Tilkor Tarua (Maithili: तिलकोर के तरुआ) is a special dish popular in the Mithila region of the Indian subcontinent. It is one of the important items served in the dishes for guests at the home of Maithils people.
Etymology
Tilkor Tarua is a Maithili word having two terms
Tilkor and
Tarua. Tilkor is the Maithili name of Momordica monadelpha or
Coccinia grandis or ivy gourd or scarlet gourdis plant. It is a creepers or climber plant found naturally in the Mithila region. In the Mithila region, Tilkor is generally referred to as the leaves of the plant. And
Tarua is the Maithili word used for a dish made of leaves or thinly sliced vegetables coated with rice batter and deeply fried in
mustard oil.
Description
The main ingredient of the Tilkor Tarua is the leaves of Tilkor creepers or climbers found naturally in the Mithila region. First of all, some rice wet paste is prepared which is locally known as
pithaar. Then the paste is mixed with some spices and salt with turmeric. After that the Tilkor leaves are sinked into the paste and then in last it is fried in mustard oil. Tilkor Tarua are very crunchy.
In the market areas of the Mithila region, Tilkor Tarua is served along with
Puffed rice as fast food and breakfast.
Cultural significance
Tilkor Tarua has an important place in the culture of hospitality for guests by the
Maithils people. In the Mithila region, son-in-law has special importance, he is served specially by his parents-in-law. Tilkor Tarua is one of the special items served in the meals to him for his respectful hospitality.
Similarly when a
Brahmin is invited for a sacred
Brahman Bhojan, then the Tilkor Tarua is also served in his food. During festivals and auspicious occasions, the people of Mithila have an old tradition of decorating with Tarua made of Tilkor on their plate.
In the Vivaahotsava festival also known as Vivaha Panchami celebrated every year at , the processions of Rama coming from Ayodhya to Janakpur are also served the Tilkor Tarua in their food for their hospitality.
