Papaya Khar | Assamese Traditional Recipe


 
 

A light, alkaline raw papaya curry from Assam, cooked with kolakhar – the soul of Assamese cuisine.

Description

Papaya Khar is one of Assam’s most iconic dishes, traditionally served as the first course in an Assamese meal. Made with raw papaya and flavored with kolakhar (alkaline water prepared from sun-dried banana peel ash), this dish is light, earthy, and deeply cleansing. It is often eaten with steamed rice to aid digestion and balance the stomach. In this recipe, we’ll share the authentic way to prepare papaya khar at home along with substitutes if you don’t have kolakhar.

Time & Yield

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

  • Yield: Serves 3–4

Difficulty + Cuisine/Category

  • Difficulty Level: Easy

  • Cuisine: Assamese, Indian (North-Eastern)

  • Category: Vegetarian, Traditional Curry

Flavor Profile

  • Light, mildly salty, earthy, alkaline, and slightly bitter-sweet from the papaya.

Ingredients

Main Ingredients

  • Raw papaya – 500 g (about 1 medium, peeled and diced into small cubes)

  • Water – 500 ml (about 2 cups)

  • Salt – to taste

Flavoring & Cooking

  • Mustard oil – 2 tbsp

  • Dry red chillies – 2–3

  • Panch phoran (Assamese five spice) or mustard seeds – ½ tsp

Kolakhar

  • Kolakhar (banana peel ash filtrate) – 3 tbsp
    (or substitute: ½ tsp baking soda mixed in ½ cup water)

Equipment Needed

  • Kadai or deep-bottomed pan

  • Knife & chopping board

  • Ladle/spoon

  • Strainer (if preparing homemade kolakhar)

Step-by-Step Instructions

  1. Prepare Kolakhar (if homemade):

    • Burn dried banana peels (preferably bhim kol) into ash.

    • Mix ash with water, stir well, and strain to collect the alkaline filtrate.

  2. Heat Mustard Oil:

    • In a kadai, heat mustard oil until it starts to smoke lightly.

    • Add dry red chillies and panch phoran (or mustard seeds). Let them splutter.

  3. Cook Papaya:

    • Add diced raw papaya and sauté for 2–3 minutes.

  4. Simmer:

    • Pour in 2 cups water and add salt.

    • Cover and cook until papaya becomes soft (about 15 minutes).

  5. Add Kolakhar:

    • Stir in kolakhar (or baking soda substitute).

    • Simmer for another 5–7 minutes until the curry is light and flavorful.

  6. Adjust Consistency:

    • The curry should remain thin and soupy, not thick.

Equipment Note: If using a cast-iron kadai, the alkaline nature of kolakhar can react with it. Use a stainless steel or non-stick pan instead.

Serving Suggestions

  • Serve hot with plain steamed rice as the first course of an Assamese thali.

  • Traditionally followed by dal, fish curry, or meat dishes.

Tips, Variations & Substitutions

  • No kolakhar available? Use ½ tsp baking soda dissolved in ½ cup warm water.

  • Papaya substitutes: Bottle gourd or pumpkin can also be used.

  • Additions: Some households add pulses like black gram (mati dal) for extra depth.

  • Oil swap: Mustard oil gives authentic taste, but sunflower oil can be used.

Storage, Shelf Life & Leftovers

  • Storage: Keep in airtight container in refrigerator.

  • Shelf life: Up to 24 hours (best eaten fresh).

  • Reheating: Gently reheat in a pan; avoid microwaving to preserve flavor.

Pairings

  • Steamed rice (a must!)

  • Assamese dal (Masoor or Arhar dal)

  • Fried fish or fish curry

  • Aloo pitika (mashed potato with mustard oil)

Nutrition Facts (per serving, approx.)

  • Calories: 120 kcal

  • Carbohydrates: 12 g

  • Protein: 2 g

  • Fat: 7 g

  • Fiber: 3 g

  • Sodium: 220 mg

Allergens & Dietary Info

  • Gluten-Free

  • Vegan-Friendly

  • Nut-Free

  • Contains mustard oil (check for allergies)

Additional Context

Khar is unique to Assamese cuisine—it is both food and medicine. Traditionally believed to cleanse the stomach and balance digestion, it’s always eaten as the very first dish in a proper Assamese meal.

Background / Story

The word khar comes from the Assamese practice of using alkaline water made from banana peel ash. Assam is one of the few cultures in the world where an alkaline filtrate is used in daily cooking. Papaya Khar (Amita Khar) is the most common and widely loved form, often cooked in every Assamese household.

FAQs

Q1: Can I make khar without kolakhar?
Yes. Use baking soda water as a substitute, though the flavor won’t be exactly the same.

Q2: Can ripe papaya be used?
No, khar is always made with raw papaya.

Q3: Is papaya khar good for digestion?
Yes. It’s traditionally consumed at the start of a meal to aid digestion.

Q4: Can I store khar overnight?
Yes, but it’s best eaten fresh as the taste may alter after refrigeration.

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