Store the kola khar water.
2️⃣ Step 2: Stir-fry the Raw Papaya
- Heat mustard oil in a kadhai or deep pan.
- Add panch phoran and dried red chilies for tempering.
- Add grated raw papaya and sauté for 3–4 minutes.
3️⃣ Step 3: Add Khar and Simmer
- Pour the khar water and let it simmer for 10–12 minutes.
- Add salt and cook until the papaya is soft and infused.
Serve hot with plain rice and enjoy the alkaline goodness of Assam.
🧘 Why Khar is Not Just Food, But Medicine
- Detoxifies the digestive system
- Aids in alkaline balance in the body
- Boosts fiber and is gut-friendly
- Low in oil, perfect for healthy eating
Khar isn’t just about flavor – it’s a functional food treasured for generations.
👨🍳 Variations of Khar Across Assam
- Khar with pulses – using black gram or split pigeon peas
- Khar with bottle gourd – light and hydrating summer variation
- Fish Khar – small fish fried and added to the alkaline curry
- Khar Dal – yellow lentils with Khar water, simple and fulfilling
🌏 Bringing Assam to the World with Khar
In every Assamese household, Khar is the opener to a meal – gentle, grounding, and nostalgic. Sharing this traditional Khar recipe from Assam is a way to preserve and promote indigenous flavors. Whether you’re writing a food blog, hosting a cooking show, or trying regional Indian cuisine, this dish deserves the spotlight.
🧾 Conclusion: Khar – Taste of Assam in Every Bite
To conclude, this Khar recipe from Assam is easy to make, rich in history, and wholesome for your gut and soul. Try this at home and take your taste buds on a culinary trip to the North East. Want more traditional Indian recipes? Bookmark this blog and share it with your foodie friends!