Papaya Khar
A unique and traditional Assamese delicacy made with raw papaya and an alkaline base called 'khar'. This simple, soupy curry has a distinct savory and earthy flavor, and is traditionally enjoyed as the first course with steamed rice to cleanse the palate.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Papaya: Peel the raw papaya, slice it in half, and scoop out the seeds. Cut the flesh into small, uniform 1-inch cubes. Rinse the cubes under cold water and set aside.
- 2
Step 2
- a.Make the Tempering (Tadka): Heat mustard oil in a kadai or a medium-sized pot over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle and become fragrant, which takes about 30 seconds.
- 3
Sauté the Aromatics: Add the slit green chilies and ginger paste to the hot oil
- a.Sauté for another 30-45 seconds, stirring continuously, until the raw smell of the ginger disappears.
- 4
Cook the Papaya: Add the cubed raw papaya to the pot
- a.Stir well to coat the papaya with the oil and spices. Sauté for 2-3 minutes.
- 5
Step 5
- a.Simmer the Curry: Pour in 1.5 cups of water, then add the turmeric powder and salt. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the papaya pieces are tender when pierced with a fork.
- 6
Step 6
- a.Add the Khar (Alkali): Once the papaya is fully cooked and soft, add the baking soda. Stir gently. The liquid might froth slightly, which is normal. Let it cook uncovered for another 2 minutes. This step gives the dish its characteristic flavor.
- 7
Garnish and Serve: Turn off the heat
- a.Garnish with freshly chopped coriander leaves. Serve the Papaya Khar hot as the first course with a plate of steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use traditional 'kola khar' (an alkaline liquid made from sun-dried banana peels) if available. Baking soda is the most common and accessible substitute.
- 2Select a firm, dark green raw papaya. It should feel heavy for its size and have no yellow or soft spots.
- 3Do not overcook the papaya after adding the baking soda, as it can make the dish bitter.
- 4Mustard oil provides a pungent, traditional flavor essential to this dish. If you must substitute, use a neutral vegetable oil, but the taste will differ.
- 5This dish is intentionally mild to highlight the unique taste of khar. Avoid adding other strong spices like garam masala or chili powder.
Adapt it for your goals.
Add Lentils
For a heartier version, add 1/4 cup of rinsed masoor dal (red lentils) along with the papaya and an extra 1/2 cup of water. Simmer until both the dal and papaya are cooked through.
Include Other VegetablesInclude Other Vegetables
You can make this dish with other vegetables like bottle gourd (lauki) or taro root (arbi) alongside or instead of papaya.
Fish Head VariationFish Head Variation
A non-vegetarian version, 'Masor Muree Khar', is made by adding a fried fish head (usually Rohu) to the curry while it simmers.
Why this is on our healthy list.
Aids Digestion
Raw papaya is rich in papain, a powerful enzyme that helps break down proteins and aids in digestion, preventing bloating and constipation.
Boosts Immunity
Papaya is an excellent source of Vitamin C, a potent antioxidant that strengthens the immune system and helps the body fight off infections.
Low in Calories
This dish is prepared with minimal oil and is primarily boiled, making it very low in calories and ideal for weight management.
Anti-Inflammatory Properties
Both turmeric, with its active compound curcumin, and the enzymes in papaya possess anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
Khar is a unique alkaline ingredient that defines a whole category of Assamese dishes. Traditionally, it's a liquid strained through the ashes of sun-dried banana peels. It has a distinct savory, earthy, and slightly astringent taste. Baking soda is a common modern substitute to replicate its alkaline properties.