Adauri is a traditional and special dish from the Mithila region, usually prepared during festivals, after religious fasts, or on special occasions. This dish is primarily made using urad dal (black gram). The dal is ground into a paste, shaped into small round pieces, and sun-dried to make what is called “adauri.” These dried pieces are later used in various dishes like curries, soups, and stews.
Adauri is not only delicious in taste but also highly beneficial for health. Urad dal is a rich source of protein, which plays a vital role in muscle development and overall strength. Along with this, ingredients commonly used in cooking adauri—such as fresh coriander, tomatoes, and lemon—are excellent sources of Vitamin C.
The combination of protein from urad dal and Vitamin C from the accompanying vegetables works together to strengthen the body’s immune system. This makes adauri particularly useful during cold and rainy seasons when the body is more vulnerable to infections.
Adauri, therefore, is more than just a flavorful traditional food—it is a nutritious, immunity-boosting dish that reflects the culinary wisdom of Mithila’s cultural heritage.
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