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]
 Uncooked masyeura nuggets | |
| Alternative names | Masuara |
|---|---|
| Type | Fermented dish |
| Place of origin | Nepal |
| Associated cuisine | Nepalese cuisine |
Etymology and history edit
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]
Gallery edit
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Masyaura stir-fried -
Dry unprepared masyeura -
Masyaura soup with potatoes -
Close up look of masyaura nugget
See also edit
References edit
- ^ a b "How to make Masyura?". The Nepali Food Blog | theGundruk.com. 2016-02-15. Retrieved 2019-11-24.
- ^ "Masaura and Potato Tarkari (Traditional)". Nepali Recipes. Retrieved 5 January 2014.