Masaura

Masaura or Masyaura (Nepali: मस्यौरा) is a fermented sun-dried vegetable balls made with a combination of various or single minced vegetables with black lentils. It originated in Nepal and is made by Nepali diaspora throughout the world. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables was a hard all-around year in the earlier days, masyaura become an alternative nutritious food item when fresh vegetables weren’t available.[1] It is fried in oil and made into a curry.[2]

Masyaura
Uncooked masyeura nuggets
Alternative namesMasuara
TypeFermented dish
Place of originNepal
Associated cuisineNepalese cuisine

Etymology and history

There is no exact or written proof, but local people believe the word itself derived from the word Maas (black lentils), given that maas is a key ingredient of masyaura preparation.

There is no such history on when who invented or start making masyaura, but it is likely one of the traditional preserved food items of Nepal. [1]

  • Masyaura stir-fried
    Masyaura stir-fried
  • Dry unprepared masyeura
    Dry unprepared masyeura
  • Masyaura soup with potatoes
    Masyaura soup with potatoes
  • Close up look of masyaura nugget
    Close up look of masyaura nugget

See also

References
  1. "How to make Masyura?". The Nepali Food Blog | theGundruk.com. 2016-02-15. Retrieved 2019-11-24.
  2. "Masaura and Potato Tarkari (Traditional)". Nepali Recipes. Retrieved 5 January 2014.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.