Tilkor Tarua
Tilkor Tarua 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 Maithil 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 dipped into the paste and then finally fried in mustard oil. Tilkor Tarua are very crunchy. In the market areas of the Mithila region, Tilkor Tarua is served along with murhi as fast food and breakfast.Cultural significance
Tilkor Tarua has an important place in the culture of hospitality for guests by the Maithil people. In the Mithila region, the son-in-law has special importance, and he is served specially by his parents-in-law. Tilkor Tarua is one of the special items served in the meals to him to show respectful hospitality. Similarly, it is served when a Brahmin is invited for a sacred Brahman Bhojan. During festivals and auspicious occasions, the people of Mithila have an old tradition of decorating their plate with Tarua made of Tilkor.At Vivah Panchami, celebrated every year at Janakpurdham, the processions of Lord Rama coming from Ayodhya to Janakpur are also served the Tilkor Tarua in their food to show hospitality.