Different Indian curries

 

 India is a vast country.It has many states.Each state is

 unique in its  traditions and very importantly in

 food curries.Food is still a very important activity

 of woman in India .Food diversity in India is absolutely

 mind-boggling so is Indian curries.

I am fond of cooking.Being chemistry teacher I enjoy making

 my own receipies and I also  do try them as and when I get

 time.  We Indian make different type of curries.We friends

 some time  do discuss  different curries,   gravies in

 our Indian  cooking and their methods of prepration.

My  friend Asha wanted me to write number  of different

 curries in form of little article so that she

 could send the same to her daughter living in USA.I wrote

 short summary of different Indian curries.My submission

 is following

 The Western and outside world thinks Indian curry is

 just one reddish oily one, either it is veg or nonveg.

But it is not so. We have the following types of curries,

 depending on the main ingredients.Few I am listing below.

1.Regular ground onion, red chillies, tomato curry..

 Like in chicken curry

2.Mashed lentils (dhals) chilly powder, tamarind gravy

.. Like in sambaar

3.Plain mashed dhal with red chillies and ghee…

as in dhal tadka

4.Onion, green chillies, tomato curry.. Tomato gravy

 for rice and chapathis

5.Onion, chilly powder, tomato curry..

 Like in potato - peas gravy

6.Onion, chilly powder, tamarind curry.. 

As in Chennai dish kara kuzhambu or Madras spicy red gravy

7.Onion, green chillies, coconut paste curry..

 Like in kurumas, Kerala gravies

8.Red chillies, tamarind, coconut curry..

 Like Mangalore gravies

9.Onion, chillies, cashew/almond paste,/cream curry..

 Like Lucknowy and Kashmiri curries

10.Bengal gram green chillies ground together with curd added

 last…Tamil butter milk gravy

11.Bengal gram powder, curd, green chillies curry…

 As in  Punjabi kadi

12.Onion, black pepper and tamarind curry..

 Milagu kozhambu..Tamilian pepper gravy,

Moral of Story-Friends We need one chilly/ pepper type,

 one base and one sour  balancer or sweet balancer.

The base can be onion,cooked dhal, bengal gram paste,

 ground coconut,tomato, curds, tamarind, 

fresh cream, almond or cashew or poppy seeds.

Sukarma Thareja

Alumnus IITK

India 

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