Assam is a place rich in diversity in all areas of life. Talking about it’s diverse culture, there’s a pleasant burst of variety in Assamese food - which sets it apart from your usual ‘Indian’ cuisines.

 We already reviewed some of Assam's exquisite non-vegetarian dishes in one  of our previous blogs. Now, let’s dig into some of the vegetarian delights found in Assamese cuisines.

 Koldil (Banana Flower)

 Koldil is a popular Assamese dish that is typically served with an Assamese Thaali. Banana flowers and potatoes are used to make Koldil Bhaji. Banana flower, crushed cardamom, potatoes, and pure butter goes into making this delicious side dish. Apart from being delicious, it has a potent nutritional profile, enriched with minerals such as phosphorus, calcium, potassium, copper, magnesium, and iron.

 Poita Bhaat or Panta Bhaat

 It is a rice-based dish made by soaking leftover rice in water overnight. Traditionally served with salt, onion, chilli, and mashed potatoes or Aloo Pitika in the morning. However, the recipe as well as the time required to ferment the rice varies from region to region. Poita or Panta Bhaat has more micronutrients than freshly cooked rice, and gives you a wholesome dose of energy that lasts throughout the day.

Doi Chira

 Chira (Flattened rice) topped with Doi (curd) and jaggery, is a traditional Assamese breakfast loved by many. Usually served on festivities and special occasions, this hearty dish makes you content and full for a long time.

Pithas & Larus

Pithas are usually made using bora saul, a type of sticky rice or sun-dried rice. It is a type of rice preparation that is only cooked on special occasions, such as Bihu in Assam. They are often made from soaked ground rice, and can be  either fried in oil, roasted over slow fire, or baked and rolled over a hot plate. Some of the popular types of pithas that are associated with the Assamese tradition are Til Pitha, Narikol Pitha, Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Muthiya Pitha, and Kholasapori Pitha.

But there’s more! Larus or Ladoos made with Coconut, sesame seeds, jaggery, puffed rice, or rice flour are also served alongside Pithas during festive season in Assam. Narikolor Laru, Murir Laru, Tilor Laru, Guror Laru or Gura Laru, are some of the popular ones in Assam.

 Xaak

 When it comes to Assamese Thaali, Xaak or Shaak is a quintessential side dish. No Assamese Thaali is complete without Xaak. Typically during the occasion of Bohag Bihu, Assamese households cook a special Xaak preparation using 101 different xaak (greens). Since it is not possible to gather all 101 variants of greens at once, most households make do with as many assortment of greens as per market availability.  There’s no one fixed way to prepare a traditional Xaak dish. Every family will cook it with some variations - such as simple a stir fry, as a thick stew, added in lentil soups, or along with fish, meat, and egg dishes. Some of the commonly eaten variants are Paleng, Manimuni, Khutura, Dhekia, Brahmi, Mosundori, Pui, Mula Xaak, Lofa, etc.

Kol Posola

 Posola is an Assamese dish prepared with the inner part of banana shoots. The banana stem's bark is peeled off and the softcore section is chopped into little pieces. Onions, garlic, cumin seeds, mustard seeds, and fenugreek seeds are cooked in oil until they sputter, then added to the mixture and boiled in a cauldron (Kadhai) with some boiling water. The dish is ready when the water evaporates. Posola is high in iron and appears to aid with weight loss.

Mati Mahor Dali

 Mati Mahor Dali is an essential part of Assamese Thaali. The Black Gram Dal is seasoned with mustard oil and dried red chillies. Along with the regular masoor dal, this dal dish is always served as part of the traditional Assamese Thali. It offers numerous health benefits, including a cooling effect on the body, and is a good source of dietary fibre, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, and phosphorus.

 Aloo Pitika

 A common side dish served in an Assamese thali is aloo pitika (mashed potatoes), which is topped with raw onions, mustard oil, green chillies, and sometimes boiled eggs. It is frequently served with Panta Bhat during breakfast. Making aloo pitika is a simple and fast process. However, the simplicity doesn’t get in the way of its taste. The tempering of mustard oil in pitika elevates the flavour profile of the dish 10x!

Kosu

 Kosu or Colocasia is a popular side dish in Assamese Thaali. These are incredibly nutritious and contain varying levels of nutrients. Kosu can be made with fish, pork, or chicken. Some people also make kosu with xaak (greens) and outenga (elephant apple). Among the commonly consumed variants include Nol Kosu, Kola Kosu, Nil Kosu, and others.

Baahgaj

 Baahgaj (Bamboo Shoot) is a traditional Assamese dish. It is frequently served with chicken, pork, and fish. It can also be fried. On its own, bamboo shoot has a relatively mild flavour, but when added to other preparations, it lends a rich flavour profile to the dish. Some people also refer to baahgaj as khorisa. The health benefits of bamboo shoot are numerous. It promotes appetite and digestion, aids in weight loss, and heals cardiovascular and cancer disorders. The shoots have anti-cancer, anti-bacterial, and anti-viral properties.

Sewali Ful

 In Assam, Sewali Ful, also known as Night Jasmine, is frequently recognised as a healthful side dish. Many people who are familiar with Sewali-Phul adore it due of its captivating Smell, Flavor, and Aroma. There are numerous ways to prepare Sewali-Phul. Flowers are often put to pre-cooked rice and fried with a small amount of oil, turmeric (Halodhi), and salt but no additional spices to maintain their unique perfume and flavour. The most popular snack in this region is Sewali Ful Pokori. Sewali-ful and its leaves is used to treat sciatica, arthritis, fevers, antifungal activities, various painful conditions, and laxatives, among other things.

 Kharoli

 Kharoli, or Black Mustard Chutney, is a favourite accompaniment to Assamese Thaali. This aromatic and flavorful side dish is one of the most popular choices in the region. Kharoli is fermented mashed mustard seed with ‘khar’ added to it. Some locals also prefer it with Panta Bhat and Aloo Pitika for breakfast.

 Kothalguti

 Kothalguti or Jackfruit Seed is often prepared with Dal (Masoor Dal). The seeds are usually peeled and sun-dried. The seeds are tossed in some oil before adding it to a dal preparation. Kothalguti is usually available during the summers when jackfruits are in season. The seeds are abundant in dietary fibre and B-complex vitamins, and because of this, they help lower the risk of heart disease, prevent constipation, and encourage weight loss.

 Kaath-Aloo

 Kaath-Aloo, which is also known as Yam, is a popular dish in Assam, especially during the winters. It can be eaten mashed or fried. Some locals enjoy Kaath Aloo with Dal or a quick fried chips version as a snack. The earthy flavour of the vegetable also makes it a good addition to fish preparations.

 Any Assamese can easily identify the food variations mentioned above. Every Assamese household will have their unique take on preparing these dishes and each of them is an experience on its own. If you’re yet to try out the food variations in Assam, it is highly recommended that you try it at least once. And it is also one of the best ways to acquire a sense of Assam's native flavour.