Khar is not just a dish in Assam, it is a cultural identity. This one-of-a-kind alkaline preparation is made using raw papaya and an essential ingredient known as khar, traditionally extracted by filtering water through the sun-dried ashes of banana peels. Khar is known for its digestive benefits and subtle cleansing properties.
Typically served as the first course of an Assamese meal, Khar is light, slightly bitter-sweet, and carries a distinctive earthy flavor that prepares the stomach for heavier curries and rice. It’s usually vegetarian, though variations with lentils, fish, or pulses also exist.
Raw papaya – 1 medium (peeled, deseeded, grated or chopped)
Mustard oil – 2 tbsp
Khar (banana ash filtrate) – ½ to 1 cup
(or substitute with baking soda – ½ tsp in warm water)
Panch phoron – 1 tsp
(or use mustard seeds and fenugreek)
Dry red chili – 1–2
Salt – to taste
Water – 2 cups
Peel and deseed the raw papaya.
Grate or finely chop it for even cooking.
Rinse in water to remove excess sap.
Burn dried banana peels to ash.
Mix ash in water, strain using muslin cloth – this is your natural alkaline khar.
Set aside the filtrate.
(Alternative: Mix ½ tsp baking soda in warm water if banana peel ash isn’t available.)
Heat mustard oil in a pan until it smokes lightly, then reduce flame.
Add panch phoron and dry red chilies; let them crackle.
Add the papaya and sauté for 3–4 minutes.
Pour in the khar filtrate or baking soda water.
Add additional water as needed, along with salt.
Cover and cook for 15–20 minutes until papaya is soft and infused with the khar flavor.
Once the papaya is tender and the water is slightly reduced, remove from heat.
Serve hot with steamed rice as the first course of your Assamese meal.
Pair Assamese Khar with plain rice and a wedge of lemon. It’s traditionally served before other heavier dishes in a full Assamese thali.