Explore the flavors of authentic Assamese dishes and make your winters more flavorful and zesty. Have a look at these handpicked recipes of top 5 meals of Assam to enjoy your winters.
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Assamese dishes are a delight for every season. The strong flavors of the the region brings the true delight of a meal to every platter. Winter in Assam signifies the end of harvesting season and the households are rich with various grains and vegetables. Several unique cuisines are prepared to fight the cold winds and keep the tummy warm and full.
From leafy greens to fish curries, roasted delicacies to sautéed dishes. Assamese dishes are a must try in winters due to its unique flavors.
Here are 5 unique recipes of Assamese dishes to prepare in winter
1. Methi xaak thekera (Fenugreek leaves)
Fenugreek leaves and the Garcinia fruit or commonly called Thekera tenga makes an exciting combination for a dish. The sour taste of thekera balances the bitterness of fenugreek leaves or methi xaak to give a flavorful delight.
Winters in Assam are filled with abundance of fenugreek leaves and it’s the best time to prepare this tasty Assamese dish. Thekera is commonly used in several Assamese dishes as a souring agent. It is sun-dried and stored to be used in broths.
Fenugreek leaves are fried and sautéed in mustard oil and spices and dried thekera slices are added to give it a sour taste.
2. Kosu xaak (Colocasia leaves with fish)
Image credit: Chef BB’s Kitchen
Kosu xaak or colocasia leaves are a staple in winters. It is served as a side dish. Freshly plucked leaves are cooked with spices and other vegetables and a delicious broth is prepared. Mostly Ou tenga and tomatoes are used to add sourness to the broth.
Kosu xaak is best prepared with fish. The leafy flavors of the xaak mixed with sour cherry tomatoes and some local fish from the river makes an uniquely authentic Assamese dish.
It is also prepared with small fish like Mua maas along with tomatoes and ginger garlic paste, added spices and roasted in low flame wrapped in banana leaf.
Take some rice, a deep fried piece fish and some kosu xaak jhul and enjoy your winters.
Also Read: 9 Authentic Assamese Cuisines You Must Try to Feel the Delicacy
3. Pura Bengena (Roasted brinjal)
Could there be anything better than warm roasted eggplants on a winter afternoon? It sure is a simple Assamese dish but delicious in every way.
Pura Bengena or simply Bengena pitika is a popular side dish specially enjoyed during winters. It is prepared by roasting eggplants and potatoes and mashing them with tomatoes, mustard oil, salt, ginger and added onion and coriander.
It is also prepared in different corners of India as Baingan ka bharta, baingan chokha, begun bhorta and most popularly in Assam as Pura bengena pitika.
Prepare some warm rice, a thick bowl of dal and some easily made pura bengena to fill your winters with comfort.
4. Suka Xaak Maas (Sorrel leaves with fish)
Just like kosu xaak, suka tenga is a healthy side dish prepared using indigenous leaves called Sorrel which is sour in taste. It is cooked with small fishes fried added to it and made into a broth. Suka xaak or sorrel is commonly found in different regions of Assam.
It is initially fried in mustard oil using the regular spices and then deep fried fishes are added into it most preferably rohu or bhangan. Some coriander leaves are added and water is added into the broth as per the choice.
It is a delicious tangy Assamese dish to rejuvenate the taste buds with very unique lemony flavors of Sorrel. A must try in winters.
5. Paro Mangxo (Pigeon meat curry)
Paro mangxo or pigeon meat is the comfort dish for winters. An authentic dish of Assam prepared using a variety of spices specially black pepper. Pigeon meat is known to be helpful in fighting cold as it keeps the body warm.
Different vegetables could be added during the preparation. Commonly used are potato and banana flower. The meat is cooked in the form of a spicy broth adding ginger garlic paste and chilies and spices like bay leaves, cardamom, cloves and pepper.
The meat is cooked until the contents become tender and the curry is served warm and smoky.
Rimjim is a passionate researcher, writer, and storyteller. Being an Assamese, she feels the pride and enthusiasm for writing blogs,stories and articles promoting Assam, Assamese culture, lifestyle, and food. Email: rimjim@diversityassam.com
