Masaura
Nepali fermented food
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. Masaura is fried in oil and made into a curry.
01Etymology 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.
Sources and credits
This article is adapted from the Wikipedia article “Masaura”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Masaura.jpg by Gaurav_Dhwaj_Khadka, CC BY-SA 4.0
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