Explore 7 Types Of Khar This Spring Season

The food of Assam is a delicious fusion of strong tastes, varied textures, and fragrant spices. Flavorful and aromatic foods are produced by utilising fermented products, fresh herbs, and native greens, which contribute to the overall taste profile. Rice-based staples, substantial vegetable meals, and delicate meats and seafood all have different textures. The distinctive flavour profile of Assamese food reflects the region's rich cultural variety and culinary legacy.

This cuisine is famous for its simplicity and less spicy dishes.

The unusual Assamese cuisine, khar, has a unique flavour and texture. The sour water, also known as "kola khar," improves the flavour profile overall and adds a hint of bitterness. The Kola Khar is an sour water created by filtering water through the ashes of sun-dried sunflower plants . The water's composition is altered by the ashes, which give it a sour quality. Kola khar is an essential element in many Assamese traditional meals, especially when making Khar.

Here are some different types of khar from Assamese cuisine:

1. Lau Khar: 

Bottle gourd is used in Lau Khar, an Assamese cuisine that has a distinct flavour and texture for the sour water. The flavour of the dish is enhanced by the faint bitterness added by the sour water. The bottle gourd gets soft and creamy, which makes for a fun textural contrast. The bottle gourd is prepared by cooking it in sour water; occasionally  lentil dumplings are added for texture. Lau Khar makes a satisfying and tasty side dish when served with rice. It is a treasured component of Assamese cuisine because of its adaptability, which permits changes.

Video Credit: YouTube/ Chef BB's Kitchen

2. Matikor Khar: 

Fenugreek greens in sour water is the star of Matikor Khar, an Assamese delicacy with a distinct flavour and texture. The faint bitterness of the sour water mellows the earthy fenugreek flavour. The greens are delicate, and the dish has a substantial mouthfeel. Fenugreek greens are prepared by cooking them in sour water with pulses and vegetables . Matikor Khar provides a well-balanced dinner when paired with plain rice. In Assamese cuisine, the bitterness of the khar is often countered by foods like fish curry or mashed potatoes, resulting in a tasty and harmonic mix.

3. Bilahi Khar: 

The distinct taste of "kola khar," or sour water, gives bilahi khar, an Assamese dish, a somewhat bitter flavour that is enhanced by the tanginess of tomatoes. With the softness of the tomatoes and the possible addition of vegetables, the meal has a pleasing texture. Tomatoes are prepared by cooking them in sour water with beans and spices. The flavours of bilahi khar and plain rice complement each other wonderfully. It makes for a delicious and traditional gastronomic experience when combined with other Assamese specialties like fish curry (Masor Tenga) or pigeon pea curry (Dal Tenga).

4. Mankho Khar: 

Mankho Khar is a delicious Assamese meal with a distinct flavour and texture. A faint bitterness is added by the sour water, called "kola khar," which improves the flavour. Typically, it contains fish, raw papaya, and pulses to make a tasty and filling stew. The fish has a sensitive texture because of the sour water. Mankho Khar is traditionally served with steaming rice. The dish's depth of flavour and complexity make it the ideal side dish for straightforward rice-based meals, letting the rich flavours of Assamese cuisine shine through.

5. Masor Khar: 

Assamese delicacy Masor Khar has a distinct flavour and texture. With fish cooked in sour water, it has a delicate texture and a hint of bitterness. To make a tasty and filling dish, raw papaya, legumes, and fish are combined during cooking. To improve the overall taste experience, serve it with classic Assamese sides like "Bilahi Khar" (tomatoes in sour water) or "Boror Khar" (lentil dumplings in sour water). Masor Khar's unique flavour and velvety texture are perfectly trapped in Assamese food culture.

6. Aloo Khar: 

Traditional Assamese cuisine, aloo khar, is made of potatoes boiled in sour water (also known as "kola khar"). Because of the sour water, it has a distinct flavour with a hint of bitterness. The dish's rich taste and soft potatoes combine to create a wonderful texture. Simmering potatoes with kola khar results in a fragrant and tasty dish. Rice and aloo khar go together like clockwork, adding to the whole meal experience. Because of its adaptability, it can enhance other Assamese meals like fish curry or preparations made with lentils, resulting in a pleasing harmony of flavours on the tongue.

7. Kol Khar: 

Kol Khar has a distinct flavour and texture and is made with banana stems in sour water. A light bitterness is added by the sour water, which improves the flavour overall. The texture of the banana stem is soft but crisp. The preparation involves slicing and cooking the banana stem with spices and pulses. Kol Khar is typically served with rice and goes well with dishes like "Bilahi Khar" (tomatoes in sour water) and "Masor Tenga" (sour fish curry). By balancing flavours, textures, and nutritional components, the pairing produces a well-rounded supper that highlights the richness of Assamese cuisine.