Indian Curry

 India is a vast country. It has many states. Each state is unique in its traditions and, very importantly, infood curries. Food is still a very important activity of  women in India. Food diversity in India is absolutely

 mind-boggling, so is Indian curries.

I am fond of cooking. Being a chemistry teacher, I enjoy making my own recipes, and I also try them as and when I get time.  We Indians make different types of curries. 

We friends sometimes do discuss different curries, different curries  or gravies in our Indian cooking methods.

My friend Asha wanted me to write several different curries in the form of a little article so that she could send the same to her daughter living in USA. I wrote a summaryof different Indian curries. My submission  is as follows

 

 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. I am listing below.

1. Regular ground onion, red chillies, and 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, chili powder, tomato curry.

 Like in potato -peas gravy

6. Onion, chili powder, tamarind curry. 

As in Chennai dish kara kuzhambu or Madras spicy red gravy

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

 Like in kurumas, Kerala gravies

8. Red chillies, tamarind, and 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 the 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

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