Jalor Aanja
Non-Vegetarian Recipes

Hot Spicy Curry (Jalor Aanja) – A typical dish of lower Assam

Hot Spicy Curry or Jalor Aanja – a hot spicy gravy dish is typically popular in lower Assam. The dish is generally prepared during the festival season of Magh Bihu. The specialty of this dish is the amount of spices used in its preparation. There are around 33 ingredients required to be collected in order to prepare Jalor Aanja. Getting those rare spices is itself a difficult task. Each of the spices have great medicinal value. You can prepare this dish with mutton, chicken, eggs, fish and even paneer. Needless to say, the dish is great in taste and full of health benefits.

Farmtorasoi explores signature Jalor Aanja with mutton!!!

Some rare spices used in the recipe is described below:


Nutmeg is the seed of Myristica fragrans. Myristica fragrans is an evergreen tree. It is native to Indonesia and cultivated widely in India for its spices.
Health benefits of nutmeg includes pain relief, cures indigestion, relieves bloating and gas, blood purification, etc.


Botanical Name: Myristica fragrans
Local Names: Assamese- Jaiphal, Bengali- Jatiphal, Gujarati- Jayaphal, Hindi- Jatiphal, Jayaphal, Tamil- Catikkay, Telugu- Jajikaya


Licorice root comes from the licorice plant and is considered as a herb with great medicinal values. It is used to cure upset stomach and ulcers, sore tooth, tooth pain etc.

Botanical Name: Glycyrrhiza glabra
Local Names: Assamese- Jostimodhu, Bengali- Jashtimadhu, Hindi- Mulethi, Jethi-madh, Kubas-susa, Mithilakdi, Kannada- Atimadhura, Jestamaddu, Telegu- Athimathuram

Black Cardamom

Black cardamom is a perennial herbaceous plant. The pods are used as a spice and have a smoky and camphor-like flavour.

Black Cardamom is used to get relief from stomach disorders, jaundice and malaria.

Botanical Name: Amomum subulatum
Local Name: Assamese- Bor Elaichi, Bengali- Boro Elaach, Hindi- Badi Elaichi


Mace comes from the nutmeg tree. It is pungent spice made from the aril of nutmeg seed shell. It is generally used in Tandoori dishes, biryani etc.


Amongst its medicinal properties, mace is used to relieve bloating, abdominal pain, nausea, vomiting, throat pain and so on.

Local Names: Assamese- Javitri, Hindi- Javitri

Sweet Flag or Calamus

Sweet Flag is a perennial herb with erect and sword-shaped leaves. It is used in the treatment of chronic diarrhea and dysentery.

Botanical Name: Acorus Calmus
Local Name: Assamese- Bach, Hindi- Bach, Ghorbach, Marathi- Vekhand, Bengali- Bach, Ghorabach, Nepali- Bojho

Papaya Root

Papaya is a medium size bushy tree with a hollow trunk and large palmate leaves. Its bears pear-shaped or spherical fruits.
The health benefits of papaya fruit is well known. However, even its leaves and roots have medicinal values.

Papaya roots are use in de-worming, prevent kidney stones and treatment of rheumatism.

Botanical Name: Carica Papaya
Local Name: Assamese- Omita, Hindi- Papita, Marathi- Pappayi, Tamil- Pappali

Skunk Vine

Read our detailed article: PAEDERIA FOETIDA – BHEBELI LOTA

Bhebeli Lota

Curry Leaves


Curry Leaf

Scented Arum/Gandhi Roots

Homalomena aromatica is a aromatic medicinal herb found in northeast India. The rhizomes are known to possess medicinal properties. It is used for getting reief from stomach disorders and piles.

Botanical Name: Homalomena Aromatica
Local Names: Assamese- Gansena, Bengali- Gandhakochu, Gandhikochu, Hindi- Sugandhmantri

Bottle Gourd Plant Roots

Bottle Gourd Plant is a climbing vine. The fruit is used as a vegetable.
Amongst its health benefits, bottle gourd is useful in treatment of acidity, indigestion, ulcers and many more.

Botanical Name: Lagenaria Siceraria
Local Name: Assamese- Jati Lau, Pani Lau, Hindi- Doodhi Lauki

Tejohva/Toothache Tree

Tejohva/Toothache Tree is an ayurvedic herb used for treatment of gout, abdominial pain, intestinial worm etc.
Botanical Name: Zanthoxylum alatum
Local Names: Assamese- Jafrang, Jabrang, Mejenga, Khasi- Jaiyur, Nepali: Timur, Hindi- Tejbal, Tumbura

Raw/Unripe Mango

Raw mangoes are very rich in Vitamin C and Antioxidants. It is good for heart and cures stomach troubles.

In Hindi, it is called Kacha Aam or kachi keri. In Assamese, it is known as ‘Amor Koli’

Long Pepper

Long pepper is a vine cultivated mainly for its fruit. The fruit is dried and used as spice. Its generally hot in taste, similar to black pepper but with more intensity.

Long pepper is used to increase appetite, improve digestion, cures diarrhea etc.

Botanical Name: Piper longum
Local Name: Assamese- Piplu, Bengali- Pipli, Hindi- Pipli, Malayalam- Tippali, Urdu- Pipul, Pimpli Oriya- Pippoli, Punjabi- Piplamul

Bushy Matgrass

Lippia Alba is a flowering shrub. Its leaves are used for flavouring food.

The leaves are known to bring relief to stomach problems.

Botanical Name: Lippia Alba
Local Names: Assamese: Pohukata Bon, Pikas Bon, Sagoli Masala, Kaseri Masala

Hot Spicy Curry

Hot Spicy Curry (Jalor Aanja)

Course Main Course
Cuisine Assamese Cuisine
Servings 4 Person


  • 500 gm Mutton Cut into Medium Pieces
  • 4 Medium Size Medium Size
  • 30 Green Chillies
  • 2 Dry Red Chilly
  • 2 tbsp Jeera (Cumin) Seeds
  • 1 tbsp Coriander (Dhania) Powder
  • 1 tbsp Jeera (Cumin) Powder
  • 1 tbsp Jeera (Cumin) Powder
  • 1/4 Jaiphal (Nutmeg)
  • 1/2 Piece Jostimodhu (Licorice)
  • 2 Elaichi
  • 3 Laung
  • 1 inch Dal Chini
  • 2 Bor Elaichi (Black Cardamom)
  • 1 tbsp Javitri (Mace)
  • 1/2 Inch Bach (Sweet Flag)
  • 1 Inch Papaya Root
  • 2 Stem Dudh Kosu (Taro)
  • 8 Leaves Skunk Vine (Bhedai Lota)
  • 15 Leaves Curry Leaves
  • 4 Pieces Gonchana
  • 1 tbsp Til (Sesame Seeds)
  • 1 Inch Ginger
  • 20 Cloves Garlic
  • 3 Medium Size Onion
  • 1/2 tbsp Black Pepper
  • 1 tbsp Saunf (Fennel Seeds)
  • 1/2 Inch Bottle Gourd Roots
  • 2 Bay Leaf
  • 1 tbsp Jafrang (Tejohva)
  • 5 Leaves Kaseri Masala (Bushy Matgrass)
  • 1 tbsp Pipli (Long pepper)
  • 1 Small Raw/Unripe Mango
  • 1 tbsp Turmeric (Haldhi) Powder
  • 150 gm Mustard Oil
  • Salt To Taste


You have to make various paste as part of the preparation.

  • Use a grinder or pestle and mortar to prepare the paste. Traditionally, pestle and mortar is preferred. Make separate paste and keep them aside.
    Paste 1: Make a smooth paste of dudh kosu, raw mango, gonchana, kaseri masala, bhebeli lota and curry leaves. Remember to de-seed the mango.
    Paste 2: Make a smooth paste of green chillies, ginger and garlic.
    Paste 3: Clean the roots of papaya and gourd plant. Cut into small pieces. Make a paste out of them
    Paste 4: Make a smooth paste of Jaiphal, Jostimodhu, Bor Elaichi, Javitri, Bach, Til (Sesame Seeds), Black Pepper, Saunf, Jafrang and Pipli

Main Preparation

  • Now, cut the onions into thin slices.
    Cut the potatoes into medium size cubes.
    Wash and clean the mutton pieces.
  • In a pan, heat oil. Fry the potato cubes till golden brown. Keep aside.
  • In the same pan, add more oil. Add 2 Dry Red chilly, 2 Bay leaf, Cumin Seeds, Crushed Laung, Elaichi and Dal Chini. Saute for a while.
  • Now, add onion. Fry till golden brown.
    Add mutton and mix well.
    Add turmeric and salt. Stir for 1-2 minutes.
  • Cover pan. Allow to cook for 10 mins on medium flame.
    Remove the cover occasionally and ensure that the ingredients do not stick to the pan.
  • Now, add Red Chilly Powder, Cumin Powder, Coriander Powder and Paste 2 prepared above.
  • Mix well and fry for sometime. Cover the pan while cooking.
  • When oil secretes out from the ingredients, add paste 1 (prepared above). Stir so that the masala gets assimilated.
  • Cook till water that secretes from the paste dries out.
  • Now, add paste 3 and paste 4 (prepared above). Mix well.
  • Stir occasionally.
  • When the ingredients starts to stick to the pan, add 2-3 glass of boiling water.
  • As gravy starts to boil, add the potatoes.
  • Cook till gravy thickens. Stir occasionally.
  • When gravy reaches desired consistency, then remove from flame.


Serve hot with plain rice.
Enjoy and Bon Appétit!!
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