Masaura
 Uncooked masaura nuggets | |
| Alternative names | Masyaura |
|---|---|
| Type | Fermented dish |
| Place of origin |  Nepal |
| Associated cuisine | Nepalese |
Masaura, or masyaura (Nepali: मस्यौरा), are fermented, sun-dried vegetable balls made with a combination of one or several minced vegetables, together with black lentils. They originate in Nepal and are made by the Nepali diaspora throughout the world. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables was difficult in earlier times, masaura became an alternative source of nutrition.[1] Masaura is fried in oil and made into a curry.[2]
Etymology and history
A clear history of the dish or its name is lacking, but Nepalese people believe it to be derived from the word for black lentils, maas.[citation needed]
Gallery
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Masaura soup with potatoes -
Close-up look of masaura nugget
See also
References
- ^ "How to make Masyura?". The Nepali Food Blog | theGundruk.com. 15 February 2016. Retrieved 24 November 2019.
- ^ "Masaura and Potato Tarkari (Traditional)". Nepali Recipes. Archived from the original on 4 November 2014. Retrieved 5 January 2014.
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