Khaar
Khar (alkali) is a traditional food adjuvant of all Assamese people and all the inhabitants of Assam. Natural Khar is prepared by filtering water through the ashes of pseudostem, corm and fruit skin of banana named Bhimkol in Assamese (a seeded banana variety). The Khaar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of the sun-dried skin of a few varieties of banana, which is then called kola khar (The name derived from the local term for banana, "kol" or "kola.") A traditional meal invariably begins with a khar dish, which can be prepared with raw papaya, mustard leaves, vegetables, pulses, fish or any other main ingredient.
Xôkôta is a severely bitter type of preparation. It is prepared with dry jute leaf, urad bean and khar. However, the combination of khar (alkaline) and tenga (acidic) is not recommended. The liquid khar is also simply eaten as kharoli with rice which is prepared by adding a few drops of mustard oil. Assamese people have a peculiar tradition of eating a large variety of bitter dishes, many of which are considered delicacies. Some dishes in this category include, fresh bamboo shoot, cooked or lightly fried, cane shoot, Neem leaves fried, titabhekuri, bitter gourd, Xukuta, Titaphool, Sewali Phool etc.
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