Assam GK Topic

What Is Dupor Tenga Paat In Assam? Health Benefits And How To Cook Traditional Assamese Sour Leaf

Dupor Tenga Paat is a distinctive sour-tasting leafy vegetable found and widely used in Assamese cuisine. Known for its tangy flavor, Dupor Tenga Paat adds a refreshing sour note to many traditional dishes and is especially popular during the summer months when light and sour foods are preferred.
What Is Dupor Tenga Paat In Assam? Health Benefits And How To Cook Traditional Assamese Sour Leaf illustration

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Detailed Notes

Nutritional Benefits of Dupor Tenga Paat

  • Rich in Vitamin C: Boosts immunity and supports skin health.

  • High in Antioxidants: Helps protect the body against free radicals.

  • Good Source of Dietary Fiber: Aids digestion and promotes gut health.

  • Low in Calories: Suitable for healthy and balanced diets.

Cultural Importance in Assam

Dupor Tenga Paat is cherished in Assamese households for its unique sour flavor, which enhances the taste of meals. It is often used in sour curries and chutneys and pairs exceptionally well with plain rice, making it a staple during hot weather.

How to Cook Dupor Tenga Paat – Traditional Assamese Recipe

Ingredients:

  • 2 cups fresh Dupor Tenga Paat (washed and chopped)

  • 1 medium potato or tomato (optional, diced)

  • 2–3 garlic cloves (crushed)

  • 1–2 green chilies (slit)

  • 2 tablespoons mustard oil

  • Salt to taste

Method:

  1. Heat mustard oil in a pan until it smokes slightly.

  2. Add crushed garlic and green chilies, sauté until fragrant.

  3. Add diced potatoes or tomatoes if desired, cook for 2–3 minutes.

  4. Add chopped Dupor Tenga Paat and salt, stir thoroughly.

  5. Cover and cook on low flame for 5–7 minutes until the leaves soften.

  6. Serve hot with steamed rice for an authentic Assamese meal.

Popular Variations

  • Dupor Tenga Paat cooked with fish or small prawns for added flavor.

  • Sour leaf chutney using Dupor Tenga Paat as the main ingredient.

Dupor Tenga Paat is a treasured ingredient in Assamese cuisine, valued for its tangy taste, health benefits, and versatility in cooking.