Masyoura and Aamchoor

MASYOURA is a typical Nepalese food made from the Black lentil and Small shreds of different vegetables. It is believed that Masyoura contains good combination of the carbohydrate and protein. The masyoura preparation includes cleaning of lentils and soaking to remove the husk, grinding to powder , addition of other vegetables shreds and pidalus ( neglected tuber vegetable of Araceae family commonly found in Nepalese forest)., shaping into ball and dried on the sunlight to reduce moisture content and improve the shelf life.

Aamchoor is the dried product made from preripened mango flesh. Its production in Nepal is only limited to house hold level. It's made from the preripening stage of mango and contained high organic acid. Mangoes are destining and longitudinally cut into small piece, mixed with salt and turmeric powder and dried in sun. It can be stored in more than one year in tight glass container. It’s mainly consumed as Achar (pickle) with general dish of Nepalese (Dal, Bhat and Tarkari).It helps on digestion process of elderly people whose rate of decreasing PH in stomach is very slow during meal.