Assam's mustard-based dishes you should savor
Assam, renowned for its lush tea gardens and the mighty Brahmaputra River, also boasts a unique culinary heritage. A cornerstone of Assamese cuisine is mustard, which imparts a pungent and robust flavor to their dishes. This article highlights five essential Assamese mustard delights that celebrate this sharp and flavorful ingredient, underlining its importance in the region's food culture.
Tangy Mustard Greens
Mustard greens, or lai xaak, hold a cherished place in Assamese cuisine. These leafy vegetables are stir-fried with garlic and chilies, often with a dash of fermented bamboo shoot, Khorisa. This method creates a tangy side dish that perfectly complements rice-based meals. It's also a nutritional powerhouse, rich in vitamins A, C, and K, essential for maintaining good health.
Kharoli - Mustard Chutney
Kharoli stands out as a captivating mustard chutney, essential for adding zest to any meal. It's meticulously prepared by grinding black mustard seeds into a fine paste, combined with garlic and salt, before undergoing fermentation to develop its distinctive taste. This condiment is ideal for pairing with snacks or as an accompaniment to main dishes, additionally aiding digestion with its natural enzymes.
Alu pitika with mustard oil
Alu pitika, Assam's unique take on mashed potatoes, incorporates an exciting twist with mustard oil. Here, boiled potatoes are finely mashed together with chopped onions, fresh coranider leaves, a pinch of salt, and then generously mixed with pungent mustard oil. This simple yet extraordinary combination elevates the dish, making it a comforting food that is both flavorful and nutritious.
Jolpan - Breakfast delight
Jolpan is a beloved part of traditional Assamese breakfasts, featuring either flattened rice (chira) or puffed rice (muri) combined with yogurt or cream and sweetened with jaggery. To introduce a unique zest to this nourishing morning meal, it is often topped with a small amount of raw mustard oil. This addition provides a distinctive sharpness, enhancing the overall flavor profile of the dish.
