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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.
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.
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.
Sauté the Aromatics: Add the slit green chilies and ginger paste to the hot oil. Sauté for another 30-45 seconds, stirring continuously, until the raw smell of the ginger disappears.
Cook the Papaya: Add the cubed raw papaya to the pot. Stir well to coat the papaya with the oil and spices. Sauté for 2-3 minutes.
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.
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.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Papaya Khar hot as the first course with a plate of steamed rice.
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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.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 125.45 calories per serving with 1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
You can make this dish with other vegetables like bottle gourd (lauki) or taro root (arbi) alongside or instead of papaya.
A non-vegetarian version, 'Masor Muree Khar', is made by adding a fried fish head (usually Rohu) to the curry while it simmers.
Raw papaya is rich in papain, a powerful enzyme that helps break down proteins and aids in digestion, preventing bloating and constipation.
Papaya is an excellent source of Vitamin C, a potent antioxidant that strengthens the immune system and helps the body fight off infections.
This dish is prepared with minimal oil and is primarily boiled, making it very low in calories and ideal for weight management.
Both turmeric, with its active compound curcumin, and the enzymes in papaya possess anti-inflammatory properties that can help reduce inflammation in the body.
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.
Yes, Papaya Khar is very healthy. It is light, low in calories, and excellent for digestion due to the enzyme papain found in raw papaya. It's a simple, boiled preparation with minimal oil and spices.
One serving of Papaya Khar contains approximately 120-140 calories, making it a light and healthy dish. The exact count depends on the amount of oil used.
You can, but it would not be 'Khar'. The alkaline ingredient is what gives the dish its name and signature flavor profile. Without it, you would have a simple boiled papaya curry.
The flavor is unique and might be an acquired taste for some. It is mildly savory, slightly earthy, and has a subtle alkaline note from the khar. It is not spicy or sour, and it serves to cleanse the palate before the rest of the meal.
Store any leftover Papaya Khar in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.