Tarua

Tarua[1] is thinly sliced vegetables coated with rice batter and deep fried dish, originating from the Indian subcontinent, popular among Maithils of India and Nepal.[2] It is one of the popular and special dish of Mithila region and is believed that it is impossible to welcome the guest without serving Tarua.[3][4]

Tarua

Place of origin	India and Nepal
Region or state	Mithila
Main ingredients	vegetable, gram flour, rice flour
Cookbook: Tarua

Preparation

Tarua is made from cutting green vegetables and vegetable leafs into different shapes. They are dipped in a batter made from gram flour or rice flour with added black pepper, red chili powder and salt, which is later deep fried in oil.[5]

Variations

Tarua can be made from any green vegetable.[3] The most popular varieties of Tarua include Tilkor tarua,[6] made from Tilkor leaves, and Aloo tarua, made from potato. Other varieties of tarua include Bhindi tarua, made from okra, Kobi tarua, made from cauliflower, Baigan tarua, made from brinjal, Kadima tarua, made from pumpkin, Kaddu tarua, made from bottle gourd, Karela tarua, made from bitter gourd, Ol tarua, made from elephant foot yam, Aurabi tarua, made from taro, Kumahar tarua, made from ash gourd, Khamharua tarua, made from Dioscorea satiea, Parwal tarua, made from pointed gourd.[3]

See also

• Pakora
• Fritter

References

1. Vidyarthi, Lalita Prasad; Prasad, Ramakant; Upadhyay, Vijay S. (1979). Changing Dietary Patterns and Habits: A Socio-cultural Study of Bihar. Concept Publishing Company.
2. Maithlik Bhojan Sambandhi Shabdawali (in Maithili) (1ST ed.). Mithila Research Society. 2011.
3. "मिथिला का तरूआ तो तरूआ है, पकौड़ा नहीं है". aajtak.intoday.in (in Hindi). Retrieved 2020-05-21.
4. "मिथिलांचल में वैदिक रीति से होता अतिथि सत्कार" [Hospitality in Mithila]. Dainik Jagran (in Hindi). Retrieved 2020-05-21.
5. Lal, -Rajeev Ranjan. "मिथिला के तरुआ" [Tarua of Mithila] (in Maithili). Retrieved 2020-05-21.
6. "Maithil Cuisine". Cook With Tutu. 2018-09-15. Retrieved 2020-05-22.