Sunday, 27 March 2011

Omitar Khaar

Omitar Khaar is one of the most common and popular delicacies of Assam, very simple to cook yet extremely healthy. It is preferred during lunch rather than dinner.

            A few Assamese terminologies : Omita : Papaya
Khaar : The alkaline ashes of dried bark, peel and root of plantain tree.
            Method of making Khaar :  sun dry banana peels and trunks of banana plant and burn to collect the ash. Then pour water, keep over night, strain and store the clear brown liquid to use in curries. Khaar is believed to be nutritious, very common and is used in a variety of dishes all over the North Eastern part of India.

To cook Omitar Khaar you need :

Omita growing in my garden 


400gms raw Omita, cut into big pieces.

Masoor Daal(Lentil).

Rahar Daal(TuvarDaal or Red Gram).

Mung Daal(Peeled broken green gram).

Any of these 3 Daals mentioned above can be used for this delicacy, here I have chosen Masoor Daal.
1/2cup Masoor daal (usual cup), washed and soaked for 1/2 an hour.

1 and a 1/2 tblsps Khaar.This ingredient can be replaced by 1tsp Soda bicarb.

             1/2 tsp Mustard seed. 
2 whole Green Chillies. 
12pods Garlic crushed.
Little Ginger crushed. 
Salt, to taste.
1 tsp Oil.
1 tsp sugar (optional).

Heat oil, put in the Mustard seed and cover immediately, let it splutter.

 Put in the Chilly and half of crushed Ginger, Garlic. Fry a little, put in the Masoor Daal and Omita pieces. Fry a while adding Salt. Now pour 3 cups of water and cook covered.  Check once in a while and add more water if needed.
May be pressure cooked, three whistles. Let it cool. Pour out to a karahi and add Khaar. Accordingly if not cooked in a pressure cooker, when cooked add Khaar, Sugar and the remaining crushed Ginger + Garlic  and stir well.

Your Omita Khaar is ready to serve .... add a few drops of raw mustard oil to it and lightly stir before serving (optional).

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