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Recipe: Tarua (Pakoda) in Mithila region is not just a dish, but is a symbol of cultural identity and affection. There should be happiness opportunities, guests at home or any special event, Tarua is an integral part of food and drink here. The people of Mithila are so fond of dumplings that here you will get to eat unique types of tarua like Tilakor, Khamhaur, Chun Stone, Taggar Flowers, Kumaduni flowers and Kadima flowers, which are hardly found anywhere else.
Tarua of Tilkor is the life of Maithili cuisine. Its tremendous taste is such that the mouth water comes on hearing. This dumplings are fried by immersing green leaves like bitter gourd leaves in rice grouped solution. It is also mentioned at the time of the marriage of Lord Rama, which shows its importance.
Taggar flower’s Tarua is a unique dish depicting Mithila’s cultural heritage and identity. Apart from worship, its dumplings are also made. In order to make it delicious and crisp, rice grouped solution (bear) is traditionally used instead of gram flour.
Khamhaur Tarua is a traditional and delicious dish of Mithila, which is served on special occasions. It is carved out from inside the soil. It is frying with spices. Recently it was also served to welcome the Governor, which reflects its importance in the culture of Mithila.
Kumaduni flower Tarua is a traditional Mithila dish, made from white and thorny plant flowers. This dish is known for its unique taste and nutritious properties (vitamins and minerals). Along with offering this flower to the gods, it is also eaten as delicious pakoras by immersing it in gram flour/rice solution.
The Kadima flower’s Tarua (also known as Tinde/Sitaphal flower) is a symbol of the traditional heritage and local identity of Mithila. To make this delicious pakoras, the flower of the kadima is drove by immersing it in rice flour solution, which increases its taste significantly.
