Assam Traditional Food – 10 Iconic Dishes

Assam Traditional Food – 10 Iconic Dishes From An Extensive Assam Menu of Famous Food From Assam

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Assam Traditional Food – 10 Iconic Dishes

Assam Traditional Food – 10 Iconic Dishes -: The state of Assam offers a fascinating variety of culinary gems to offer the classic foodie. The main goal of Assamese cuisine is to reduce waste. It is made up of a wide range of components, from simple “Khar” and rustic vegetables to several animal proteins and even insects.

It goes without saying that the genuine foodie in you is now enthused to learn about the wonders of this cuisine. Assamese food would wow you with its traditional dishes and skills if you are adventurous and brave.

Now let’s talk about the cuisine of Assam

Assam Traditional Food Khar Recipe

A common ingredient in Khar, a traditional Assamese cuisine, is raw papaya or a variety of other vegetables. It is renowned for having a distinctive flavour that comes from using the alkaline component “kola khar.” In Assam, khar is frequently eaten with rice on special events or festive dinners. Here is a Khar recipe that calls for raw papaya:

Ingredients:

  • 1 raw papaya, peeled and cubed
  • 2 tablespoons kola khar
  • 2 tablespoons mustard oil
  • 1 teaspoon fenugreek seeds
  • 2-3 dried red chilies
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Water

HOW TO MAKE IT

  1. For around 15 minutes, soak the kola khar in 2 glasses of water. After soaking, filter the water and get rid of any bottom sediment.
  2. Heat the mustard oil in a large pan or kadhai over medium heat. Fenugreek seeds and dried red chilies should be added and sautéed until they slightly darken and emit a pleasant scent.
  3. When the papaya cubes start to soften, add them to the pan and stir-fry for a few minutes.
  4. Turn down the heat to low and pour in the strained kola khar water. Due to the alkaline reaction, the mixture may boil up, so exercise caution.
  5. Add the turmeric powder after seasoning with salt to taste. Mix thoroughly.
  6. Once the papaya is cooked through and soft, let the khar simmer on low heat with the lid on for around 20 to 25 minutes. When necessary, add water to maintain the appropriate consistency while stirring occasionally.
  7. After the papaya has finished cooking, turn off the heat and let the Khar sit for a little before serving.

Serve the Khar hot with steamed rice as a side dish.

NOTE– Kola khar is a crucial component of traditional Assamese cuisine, however, it might not be easily accessible elsewhere. Although the flavor may differ somewhat, you may try using a replacement like baking soda or kansui powder if you can’t get kola khar. To get a genuine flavor, it is always advised to utilize real ingredients.

Assam Traditional Food Masor Tenga Recipe

Fish is cooked in a tart and sour tomato stew in the classic Assamese meal known as “Masor Tenga.” It is frequently served with steamed rice and is renowned for its distinctive flavors. The following is a recipe for Masor Tenga:

Ingredients:

  • 500 grams fish (preferably Rohu or Catla), cut into pieces
  • 2 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1 tablespoon mustard oil
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Water
  • Fresh coriander leaves for garnish

For the Tenga (Sour) Paste:

  • 2 tablespoons mustard seeds
  • 1 tablespoon dried red chilies
  • 1 small lemon-sized ball of tamarind, soaked in water

HOW TO MAKE IT

  1. Tenga (Sour) Paste preparation:
  2. Mustard seeds and dried red chilies should be ground into a fine powder in a grinder or mortar and pestle.
  3. To get a smooth paste, add the soaked tamarind pulp and grind once more. Set it apart.
  4. Make a fish marinade:
  5. Combine the fish pieces with salt and a half teaspoon of turmeric powder in a dish. Give it a few minutes of separation.
  6. In a pan or kadai, warm the mustard oil over medium heat. Fenugreek seeds can be added; watch them sputter.
  7. To the pan, add the diced tomatoes and green chilies. Cook the tomatoes until they become mushy and tender.
  8. Salt, the remaining turmeric powder, and ginger-garlic paste are added. Mix thoroughly and continue to cook for an additional two to three minutes.
  9. Fish pieces should be added to the pan and well covered in the tomato sauce. 5 minutes of cooking over medium heat.
  10. Gently combine the fish and Tenga (Sour) paste in the pan. Water can be added to change the consistency as needed.
  11. Once the fish is done and the flavours are well-balanced, simmer the dish with the lid on for 10 to 15 minutes. To avoid sticking, stir every so while.
  12. Garnish with fresh coriander leaves when the fish has finished cooking.
  13. Serve warm alongside steaming rice.

Enjoy the tangy and flavorful Masor Tenga, a delightful Assamese traditional dish!

Assam Traditional Food Pitika Recipe

Traditional Assamese food called pika is made of mashed or pounded foods combined with different spices. It is frequently offered as a side dish with the main course. Pitika comes in several forms, but one of the most well-known is “Aloo Pitika,” or mashed potato pita. The following is a recipe for aloo pika:

Ingredients:

  • 4 medium-sized potatoes
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 2 tablespoons mustard oil (you can use any cooking oil as an alternative)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

HOW TO MAKE IT

  1. The potatoes should be carefully washed before being boiled to perfection. Depending on your desire, you can boil the vegetables with or without the peel. Peel the potatoes after cooking, then thoroughly mash them in a basin. Place aside.
  2. In a pan, warm the mustard oil over medium heat. Add the mustard seeds to the boiling oil and watch them sputter.
  3. To the pan, add the green chilies and finely sliced onion. The onions should be sautéed until transparent and lightly golden.
  4. Salt and turmeric powder should be added to the pan after lowering the heat. The onions and spices should be properly combined.
  5. Mix everything well in the pan before adding the mashed potatoes. Stirring periodically, cook for a few minutes to let the flavours mingle.
  6. Remove the mixture from the heat once it has fully heated. If required, taste and adjust the seasoning.
  7. Freshly cut coriander leaves should be used to garnish the aloo pitika.

Your Aloo Pitika is currently prepared for serving! You may have it as a side dish with roti or bread, or it goes great with rice and dal. You are welcome to alter the recipe to make other kinds of pitika by using extra ingredients like roasted aubergine, tomato or even seafood. Enjoy your authentic Assamese meal!

Assam Traditional Food Paro Mangxo Recipe

A delectable traditional dish from India’s Assamese cuisine is called Paro Mangxo. It is a tasty pork curry made with a blend of enticing herbs and spices. Here is a recipe for Paro Mangxo from Assam:

Ingredients:

  • 500 grams pork, cut into medium-sized pieces
  • 2 medium onions, finely chopped
  • 2-3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon mustard oil (or any cooking oil)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your spice preference)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

HOW TO MAKE IT

  1. In a heavy-bottomed pan or kadai, warm the mustard oil (or cooking oil) over medium heat.
  2. When the oil is heated, add the chopped onions and green chilies, and cook until the onions are golden brown.
  3. The ginger-garlic paste should be added to the pan and cooked for a minute to remove the raw scent.
  4. Now incorporate the pig chunks into the onion mixture in the pan. The pork should be cooked for 5 to 7 minutes or until it begins to brown.
  5. Salt, red chilli powder, cumin powder, coriander powder, and turmeric powder should all be added to the pan. Mix everything thoroughly, making sure the spices are well-coated on the meat.
  6. Cover the pan and lower the heat to low. 40 to 45 minutes should be enough time to cook the pork until it is tender. To keep food from adhering to the pan bottom, stir occasionally. Although Paro Mangxo is often cooked in its own fat, you can add a little water if necessary to prevent drying.
  7. After the pork has finished cooking and becoming soft, top it with garam masala and give it one more toss.
  8. Freshly cut coriander leaves should be used to garnish the Paro Mangxo.

Serve hot with roti or steaming rice. Enjoy some delicious Paro Mangxo from Assam!

Note: You can modify the seasoning and spice amounts to suit your personal tastes. Additionally, swine fat is commonly used to create Paro Mangxo, however extra fat may be removed if preferred.

Assam Traditional Food Polu Or Leta Recipe

Traditional Assamese cuisine known as Polu or Leta is made with smoked or roasted fish. It is a well-liked treat in Assam, particularly among Assamese people. The meal is frequently consumed with steamed rice and is renowned for its distinctive smokey flavor. Here is the recipe for Polu or Leta, a typical Assamese dish:

Ingredients:

  • 500 grams of fish (preferably rohu or any other freshwater fish)
  • 2 medium-sized onions, finely chopped
  • 2-3 green chilies, slit
  • 2-3 cloves of garlic, finely chopped
  • 1-inch piece of ginger, grated
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Mustard oil for cooking
  • Fresh coriander leaves for garnishing

HOW TO MAKE IT

  1. The fish should be carefully cleaned before being marinated in salt and turmeric powder. Allow it to settle for 10 to 15 minutes.
  2. To smoke the fish, preheat a grill or a traditional clay pot. Keep the fish on a wire rack inside an earthen pot with the top covered with smouldering charcoal. This will aid in giving the fish a smokey flavour. The fish can be placed immediately on the grill if using one.
  3. To achieve consistent cooking and smokey flavour, cook the fish for around 10-15 minutes over low heat, tossing it regularly. The exterior of the fish should be slightly browned and well done.
  4. Remove the cooked fish from the heat and allow it to cool. After that, delicately remove the fish’s skin and bones before flaking the meat into little pieces. Place aside.
  5. In a pan or kadhai, warm the mustard oil over medium heat. Add the chopped onions and cook them for a few minutes until golden brown.
  6. To the pan, add the minced garlic, grated ginger, and sliced green chilies. Continue to sauté for a further 2 to 3 minutes until the spice’s raw fragrance is gone.
  7. Mix the onion mixture and flaked fish thoroughly in the pan. To enable the flavours to meld, cook for a few more minutes.
  8. If salt is needed, adjust the seasoning by adding it. Be careful when adding salt because the fish may already be salty from the marinade.
  9. Remove from heat and garnish with freshly cut coriander leaves.

Serve warm alongside steaming rice.

The dish Polu or Leta, which is straightforward but tasty, captures the spirit of Assamese cooking. To enjoy the genuine flavours of the area, share this traditional Assam cuisine with family and friends.

Assam Traditional Food Duck Meat Curry Recipe

Here’s a recipe for Assam’s traditional dish, Duck Meat Curry:

Ingredients:

  • 1 whole duck, cut into pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 2-inch piece of ginger, grated
  • 3-4 green chilies, slit lengthwise
  • 2 tomatoes, chopped
  • 1 tablespoon mustard oil (or any cooking oil)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnishing

HOW TO MAKE IT

  1. The duck parts should be well cleaned before being marinated in salt and turmeric powder. Wait 30 minutes before moving.
  2. In a large saucepan or kadai, warm the mustard oil (or cooking oil) over medium heat. Fry the chunks of marinated duck in the mixture until golden brown. Duck parts should be taken out of the kettle and put aside.
  3. Add the chopped onions to the same saucepan and cook them until they are transparent. Green chiles, ginger, and garlic that has been minced are added. Cook for a few minutes to get rid of the raw scent.
  4. Cook the chopped tomatoes in the saucepan until they are mushy and tender.
  5. Reintroduce the chunks of fried duck to the saucepan and thoroughly combine them with the onion-tomato combination.
  6. Combine the salt, turmeric powder, red chili powder, cumin powder, and coriander powder, and in a small bowl. Make sure the duck pieces are uniformly covered with this spice mixture before adding it to the cooking saucepan.
  7. For about 30 to 40 minutes, or until the flesh is soft, cook the duck over low heat with the lid on. To keep the food from sticking to the bottom, stir occasionally.
  8. When the duck is finished cooking, top the stew with garam masala and stir thoroughly. You can adjust the salt and spices to your taste.
  9. Serve hot over steamed rice or traditional Assamese bread (pita) and top with fresh coriander leaves.

Enjoy the delicious Assam-style Duck Meat Curry!

Assam Traditional Food Pani Hamuk Recipe

Traditional Assamese food like Pani Hamuk is frequently made for celebrations or as a special treat. It is a cool, tangy beverage created with rice water and a number of herbs and spices. A pani hamuk recipe is provided below:

Ingredients:

  • 1 cup rice (preferably soaked for 4-5 hours)
  • 6 cups water
  • 1 tablespoon mustard oil
  • 1 teaspoon black salt
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon grated ginger
  • 1 teaspoon grated raw mango (optional)
  • A handful of fresh coriander leaves, finely chopped
  • A handful of fresh mint leaves, finely chopped
  • Salt to taste

HOW TO MAKE IT

  1. Rice should be carefully washed before soaking for 4-5 hours. The rice should be drained and set aside.
  2. 6 cups of water should be added to a big saucepan and brought to a boil.
  3. Rice that has been soaked should be added to boiling water and cooked until it is soft and mushy.
  4. Once the rice is done, turn off the heat and let the saucepan cool.
  5. Use a fine-mesh sieve or a clean towel to filter the rice water when it has cooled. Put the water that has been strained in a big dish.
  6. If using, add grated raw mango, grated ginger, chopped coriander leaves, and chopped mint leaves to the rice water along with the mustard oil, black salt, roasted cumin powder, black pepper powder, and grated black pepper.
  7. The components should be fully blended after being completely combined.
  8. By adding salt or any of the spices, you may customize the seasoning of the Pani Hamuk to your tastes.
  9. To intensify the flavors, place the Pani Hamuk in the refrigerator for a few hours.
  10. As a cool beverage, serve the cooled Pani Hamuk in glasses or small bowls.

In Assam, pani Pamuk is typically used as a summertime refresher and is renowned for its distinctive acidic flavor. For the full Assamese experience, top it with more mint leaves and serve it with some crispy appetizers like papadums or fritters. Enjoy!

Assam Traditional Food Ou Khatta Recipe

Ou Khatta, also known as elephant apple chutney, is a typical Assamese delicacy. It is an Assamese-native elephant apple chutney that is created from the fruit of the tree. Typically, rice or roti are eaten with the chutney as a side dish or condiment. The following is a recipe for Ou Khatta:

Ingredients:

  • 2 elephant apples (Ou tenga)
  • 2 tablespoons mustard oil
  • 1 teaspoon mustard seeds
  • 2-3 dried red chilies
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt (adjust to taste)
  • 2-3 tablespoons jaggery (or sugar)
  • Water (as needed)

HOW TO MAKE IT

  1. The elephant apples should be well-washed before being sliced into little pieces. Take out and discard the seeds.
  2. In a pan or kadai, warm the mustard oil over medium heat. Add the mustard seeds and dried red chilies to the heated oil. Give them a moment to sputter.
  3. To the pan, add the chopped elephant apples, and cook for two to three minutes.
  4. Salt and turmeric powder should be added to the elephant apples after mixing well.
  5. Elephant apples should be covered with water, and the mixture should be cooked over medium heat until the fruit is soft and mushy. To avoid sticking, stir every so while.
  6. Using the back of a spoon or a masher, mash the cooked elephant apples to get a smooth consistency.
  7. Mix the mashed elephant apples with the sugar or jaggery. You should adjust the sweetness to suit your own preferences.
  8. The chutney has to be cooked for a further 5 to 10 minutes on low heat, stirring constantly, until it slightly thickens. If necessary, you can change the consistency by introducing more water.
  9. Remove the chutney from the heat and let it to cool after it has reached the appropriate consistency.
  10. The Ou Khatta is prepared for serving after being transferred to a serving dish.

Ou Khatta is best served with steamed rice or roti. Enjoy this traditional Assamese delicacy with your meal!

Assam Traditional Food Baanhgajor Lagot Kukura Recipe

Traditional Assamese food called Baanhgajor Lagot Kukura comprises chicken cooked with bamboo shoots. Here is the recipe to make this tasty dish:

Ingredients:

  • 500 grams chicken, cut into pieces
  • 1 cup bamboo shoots, sliced
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2-3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 2 tablespoons mustard oil
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

HOW TO MAKE IT

In a large, deep skillet or kadhai, warm the mustard oil over medium heat.

  1. Add the chopped onions and cook them for a few minutes until golden brown.
  2. Green chilies and ginger-garlic paste should be added. Sauté for a minute to get rid of the raw scent.
  3. The chicken pieces should now be added to the pan and cooked until just beginning to brown.
  4. Red chilli powder, cumin, coriander, and turmeric powder should be added. The spices should be properly combined to coat the chicken.
  5. Sliced tomatoes and bamboo shoots should be added to the pan. The tomatoes should soften after a few minutes of stirring and cooking.
  6. Turn the heat down to low, cover the pan, and simmer the chicken until it is cooked through and soft, about 15 to 20 minutes. To avoid sticking, stir every so while.
  7. Check the seasoning once the chicken has finished cooking and adjust the salt to your liking.
  8. Add freshly chopped coriander leaves as a garnish.

Your Baanhgajor Lagot Kukura is now ready to be served! This traditional Assamese dish pairs well with steamed rice or roti. Enjoy the flavors of Assam!

Assam Traditional Food Doi-Chira Recipe

A well-known regional dish from the Indian state of Assam is called doi-chira. It is a straightforward and hydrating snack prepared with curd (doi) and flattened rice (chira). It is frequently eaten for breakfast or as a snack in the evening. An easy method for producing doi-Chira is given below:

Ingredients:

  • 1 cup flattened rice (chira)
  • 1 cup plain curd (yogurt)
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chili, finely chopped (optional)
  • 1 tablespoon mustard oil (you can use any other vegetable oil if you prefer)
  • A handful of fresh coriander leaves, chopped
  • Salt to taste

HOW TO MAKE IT

  1. To get rid of any contaminants, briefly run cold water over the flattened rice (chira). Once the extra water has been absorbed, drain the water and let it sit for a while.
  2. Drained flattened rice, curd (doi), chopped onion, tomato, green chilli (if used), and salt should all be combined in a mixing basin. Mix everything well.
  3. In a small pan, warm up the oil of your choice, such as mustard. When the oil is heated, turn off the heat and let it a minute or two to cool.
  4. Mix well after adding the cooled oil to the mixture in the mixing bowl. Rice that has been pressed flat gains flavour and moisture from the oil.
  5. Add freshly cut coriander leaves as a final garnish.

Your Doi-Chira is currently prepared for service! You may either eat it right away or wait a little while to let the flavors meld. In the sweltering summer months, it is best served cold.

Note: Feel free to modify the ingredient proportions to suit your personal preferences. For extra tastes and textures, you may also include additional items like shredded coconut, sliced cucumber, or toasted peanuts.

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