Khar: Assamese Cuisine

Khar: A Traditional Assamese Delicacy with Health Benefits

Assam is a state that boasts of diverse cultures, traditions, and of course, food. The state is home to a variety of dishes that are unique in flavor, texture, and preparation method. One such traditional dish that stands out is Khar. It is a signature dish of Assamese cuisine and is prepared using raw papaya and pulses. The dish is known for its unique taste, nutritional benefits, and digestive properties.

History and Origin

Khar has a significant place in Assamese cuisine and culture. The dish is believed to have originated during the Ahom dynasty in the 13th century. It was the time when the Ahom kings encouraged the cultivation of raw papaya in Assam. Over time, the locals began experimenting with different recipes using raw papaya, and Khar emerged as a popular dish.

Health Benefits of Khar

Khar is not only delicious but also has numerous health benefits. Raw papaya, the primary ingredient of Khar, is known for its digestive properties. It contains an enzyme called papain, which helps in breaking down proteins and aids in digestion. The dish is also rich in fiber, which keeps the gut healthy and prevents constipation. The pulses used in the dish are a great source of plant-based protein, which is essential for muscle building and repair. Additionally, Khar is low in fat and calories, making it an ideal dish for weight-watchers.

Travel Story

I recently had the pleasure of visiting Assam and trying out Khar for the first time. It was during my visit to a small village in the Kamrup district where I was introduced to this traditional Assamese delicacy. The locals were kind enough to invite me to their home and prepare Khar for me. I was amazed by the simplicity of the dish and its unique flavor. The dish was served with steamed rice, and the combination was heavenly. The experience of having Khar in the traditional way was an unforgettable one.

Recipe for Khar

Ingredients:

1 raw papaya, peeled and chopped

1 tablespoon mustard oil

1 teaspoon fenugreek seeds

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

Salt to taste

1/2 cup lentils (moong or urad dal)

Water as required

Instructions:

Soak the lentils in water for 2-3 hours and then grind them into a smooth paste.

In a pan, heat mustard oil and add fenugreek seeds and cumin seeds.

Once the seeds start to splutter, add the chopped papaya and fry for 2-3 minutes.

Add turmeric powder and salt and mix well.

Add the lentil paste to the pan and stir continuously.

Add water as required and let it simmer for 10-15 minutes until the papaya is cooked.

Serve hot with steamed rice.

In conclusion, Khar is a traditional Assamese delicacy that has been passed down from generation to generation. With its unique taste and numerous health benefits, it is a dish that should be tried at least once. If you ever get the chance to visit Assam, don't forget to try Khar and experience the richness of Assamese cuisine.