Bhim Kol Khar
Bhim Kol Khar is a traditional Assamese dish made using Bhim Kol (a variety of banana native to Assam) and Khar (an alkaline extract derived from sun-dried and burned banana peel or other plant-based sources). This dish holds cultural and culinary significance in Assamese cuisine, especially in rural households.
Bhim Kol Khar of Assam
Bhim Kol Khar is a traditional Assamese dish made using Bhim Kol (a variety of banana native to Assam) and Khar (an alkaline extract derived from sun-dried and burned banana peel or other plant-based sources). This dish holds cultural and culinary significance in Assamese cuisine, especially in rural households.
What is Bhim Kol?
Bhim Kol (Musa balbisiana) is a unique banana variety found in Assam. It is larger, sweeter, and more fibrous than regular bananas and is often used for medicinal and nutritional purposes. It is considered highly nutritious and is frequently given to children, pregnant women, and the elderly.
What is Khar?
Khar is a traditional alkaline preparation in Assamese cuisine, made by filtering water through the ashes of sun-dried banana peels (typically of the Bheem Kol variety). It imparts a distinct earthy and slightly bitter taste to dishes and is known for its digestive benefits.
Preparation of Bhim Kol Khar
Banana Selection: Ripe Bhim Kol bananas are peeled and mashed.
Khar Addition: A small amount of khar extract is added to enhance the taste.
Other Ingredients: Mustard oil, salt, and sometimes mashed potatoes or raw papaya are mixed for additional flavor.
Serving: The dish is usually eaten with plain rice as a comforting, home-style meal.
Health Benefits
Aids digestion due to the alkaline nature of khar.
Rich in fiber and potassium, beneficial for gut health.
Natural energy booster from the high carbohydrate content in Bhim Kol.
Cultural Significance
Bhim Kol Khar is deeply rooted in Assamese food traditions. It is often consumed as a simple, everyday meal but is also valued for its medicinal properties. Khar-based dishes are typically eaten at the beginning of an Assamese meal to cleanse the palate and aid digestion.
Vendor Information
- No ratings found yet!
-
Out of stock
-
Nashpoti Live Plant (Pack of 1) Original price was: ₹599.00.₹399.00Current price is: ₹399.00.
-
Sabah Snake Grass Plant 1 Healthy Medicinal Plant (1-1.5) feet Original price was: ₹899.00.₹399.00Current price is: ₹399.00.
-
Tez Paat (Bay Leaf) 100 grams Original price was: ₹350.00.₹150.00Current price is: ₹150.00.
Bay leaf, known as “Tez Paat” in Assam, is a highly aromatic spice derived from the Cinnamomum tamala tree. Assam is one of the major producers of bay leaves in India, where it grows abundantly in the hilly regions and dense forests of the state.
-
Kothal Guti (Jackfruit Seeds)
Jackfruit seeds, locally known as **”Kathalor Guti”** (কঁঠালৰ গুটি) in Assam, are a nutritious and delicious byproduct of the widely consumed jackfruit (*Artocarpus heterophyllus*). While the fruit’s fleshy part is enjoyed for its sweet taste, the seeds are often dried, roasted, or cooked in various Assamese dishes. They are rich in protein, fiber, and essential nutrients, making them a valuable part of traditional cuisine.
Out of stock
-
Elephant Apple Dehydrated for Dal,Fish Curry,Soup | Ow Tenga | 100% Natural Organic| Zero Preservatives | 100 grams
Dry Elephant Apple**, locally known as *Ou Tenga* (অ’ টেঙা) in Assam, is a popular dried fruit used in traditional Assamese cuisine. Elephant apple (*Dillenia indica*) is a sour fruit commonly found in Assam and other parts of Northeast India. Drying it preserves its tangy flavor and allows it to be used throughout the year.
Product Enquiry
Related Products
Pani Tenga (পানী টেঙা) is a traditional sour curry from Assam, known for its light, tangy, and refreshing taste. The name “Pani Tenga” translates to “sour water,” which perfectly describes its thin, soupy consistency and mildly sour flavor. This dish is commonly enjoyed as a palate cleanser and digestive aid, especially during hot and humid weather.
Dry bamboo shoot is a widely used ingredient in Assamese cuisine, known for its distinct aroma and tangy, slightly fermented taste. It is an essential part of the traditional diet, especially among indigenous communities such as the Bodos, Misings, and Karbis.
Out of stock
Fermented bamboo shoot or ‘Korisa’ is an integral part of Assamese food culture that imparts a distinct earthy and slightly sour flavor to dishes, enhancing their taste.
Dry Thekera Tenga** (*Garcinia pedunculata*), commonly known as *Thekera* in Assam, is a traditional dried fruit widely used in Assamese cuisine. It is known for its sour taste and is often added to dishes to enhance flavor. Thekera is closely related to kokum and is a key ingredient in many Assamese homes, especially during the off-season when fresh thekera is unavailable.
Out of stock
Jackfruit seeds, locally known as **”Kathalor Guti”** (কঁঠালৰ গুটি) in Assam, are a nutritious and delicious byproduct of the widely consumed jackfruit (*Artocarpus heterophyllus*). While the fruit’s fleshy part is enjoyed for its sweet taste, the seeds are often dried, roasted, or cooked in various Assamese dishes. They are rich in protein, fiber, and essential nutrients, making them a valuable part of traditional cuisine.
Out of stock
Dry Elephant Apple**, locally known as *Ou Tenga* (অ’ টেঙা) in Assam, is a popular dried fruit used in traditional Assamese cuisine. Elephant apple (*Dillenia indica*) is a sour fruit commonly found in Assam and other parts of Northeast India. Drying it preserves its tangy flavor and allows it to be used throughout the year.
Reviews
There are no reviews yet.