 Tahri withkachumbar salad | |
| Course | Main course |
|---|---|
| Place of origin | India |
| Serving temperature | Hot |
| Main ingredients | |
Tehri,tehar,tehari, ortahri (also rarelytapahri[1]) is a spicy yellow rice dish originating fromAwadh region ofUttar Pradesh in India.[2] Spices are added to plain cooked rice for flavor and colour adding multiple vegetables and beans . In one version of tehri,potatoes are added to the rice.[3]
As perMonier-Williams Sanskrit-English Dictionary, theAwadhi wordtehri is derived from theSanskrit wordtāpaharī,[4][1] which is a dish prepared from rice, dal chunks (badi) and vegetables, cooked inghee with spices, especially turmeric.[5]
The recipe forTahari is mentioned with nameTapahari in ancientAyurvedic treatise written in Sanskrit language, which was a preparation of rice cooked with vegetables and other ingredients.[5][6] The recipe forTahari also finds mention in Pakadarpana (1200 CE) cookbook, which uses meat ofhen.[7]Bhojanakutūhala (1675 CE) Sanskrit book on cookery and culinary traditions mentionstaharī rice dish and it was eaten with side-dish of fried lentil fritters known as "vaṭakas". The ingredients for cookingtāpaharī 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. InBhojanakuthuhala, this rice dish was eaten with fried fritters known asVaṭakas prepared from black-gram flour, rice flour and mixed with turmeric and fried in ghee. This preparation was calledtaharī ortāpaharī.[6][7] Recipe also finds mentioned inBhāvaprakāśa Nighaṇṭu, a 16th-century medical treatise.[8]
Tahari became more popular during theSecond World War when meat prices increased substantially andpotato became the popular substitute in biryani.[9]InMuhajir families of Pakistan, who migrated from Uttar Pradesh, it is considered as a royal traditional dish. Some variants include addition of mutton, beef or chicken, specially when served in feasts.
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