Feb 12, 2024
Khar is a traditional Assamese dish known for its flavor profile, derived from the use of a key ingredient called "Kharoli" or alkali.
It typically features a variety of vegetables such as papaya, mustard greens, or even raw bananas, cooked with the Khar to create a unique taste.
The process of making Khar involves soaking the Kharoli (alkali) in water until it dissolves, and then using the liquid as a base for cooking the vegetables.
Besides vegetables, Khar can also include fish or meat, enhancing its protein content and adding depth to the dish.
The sourness of Khar comes from fermented mustard seeds or fermented bamboo shoots, contributing to its distinctive tangy flavor.
Khar is often consumed as a side dish with rice in Assamese cuisine, complementing the staple grain with its bold and zesty taste.
This dish is not only cherished for its delicious flavor but also valued for its reputed health benefits, attributed to the use of indigenous ingredients and traditional cooking methods.