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 friendssome 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 TharejaAlumnus IITKIndia Web site-sukarma thareja
https://sites.google.com/site/drsukarmaranithareja/home
e Mail-sukarma@iitk.ac.in
Her academic venture as an artist and photographer has featured in the form of book(paper back)
science of Life and Nature(Paper Back): A Photo Poetry Collection: Sukarma Thareja: 9781521260067: Amazon.com: Books(10 dollars)
Amazon US link :
https://www.amazon.com/dp/1521260060
Amazon UK link:
https://www.amazon.co.uk/dp/1521260060
Science of Life and Nature: A Photo Poetry Collection: Sukarma Rani Thareja:
Kindle e-book (2.98 dollar)
https://www.amazon.in/dp/B072Q3DDR7
Amazon.com