Tehri or tahri (also rarely tapahri[1]) is a yellow rice dish in North Indian cuisine and Bangladeshi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of tehri, potatoes are added to the rice.[2]
As per Monier-Williams Sanskrit-English Dictionary, the Hindi word tehri is derived from the Sanskrit word Tāpaharī,[3][1] which is a dish prepared from rice, dal chunks (badi), vegetables, cooked in ghee with spices especially turmeric.[4]
Originedit
The recipe for Tahari is mentioned with name Tapahari in ancient Ayurvedic treatise written in Sanskrit language, which was a preparation of rice cooked with vegetables and other ingredients.[4][5] The recipe for Tahari also finds mention in Pakadarpana (1200 CE) cookbook, which uses meat of hen.[6]Bhojanakutūhala (1675 CE) Sanskrit book on cookery and culinary traditions mentions taharī rice dish and it was eaten with side-dish of fried lentil fitters known as "vaṭakas". The ingredients for cooking tāpaharī in both text varies but are similar in technique; It was made with rice seasoned with spice-blend called "Trikatu" and "Trijataka" along with ghee, turmeric, wet ginger, asafoetida, water and salt. Pakadarpana cookbook adds meat of hen to this before cooking. In Bhojanakuthuhala, this rice dish was eaten with fried fritters known as Vaṭakas prepared from black-gram flour, rice flour and mixed with turmeric and fried in ghee. This preparation was called taharī or tāpaharī.[5][6] Recipe also finds mentioned in Bhāvaprakāśa Nighaṇṭu, a 16th century medical treatise.[7]
Popularityedit
Tahari became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.[8]
Referencesedit
^ abTEAM, YCT EXPERT. SANSKRIT LANGUAGE & TEACHING (UP-TET/C-TET) (in Hindi). Youth Competition Times.
^. Archived from the original on 2020-05-10. Retrieved 2016-01-30.
^Bhāvamiśra (1966). Bhāvaprakāśanighantuh (in Hindi). Motīlāla Banārasīdāsa.
^ abMadhulika (2013). Pākadarpaṇa of Nala: (Text and English Translation with Critical Notes). Chaukhambha Orientalia, a House of Oriental, Antiquarian and Ayurvedic Books. p. 24. ISBN978-81-7637-241-1. Retrieved 1 January 2013.
^Meulenbeld, Gerrit Jan (1999). A History of Indian Medical Literature. E. Forsten. p. 208. ISBN978-90-6980-124-7.
tehri, dish, tehri, tahri, also, rarely, tapahri, yellow, rice, dish, north, indian, cuisine, bangladeshi, cuisine, spices, added, plain, cooked, rice, flavor, colour, version, tehri, potatoes, added, rice, tehritahri, with, kachumbar, saladcoursemain, coursep. Tehri or tahri also rarely tapahri 1 is a yellow rice dish in North Indian cuisine and Bangladeshi cuisine Spices are added to plain cooked rice for flavor and colour In one version of tehri potatoes are added to the rice 2 TehriTahri with kachumbar saladCourseMain coursePlace of originIndian subcontinentServing temperatureHotMain ingredientsLegumes or pulsesricespices Media Tehri dish In Bangladesh tehari cooked in mustard oil is a popular delicacy Contents 1 Etymology 2 Origin 3 Popularity 4 ReferencesEtymology editAs per Monier Williams Sanskrit English Dictionary the Hindi word tehri is derived from the Sanskrit word Tapahari 3 1 which is a dish prepared from rice dal chunks badi vegetables cooked in ghee with spices especially turmeric 4 Origin editThe recipe for Tahari is mentioned with name Tapahari in ancient Ayurvedic treatise written in Sanskrit language which was a preparation of rice cooked with vegetables and other ingredients 4 5 The recipe for Tahari also finds mention in Pakadarpana 1200 CE cookbook which uses meat of hen 6 Bhojanakutuhala 1675 CE Sanskrit book on cookery and culinary traditions mentions tahari rice dish and it was eaten with side dish of fried lentil fitters known as vaṭakas The ingredients for cooking tapahari in both text varies but are similar in technique It was made with rice seasoned with spice blend called Trikatu and Trijataka along with ghee turmeric wet ginger asafoetida water and salt Pakadarpana cookbook adds meat of hen to this before cooking In Bhojanakuthuhala this rice dish was eaten with fried fritters known as Vaṭakas prepared from black gram flour rice flour and mixed with turmeric and fried in ghee This preparation was called tahari or tapahari 5 6 Recipe also finds mentioned in Bhavaprakasa Nighaṇṭu a 16th century medical treatise 7 Popularity editTahari became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani 8 References edit a b TEAM YCT EXPERT SANSKRIT LANGUAGE amp TEACHING UP TET C TET in Hindi Youth Competition Times Tehri Archived from the original on 2020 05 10 Retrieved 2016 01 30 Bhavamisra 1966 Bhavaprakasanighantuh in Hindi Motilala Banarasidasa a b Monier Williams Sanskrit English Dictionary त sanskrit inria fr Retrieved 2022 12 29 a b www wisdomlib org 2020 02 04 Tapahari Tapahari 3 definitions www wisdomlib org Retrieved 2022 12 29 a b Madhulika 2013 Pakadarpaṇa of Nala Text and English Translation with Critical Notes Chaukhambha Orientalia a House of Oriental Antiquarian and Ayurvedic Books p 24 ISBN 978 81 7637 241 1 Retrieved 1 January 2013 Meulenbeld Gerrit Jan 1999 A History of Indian Medical Literature E Forsten p 208 ISBN 978 90 6980 124 7 Taste the Tehri Archived 2016 11 08 at archive today nbsp This food related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tehri dish amp oldid 1206955351, wikipedia, wiki, book, books, library,
