Papaya Khar: A Timeless Delicacy

Papaya khar is another distinct specialty of Assam, its unique flavor, and health benefits. Khar is an alkaline additive prepared mainly from the ash or the debris of banana peels or other parts of the papaya tree that forms the essence of all Assamese cuisine preparation. This delicious dish not only represents the rich cultural heritage of Assam but also marks the importance of alkalinity in Assamese culinary practice.

Raw papaya is the local produce in Assam, where there are abundant growths of papayas. It is not only a delicious preparation but also replete with nutritional benefits, so it is staple in many Assamese kitchens. It speaks of the philosophy of Assamese cooking which emphasizes fresh and seasonal ingredients, not much processing.

Papaya Khar is typically served with steamed rice and is often prepared during festivals and special occasions, making it a beloved comfort food for many. The dish symbolises the rich culinary heritage of Assam and is a perfect representation of the region’s connection to nature and its produce.

The Role of Alkalinity in Assamese Cuisine

Assamese cuisine is unique in that it retains the six tastes of ancient Hindu gastronomy, such as sweetness, sourness, bitterness, saltiness, spiciness, and astringency. Alkalinity, introduced through khar, differentiates it from other regional cuisines in India. According to Colleen Taylor Sen, a celebrated culinary historian, khar-making is an important ritual, which is deeply rooted in the culture of Assam, and every matriarch approaches it with diligence.

Khar: Origins and Preparation

What is Khar?

Khar is a liquid substance, dark brown in color. It has an intense astringent aroma and is made out of the ash of the peel of ripe bhim kol, Musa balbisiana or parts of the papaya tree. Making khar is rather simple yet very meaningful. Usually this is done in Kartik and Ahin months.

Ingredients needed to make Papaya Khar:

• Ripe bhim kol peels or Papaya tree parts (stem and bark)
• Pure water
• Sun dry the peels:
  • Cut the peels or papaya parts into small pieces and sundry them for 10-15 days.
• Burn the Dried Peels:
  • Once dried, burn the pieces to create ash.
• Extract Khar:
  • Filter pure water through the ashes and let it sit overnight. The result is a dark, astringent liquid known as khar.

Recipe for Papaya Khar

For Papaya Khar:

• 1 cup of papaya khar (prepared as above)
• 2 cups of diced ripe papaya
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1 teaspoon mustard oil
• Fresh coriander leaves for garnish
• Salt according to taste (if required)

Preparation Time:

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total Time: 25 minutes
• Nutritional Value (per serving):
  • Calories: About 80 kcal
  • Proteins: 2 g
  • Fats: 3 g
  • Carbohydrates: 15 g
  • Fibre: 3 g
  • Vitamins: Rich in Vitamin C and A

Directions to Cook Papaya Khar:

• Heat Mustard Oil: Take a pan and heat the mustard oil until it becomes red-hot and does not smoke.
• Sauté Onions and Chilies: Put the chopped onions and slit green chilies into the oil. Sauté until the onions turn translucent.
• Add Papaya: Mix in the diced papaya and cook for 2-3 minutes, allowing it to soften a little.
• Incorporate Khar: Add the prepared khar and mix well. Cook for another 5 minutes, letting the flavors intermingle.
• Taste and Season: Try the dish and add a small pinch of salt if needed based on your discretion.
• Garnish: Now, switch off the stove and finish with garnishes of fresh coriander before serving.

Conclusion

Papaya khar is not a dish; it symbolizes Assamese culture and culinary heritage. Its flavor from khar makes it one of the masterpieces of natural ingenuity for nutrient-rich, full-of-flavour meals. Now, khar, from its common use as a household ingredient to becoming a showstopper on Assamese restaurant menus, continues to celebrate its legacy as it brings Assam’s flavor to more and more people.

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