Khar is the traditional starter of Assmese cuisine."Khar" literally means "Alkali". Traditionally Khar is prepared by roasting dried banana pills or selected herbs. Nowadays Sodium Bicarbonate is used in preparation of Khar. Khar is highly nutritious in that it maintains the acid-alkali balance of the body.It can be prepared using different vegetables or fishes and the dishes are named after the main ingredient
The liquid to use as Khar in recipes is prepared by roasting dried banana pills or ay other parts of banana tree. The roasted mass is then poured in boiling water and strained. The liquid thus obtained can be stored for days.It is used not only in prepartion of curries but also also in some authentic side dishes.
There are varieties of Khars. The following is a list of the few to be mentioned:
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