Adauri, a sundried nugget from chickpeas, black lentils or mung beans ( Urd Daal), flour, or paste. In hilly regions of Nepal, Masyura (chunks made with black lentils, rice beans, and taro/colocasia leaves), Maithil, Tharu, and other ethnic communities, make Adauri. It is a crucial food of Maithil, eastern Tharu communities. These protein-rich nuggets can make curry when fresh greens or vegetables are unavailable. I’ve never tried Adauri. This Madhuri was sent to me by my friend’s mom from Saptari.
Adauri ki Tarkar (sun-dried lentil nuggets curry).
Ingredients
A few Madhuri (lentil-flour nuggets).
1 small onion
1 to 2 green chillies
2-3 cloves of garlic
1 small thumb-sized ginger
1/2 teaspoon fenugreek seed
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon cumin-coriander powder mixture
Red chilli powder 1/2 teaspoon
1 teaspoon turmeric powder
2-3 tablespoons mustard oil
Method
Finely chop the onion and the green chillies, then make ginger-garlic paste.
Heat 2-3 tablespoons mustard oil in a saucepan on medium heat. Once oil is hot enough to handle, heat 2-3 tablespoons of mustard oil over medium heat. Stir frequently until the adauri turns golden brown. Drain the oil from the fish and take them out.
Fry the mustard seeds, cumin, and fenugreek in the same pan. Add the sliced onion and green chillies when the seeds begin to pop. Next, add the ginger paste and turmeric powder. It should be cooked until the spices turn a light brown color. Add the fried mix of cumin, coriander and salt to the mixture. Finally, add in the red chilli powder. Give it a stir, then add two cups of water. Cover the pot with a lid and heat on medium heat for 15-20 minutes. Adauri absorbs some of the water, and it expands slightly. Please bring it back to boil by adding a cup of water. Adauri Ki Tarkar is ready. You can serve it with rice or roti.
