Assam, a state in Northeast India, is known for its rich and diverse culinary traditions. The Assam Famous Food is influenced by its geography, climate, and the cultural practices of the various ethnic groups that reside there.
The cuisine of Assam is characterized by the use of locally grown herbs, spices, and vegetables. Rice is a staple food in the region and is often served with a variety of meat and fish dishes. Assam is also famous for its wide variety of pickles, chutneys, and preserves made from fruits and vegetables. here are 6 popular Assamese dishes along with their recipes:
| Type of Article | Assam Famous Food Recipes |
| Category | Food |
| State | Assam |
Assam Famous Food
1. Aloo pitika
Aloo pitika: Aloo pitika is a mashed potato dish that is seasoned with onions, green chilies, and mustard oil.
Ingredients:
- 3-4 medium-sized potatoes
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped
- 1 tsp mustard oil
- Salt to taste
Instructions:
- Boil the potatoes until they are cooked through. Peel the skin and mash the potatoes in a bowl.
- Add finely chopped onions, green chilies, mustard oil, and salt to the mashed potatoes. Mix everything well.
- Serve the aloo pitika with rice or bread.
2. Assamese fish curry
Assamese fish curry: This dish is made with fresh fish cooked in a tangy tomato-based gravy and is usually served with steamed rice.
Ingredients:
- 500 g fish (preferably rohu or catfish), cut into pieces
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp mustard oil
- Water as required
Instructions:
- Heat the mustard oil in a pan and fry the fish pieces until they are golden brown. Remove the fish pieces and keep them aside.
- In the same oil, fry the onions until they are translucent. Add ginger and garlic paste and fry for a minute.
- Add the chopped tomatoes and fry until they are soft and mushy.
- Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix everything well.
- Add water as required and bring the curry to a boil.
- Add the fried fish pieces to the curry and let it simmer for 10-15 minutes.
- Serve the Assamese fish curry with steamed rice.
3. Khar
Khar: Khar is a signature dish from Assam that is made with alkaline water obtained from burning the stems of the banana plant. It is often served as a side dish with rice.
Ingredients:
- 1 raw papaya or bottle gourd, peeled and chopped
- 1 tbsp khar (alkaline ingredient made from the ashes of burnt banana stems)
- 1 tbsp mustard oil
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped
- Salt to taste
- Water as required
Instructions:
- Boil the chopped papaya or bottle gourd with water until they are cooked through.
- Add khar to the cooked papaya or bottle gourd and mix well.
- Heat the mustard oil in a pan and fry the onions and green chilies until they are translucent.
- Add the papaya or bottle gourd mixture to the pan and mix everything well.
- Add salt to taste and simmer the mixture for 10-15 minutes.
- Serve the khar with rice.
4. Masor Tenga
Masor Tenga: Masor Tenga is a sour fish curry that is made with tomatoes and lemon juice. It is a popular dish in Assam and is served with steamed rice.
Ingredients:
- 500g fish (preferably a souring fish like rohu or catla)
- 1 tomato, chopped
- 1 onion, chopped
- 1-2 green chilies, sliced
- 2-3 tbsp mustard oil
- 1/2 tsp turmeric powder
- Salt, to taste
- 1 tbsp lemon juice
- 1 tbsp coriander leaves, chopped
- Water, as required
For the masala:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2-3 dry red chilies
- 1/2 tsp fenugreek seeds
- 1/2 tsp black mustard seeds
Instructions:
- Clean and cut the fish into pieces. Marinate the fish with turmeric powder and salt for 10-15 minutes.
- Heat mustard oil in a pan and fry the fish pieces till they turn golden brown. Remove from the pan and keep aside.
- In the same pan, add chopped onions and green chilies and sauté till the onions turn translucent.
- Add chopped tomatoes and cook till the tomatoes turn soft and mushy.
- In a separate pan, dry roast the coriander seeds, cumin seeds, dry red chilies, fenugreek seeds, and black mustard seeds. Grind the roasted masala into a fine powder.
- Add the masala powder to the pan with the onions and tomatoes. Add salt and some water and cook for a few minutes till the masala is cooked and the water has evaporated.
- Add more water to the pan and bring it to a boil. Add the fried fish pieces and cook for 5-7 minutes till the fish is cooked and the gravy thickens.
- Add lemon juice and chopped coriander leaves. Serve hot with steamed rice.
5. Duck curry
Assamese duck curry is a delicious and spicy dish that is popular in Assam. Here’s a recipe to make it:
Ingredients:
- 500g duck meat, cut into small pieces
- 1 onion, chopped
- 1 tomato, chopped
- 1-2 green chilies, sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2-3 tbsp mustard oil
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt, to taste
- Water, as required
- 1 tbsp coriander leaves, chopped
Instructions:
- Marinate the duck pieces with turmeric powder and salt for 10-15 minutes.
- Heat mustard oil in a pan and fry the duck pieces till they turn golden brown. Remove from the pan and keep aside.
- In the same pan, add chopped onions and green chilies and sauté till the onions turn translucent.
- Add ginger paste and garlic paste and sauté for a minute.
- Add chopped tomatoes and cook till the tomatoes turn soft and mushy.
- Add cumin powder and coriander powder and mix well.
- Add water to the pan and bring it to a boil.
- Add the fried duck pieces to the pan and cook for 20-25 minutes till the duck is cooked and the gravy thickens.
- Add salt to taste and chopped coriander leaves. Serve hot with steamed rice.
6. Bamboo shoot pickle
Bamboo shoot pickle: Bamboo shoot pickle is a popular condiment made from fermented bamboo shoots that are pickled with mustard oil and spices.
Ingredients:
- 500g bamboo shoots, thinly sliced
- 1/2 cup mustard oil
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp nigella seeds
- 1/2 tsp turmeric powder
- Salt, to taste
- 2-3 tbsp vinegar
- 2-3 tbsp lemon juice
- 2-3 tbsp sugar
- 1-2 green chilies, sliced
- 1-2 garlic cloves, sliced
- Water, as required
Instructions:
- Cut the bamboo shoots into thin slices and boil them in water for 5-7 minutes. Drain the water and keep the bamboo shoots aside.
- In a pan, heat mustard oil and add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and nigella seeds. Fry them for a minute till they start to crackle.
- Add turmeric powder and sliced garlic cloves and sauté for a minute.
- Add the boiled bamboo shoots to the pan and mix well.
- Add salt to taste and mix well.
- Add vinegar, lemon juice, sugar, and sliced green chilies to the pan and mix well.
- Add water to the pan and bring it to a boil.
- Cook the bamboo shoot pickle for 10-15 minutes till the water has evaporated and the bamboo shoots are tender.
- Let the pickle cool down and transfer it to a clean, airtight jar.
- Keep the jar in a cool, dry place for a day or two before serving the pickle.
These are just a few examples of the many delicious dishes that are part of Assam’s rich culinary heritage.