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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.
🥗 Traditional Assamese Raw Papaya Khar Recipe
🕠Prep Time: 15 minutes
🳠Cook Time: 20–25 minutes
ðŸ½ï¸ Serves: 3–4 people
🧄 Ingredients:
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Raw papaya – 1 medium (peeled, deseeded, grated or chopped)
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Mustard oil – 2 tbsp
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Khar (banana ash filtrate) – ½ to 1 cup
(or substitute with baking soda – ½ tsp in warm water)
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Panch phoron – 1 tsp
(or use mustard seeds and fenugreek)
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Dry red chili – 1–2
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Salt – to taste
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Water – 2 cups
🲠Step-by-Step Instructions:
🔪 Step 1: Prepare the Papaya
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Peel and deseed the raw papaya.
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Grate or finely chop it for even cooking.
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Rinse in water to remove excess sap.
🧪 Step 2: Make the Khar (If traditional)
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Burn dried banana peels to ash.
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Mix ash in water, strain using muslin cloth – this is your natural alkaline khar.
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Set aside the filtrate.
(Alternative: Mix ½ tsp baking soda in warm water if banana peel ash isn’t available.)
🳠Step 3: Cook the Papaya
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Heat mustard oil in a pan until it smokes lightly, then reduce flame.
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Add panch phoron and dry red chilies; let them crackle.
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Add the papaya and sauté for 3–4 minutes.
🥘 Step 4: Add Khar & Simmer
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Pour in the khar filtrate or baking soda water.
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Add additional water as needed, along with salt.
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Cover and cook for 15–20 minutes until papaya is soft and infused with the khar flavor.
🌿 Step 5: Serve It Fresh
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Once the papaya is tender and the water is slightly reduced, remove from heat.
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Serve hot with steamed rice as the first course of your Assamese meal.
🚠Serving Suggestion:
Pair Assamese Khar with plain rice and a wedge of lemon. It’s traditionally served before other heavier dishes in a full Assamese thali. |
