Papaya khar
Papaya khar, from above
VegVeganAssam

Papaya khar

Raw papaya cooked with khar, the Assamese alkaline secret. The first course of a proper meal.

30 minTime
3 gProtein each
mildSpice
Khar opens the meal2 chapters · 1 min read

Make it your way

Grandma's wayKola khar, papaya, a garlicky finish.
The original
124kcalsame
3 gproteinsame
3 gfibresame
30minutessame

Khar as Assamese homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Raw papaya (green papaya)1 small, peeled and cubed
Masoor dal (red lentils)3 tbsp
Baking soda (bicarb soda, bicarbonate of soda)a pinch, or 2 tbsp kola khar
Mustard oil1½ tbsp
Garlic5 cloves, crushed
Dried red chilli2
Green chilli2, slit
Saltto taste
Water1⅔ cups

Method

3 steps
  1. 1Boil the papaya and masoor dal in water with the khar or a pinch of soda until very soft.
  2. 2Mash lightly, add salt and green chillies and simmer to a thick, soupy consistency.
  3. 3Heat mustard oil, add garlic and dried chillies and fry until golden. Pour over the khar.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Papaya khar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Boror tenga45 min
With a main Kola tilor murgi50 min
To drink Sol kadhi40 min
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