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!
-
Bamboo Saloni Original price was: ₹599.00.₹499.00Current price is: ₹499.00.
Saloni is a traditional Assamese tool made from bamboo, primarily used for separating husk from rice or other food grains. This simple yet effective tool has been an essential part of rural Assamese households for generations, reflecting the region’s deep connection with agriculture and bamboo craftsmanship.
-
Bhut Jolokia Flakes
**Bhut Jolokia Flakes** are dried and crushed pieces of **Bhut Jolokia** (Ghost Pepper), one of the hottest chili peppers in the world. Known as *Bih Jolokia* (বিহ জলোকীয়া) in Assam, this fiery chili is a signature spice in Assamese cuisine and is valued for its extreme heat and smoky flavor.
Out of stock
-
Bhut Jolokia Pickle (Pack of 3 x 60g) Original price was: ₹480.00.₹350.00Current price is: ₹350.00.
Prepared in small batches with no preservatives, no artificial colors, and no added flavors, this pickle is 100% natural and authentically Assamese.
Packed in a set of 3 convenient 60g PET bottles, it’s perfect for spice lovers who like to carry bold flavor wherever they go. Use sparingly—it’s hot, bold, and unforgettable!
Ingredients:
-
Bhut Jolokia (Ghost Pepper)
-
Cold-pressed mustard oil
-
Mustard seeds
-
Salt and Assamese spices
100% Natural | No Preservatives | No Artificial Colors or Flavors
Net Weight: 60g per bottle | Pack of 3 | PET Bottles🔥 Warning: Extremely Spicy – For the Brave Only!
Add a fiery twist to your meals with the true taste of Assam.
-
-
Lucky Bamboo Plant with Coconut Pot Original price was: ₹899.00.₹499.00Current price is: ₹499.00.
Baby Bamboo Plant with Handmade Coconut Pot
-
Kath Aalu 500 grams Original price was: ₹350.00.₹250.00Current price is: ₹250.00.
Kath Aalu is a variety of wild yam (Dioscorea species) found in Assam and other parts of Northeast India. It is known for its hard texture, earthy flavor, and rich nutritional value. Traditionally, Kath Aalu is used in rural Assamese cuisine and is often consumed during fasting, traditional rituals, and winter months due to its high energy content.
-
Reviews
There are no reviews yet.