Authentic Assamese Khar with Fragrant Joha Rice
A comforting traditional Assamese dish featuring raw papaya infused with purifying banana-trunk ash extract. Served warm with aromatic Joha rice, it makes a uniquely earthy and cleansing meal.
55min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Wash and soak the Joha rice for 15 minutes, then cook with fresh water until fluffy and set aside.
2
Heat mustard oil in a heavy-bottomed pan until fragrant.
3
Add the panch phoron seeds, dried red chillies, and chopped garlic, letting them splutter for a few seconds.
4
Add the diced raw papaya and sauté for about five minutes until slightly softened.
5
Pour in the khar water and add salt to taste, mixing well.
6
Cover the pan and simmer on medium heat until the papaya is completely tender and melts into the broth.
7
Serve the warm khar hot alongside the fragrant cooked Joha rice.
Ingredients
2 cups peeled and diced raw papaya
3 tablespoons khar (banana-trunk ash extract)
2 tablespoons mustard oil
1 teaspoon panch phoron whole spice blend
2 dried red chillies
2 cloves garlic, finely chopped
1 cup Joha rice
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.