This morning
Buragohain khura(
khura is an
assamese term for uncle) gave us this Banana tree pith.....it is an authentic ,traditional food-item in
assamese homes. A young
Bheem -
kol( i.e. a highly seeded variety of banana) tree was cut to get this stem/pith....as we are leaving for Sikkim in a day or two ,it was decided to cook it today........the dish made is known as
POSOLA..cooking
posola is a serious job..trust me.
Posola is a health food ...good for digestive system and a very good source of iron and another point
Chandan(my husband) just added is that it is highly fibrous.
First outer layer of the pith is removed and it is cut into small pieces as shown.....we prefer to crush it in an
UROL(iron manual grinder) ,as it gives it a finer consistency and makes it juicier
This is an
UROL...an essential kitchen aid in a traditional
assamese household.
Very little amount of oil is used (pref. mustard oil) to splutter few mustard seeds,and the stem is added ,after mixing it well with oil -little salt and
KHAR(an alkaline natural extract again made out of banana peels....if interested check my older post on
KHAR) is added......now it is covered and cooked in medium heat for 20-25 minutes.......because of its high iron content it takes a dark color....now it is ready to eat ....one or two chillies add flavour to it.........I like its taste a lot.We serve it with rice...
assamese food is an elaborate affair as we use many side dishes....but i will cover it some other day.
RIPE JACK FRUIT....in Assam jack fruit(KOTHOL) is eaten in its ripe form as a fruit.
i still can't eat Jack fruit in this form .....i have always liked its curry and pickle but like this .....naah.....its a very popular fruit out here....it smells very good ..like a ripe banana and mango mixed kind......its smell is very over powering ,if you keep it in
refrigerator ...all other things kept start smelling like it......its smell made me try this fruit many times but the problem is i just cant swallow it.
This is the way Jack fruit is eaten.....seeds are discarded.
First outer layer of the pith is removed and it is cut into small pieces as shown.....we prefer to crush it in an UROL(iron manual grinder) ,as it gives it a finer consistency and makes it juicier
This is an UROL...an essential kitchen aid in a traditional assamese household.
Very little amount of oil is used (pref. mustard oil) to splutter few mustard seeds,and the stem is added ,after mixing it well with oil -little salt and KHAR(an alkaline natural extract again made out of banana peels....if interested check my older post on KHAR) is added......now it is covered and cooked in medium heat for 20-25 minutes.......because of its high iron content it takes a dark color....now it is ready to eat ....one or two chillies add flavour to it.........I like its taste a lot.We serve it with rice...assamese food is an elaborate affair as we use many side dishes....but i will cover it some other day.
RIPE JACK FRUIT....in Assam jack fruit(KOTHOL) is eaten in its ripe form as a fruit.
i still can't eat Jack fruit in this form .....i have always liked its curry and pickle but like this .....naah.....its a very popular fruit out here....it smells very good ..like a ripe banana and mango mixed kind......its smell is very over powering ,if you keep it in refrigerator ...all other things kept start smelling like it......its smell made me try this fruit many times but the problem is i just cant swallow it.
This is the way Jack fruit is eaten.....seeds are discarded.
