Koldil Khar
Tender banana blossom cooked in a mild alkaline khar gravy, a signature Assamese dish that celebrates the unique earthy flavors of Northeast India. The khar—filtered water from burnt banana peels—gives this delicate dish its distinctive clean, smoky character. Light, soothing, and perfect with steamed rice.
For 4 servings
- prep · ~15 min
Clean the banana blossom.
1.Peel away the tough outer purple bracts of the banana blossom.2.Remove the cluster of small florets inside with your fingers.3.Pull out the long stamen from each floret and discard.4.Chop the cleaned florets and tender inner core into fine pieces.5.Soak the chopped blossom in water to prevent discoloration.TIPApply a little mustard oil to your hands before handling banana blossom to prevent the sticky sap from staining your palms. - boil · ~10 min
Boil the banana blossom.
1.Drain the chopped banana blossom from the soaking water.2.Transfer to a pressure cooker or deep pan with 1 cup of water.3.Add a pinch of salt and boil until tender—2 whistles in a pressure cooker, or 10 minutes in an open pan.4.Drain and set aside. Reserve the cooking water.TIPThe blossom should be soft but not mushy. Overcooking will turn it to a paste. - prep · ~2 min
Prepare the rice paste.
1.Drain the soaked rice and transfer to a small grinder or mortar-pestle.2.Grind to a coarse paste with 1 tablespoon of water.3.Set aside. - saute · ~3 min
Sauté the aromatics.
1.Heat mustard oil in a pan over medium heat until it reaches its smoking point.2.Allow the smoke to subside slightly, then add crushed garlic and slit green chilies.3.Sauté for 30 seconds until fragrant.4.Add the turmeric powder and stir quickly.TIPMustard oil must be heated properly until it smokes to remove its raw pungency. This is essential for authentic Assamese flavor. - simmer · ~7 min
Cook with khar.
1.Add the boiled banana blossom to the pan and stir to coat with the aromatics.2.Pour in the khar and the reserved cooking water from the banana blossom.3.Season with salt and bring to a gentle simmer.4.Stir in the coarse rice paste and cook for 3-4 minutes, stirring occasionally.5.Let the gravy thicken slightly to a semi-dry consistency.TIPThe rice paste acts as a natural thickener. Stir continuously after adding it to prevent lumps from forming. - serve
Serve hot with steamed rice.
Remove from heat and let the dish rest for 2 minutes. The flavors deepen as it cools slightly. Serve warm in a katori alongside plain steamed rice. The mild, alkaline khar pairs beautifully with a tangy tomato chutney on the side.
TIPKoldil Khar tastes even better the next day as the flavors meld. Store any leftovers in the refrigerator.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear disposable gloves or oil your hands before cleaning the banana blossom to avoid stubborn sap stains.
- 2Reserve the cooking water after boiling the blossom—it adds flavor and helps adjust gravy consistency.
- 3Always heat mustard oil until it smokes, then let it cool slightly, to mellow its raw pungency.
- 4Stir the rice paste continuously as it cooks to prevent lumps; it naturally thickens the gravy.
- 5Koldil Khar tastes even better the next day as the flavors meld; refrigerate leftovers in an airtight container.
- 6If using store-bought kolakhar, start with 1½ tbsp and adjust—the strength of commercial khar varies.
Adapt it for your goals.
Low-fat
Reduce mustard oil to 1 tbsp and skip the final rice paste—the khar itself provides enough body; perfect for those seeking a lighter dish.
protein boostProtein boost
Add ½ cup of cooked urad dal or moong dal along with the rice paste for a heartier, protein-rich version that still respects the dish's character.
veganVegan
Naturally vegan as written; ensure your khar is plant-based and serve with rice for a complete, satisfying plant-based meal.
no khar substituteNo-khar substitute
Replace khar with 1 tsp baking soda dissolved in ½ cup water for a gentle alkaline effect, though the smoky note will be missing.
Why this is on our healthy list.
Rich in Fiber
Banana blossom is an excellent source of dietary fiber, which supports healthy digestion and helps maintain blood sugar stability.
Natural Alkaline Support
Khar made from burnt banana peels contributes mild alkalinity that can aid digestion and balance stomach pH.
Low in Calories
This dish is low in fat and calories, made primarily from vegetables and a small amount of rice, suiting weight-management diets.
Packed with Antioxidants
Turmeric and garlic provide anti-inflammatory compounds, while banana blossom offers flavonoids that combat oxidative stress.
Frequently asked questions
Fresh is best for texture, but canned works in a pinch—rinse it well to remove brine, then proceed with boiling. Frozen blossom should be thawed and pressed dry before cooking.
