Nature: A big tree that bears sour fruits. Thera is found in various species. Such as Barthekera, Kunji Thekera, Rupahi Thera, Kau Thera or Kaori Thera.
Qualities: Drying thera is very beneficial for the body: Eating thera in the abdominal gripes can be relieved.
Cuisine: Its taste is sour. The thera (Barthekera, Kunji Thekera, Rupahi Thera, Kau Thera or Kaori Thekaba, etc.) can be thinly chopped and dried in the sun and stored in the soil’s tekeli or baiyam. This thera is very beneficial for the body. Dry thera can be soaked and mixed with mustard powder to make sani kahudi or water tanga. This water is suitable for consumption after three days if it is soaked in a little chilli and salt, wrapped in a banana leaf baked in the fire. Thera is served in any month’s anja. Even the sour grains of fish are eaten with thera. Dry thera can be soaked in water for a while and eaten with a little bit of garlic and ginger. Bor thera can be boiled in rice and eaten by grinding it with potatoes. Jaggery can be eaten with sweet paste. Several vegetables should be mixed and cooked and given into pieces.