A lot of people will be surprised to know that salt is a very new ingredient in the list of ingredients from Northeast India. Khar or alkali has been the source of the salty taste in our food since a long time.
It has become an essential ingredient for almost all the traditional kitchens of Northeast India. So Team Discover East decided to write how to make the most important ingredient – the khar itself.
Ingredients for Kaking Khar
There is basically only one ingredient necessary to make khar. And that is parts of a banana plant. Alkali can be made from the stem of the plant or the peels of the fruit itself.
Any type of banana can be used to make it, but the one made from Athia Kol or Bhim Kol is considered to be of best quality.
Method of Making Khar
The process is really much more simple than one can expect. All you have to do is completely dry the peels or the stem in the sun. Other methods of drying, like smoking, can also be used, but it will add unwanted aromas to the khar.
Once completely dry, you need to burn it off completely. The ash is then collected and stored in an air tight container. And this ash will generate the alkali for you whenever needed.
For the traditional way of extracting alkali water, the shell of a coconut is used. After the flesh of the coconut is completely removed, one of the eyes is punctured. The dried fibers of sponge gourd is used as a sieve inside the shell and the shell half filled with the ashes.
Whenever you need alkali water, all you have to do is pour water on the shell and wait for few minutes. Remember that the water will be very alkaline in nature, so use a bone china or glass vessels to collect it. Also use in very small amounts while making your dishes.
And this is how you can make this multipurpose ingredient at home. Do share this article on Discover East with your friends.
(Feature image source: wikipedia)
