Tarua

Traditional Maithili dish

A traditional thali featuring tarua, served during Maithili New Year celebrations.

Tarua is a traditional dish from the Mithila region, which is located in the northern part of Bihar and the eastern part of Nepal. It is a popular dish in Maithili cuisine, known for its unique preparation and cultural significance.

Preparation

Tarua is typically made by slicing vegetables such as potato, eggplant, or pumpkin into thin pieces. These slices are then coated in a spiced gram flour (besan) batter. The batter is seasoned with various spices, including turmeric, cumin, coriander, and chili powder, which give the dish its distinctive flavor.

Once the vegetables are coated, they are deep-fried until golden brown and crispy. The result is a savory and crunchy snack that is often served as a side dish or appetizer. Tarua is particularly popular during festivals and special occasions in the Mithila region.

Cultural Significance

Tarua holds a special place in Maithili culture, especially during the celebration of Jur Sital, the Maithili New Year. During this festival, families prepare a variety of traditional dishes, and tarua is a staple on the festive menu. It is often served alongside other dishes such as badi, dal, and rice.

The preparation and sharing of tarua during festivals symbolize community and togetherness, as families gather to celebrate and enjoy the rich culinary heritage of the Mithila region.

Variations

While the basic recipe for tarua involves vegetables, there are several variations depending on the ingredients used. Some popular variations include:

• Aloo Tarua: Made with potato slices.
• Baingan Tarua: Made with eggplant slices.
• Kumhra Tarua: Made with pumpkin slices.

Each variation offers a different taste and texture, allowing for a diverse culinary experience.

Related Pages

• Maithili cuisine
• Mithila (region)
• Jur Sital
• Bihar
• Nepal