Papaya Khar Recipe – An Assamese Culinary Tradition

Papaya khar is an Assamese-style curry that balances ripe papaya with a light mustard, turmeric and green chilli tempering. It is simple, comforting and pairs well with rice.

Ingredients

• 2 cups firm ripe papaya, peeled and cubed
• 1 tablespoon mustard oil
• 1 teaspoon mustard seeds and 1 dried red chilli
• 1/2 teaspoon turmeric, salt and 1 green chilli
• 1 teaspoon sugar and 1 teaspoon lemon juice, optional

Method

1. Heat mustard oil until it shimmers. Add mustard seeds and dried chilli.
2. Add papaya, turmeric, salt and green chilli. Toss gently.
3. Cover and cook on low for 8–10 minutes until tender but not mushy.
4. Balance with sugar and lemon, then serve with steamed rice.

Tips and storage

Use papaya that still holds its shape. Refrigerate for up to 2 days and reheat gently; the curry is best fresh.

More traditional Indian recipes

For more regional cooking, explore our Indian regional recipes, try the Sabudana Khichdi, or browse the Palada Payasam. For another Kerala favourite, see our Aviyal recipe.

More traditional recipes

Explore more regional favourites in our Indian recipes collection, pair this dish with South Indian Sambar, or try Dal Makhani.