Thursday, October 22, 2009

Basic Indian Curries Poster

This A3 sized poster lists variations of the following curries

Basic South Indian Curries

0.:Dry vegetable curries  (Poriyal / Kura / Paalya / Kari).
1.: Raw Yogurt curry  (Thayir Pachadi / Perugu Pachadi / Mosaru Baji)
2.: Tamarind Curries (Kulambu / Pulusu/  Pulingari)
3.: Coconut Curries  / Coconut - lentil curries (Kootu).
4.: Coconut -  Yogurt curries  (Aviyal)
5.: Lentil curries (Paruppu / Parippu/ Pappu / Thove)

6.: Cooked Yogurt Curries   (More Kulambu /Majjigae pulusu / Majjigae Huli/ Pulissery )  
7.: Lentils - Tamarind Curries  (Sambar / Huli / Pappu pulusu)
8.: Thin Lentil stock -Tamarind curries (Rasam / Saaru) 

South India
has one of the world's oldest unbroken culinary heritages. The curries of South India show a remarkable similarity in the way they are cooked, served and eaten. Almost all South Indian curries are built on Tamarind, Tuvar dal, Yogurt and Coconut. You’ll repeatedly encounter various combinations of these basic building blocks across regions. Almost all curries are flavoured by fried mustard, curry leaves, and asafetida. Regional variations: The fiery Andhra curries emphasize tamarind and chilies. Karnataka curries are milder and use more lentils and coconut than Tamil curries. Kerala curries use tamarind sparingly, coconut / coconut milk heavily and rely on kokum (fish tamarind) as a souring agent in seafood curries. Coconut oil is preferred in Kerala, peanut oil in Andhra, Karnataka and sesame oil in Tamilnadu. Refined vegetable oils are now used across regions. Butter / ghee are not preferred in most curries. Specialty Additives. Jackfruit seeds and Tapioca are used in Kerala curries, Banana stem and Banana flower in Tamilnadu curries, Dosakkai and Gongura (a sour spinach) in Andhra, Bamboo shoots and Colocasia leaves in Karnataka. 

Eating curries
All curries are eaten mixed with cooked rice. As you move north (northern Karnataka & northern Andhra), rice starts giving way to other cereals. Rice was a luxury till 50 years back and many villages still eat these curries with the cheaper millets cooked into a porridge.
Transforming curries : Cut out tamarind & coconut from south Indian curries, replace mustard with cumin and you’ll have a north Indian curry.
Cooking Rice : In a pressure cooker add one cup of rice and two cups of water. Close & pressure cook for 2 whistles. Let cool for  10 minutes and open.
Basic Rules: Cooking is easy if you follow 3 simple rules. 1.  Do not burn stuff - Cook on medium or low heat. 2. Do not use too much salt / chilies / flavourings. 3. Do not use an ingredient you do not understand.
Basic North Indian Curries
0.: Raw Yogurt curries (Raita)
1.: Dry vegetable curries (Sukhi Sabji)
2.: Yogurt - Gram flour curries (Kadi)
3.: Spinach Puree curries (Saag)

4.: Double Onion curries (Dopiaza)  
5.: Onion - Tomato curry ( Masala)   
6.: Milk / Cream based curries (Korma)
7.: Sour creamy curries (Sour Korma)
8.: Lentil curries (Dal)

North Indian Cuisine 
denotes the cuisine of the eight states of North India - Kashmir, Punjab, Haryana, Himachal Pradesh, Uttar Pradesh Uttaranchal, Madhya Pradesh & Chhattisgarh. These states share a remarkable similarity in their food habits. Wheat based flatbreads are a staple eaten with a wide variety of curries.  Most of these curries are built from six basic building blocks – Onion, tomato, lentils, spinach & dairy products. Cumin, coriander seeds, garam masala & chili powder are the most common flavourings. Ghee / butter/ vegetable oils are used across north India and Mustard oil in Kashmir.

Use of cumin in place of black mustard, absence of coconut & tamarind, heavy use of dairy products & garam masala differentiate north Indian curries from south Indian curries

The Moguls had a great influence on north Indian cuisine. Use of tandoor, paneer, nut paste, milk and cream as curry bases, use of expensive spices like saffron/ cardamom in curries, slow cooking in sealed pots ('Dum') are all Mogul techniques.

Cooking vegetables: Add a cup of chopped veggies to a pressure cooker with half a cup of water and cook for 1 whistle.
Cooking chicken : Add a cup of chopped chicken to a pressure cooker and cook for two whistles
Cooking mutton : Add a cup of chopped mutton to a pressure cooker with a quarter cup of water and cook for 3 or 4  whistles.
Cooking fish / sea food : Heat a spoon of oil. Add a handful of cut and cleaned seafood. Stir and cook for 3 – 5 minutes.
Cooking Rotis : Take a cup of flour. Add two pinches of salt. Gradually mix in around half a cup water. Mix and knead well. Pinch off lemon sized balls, roll into thin discs and cook both sides on a hot skillet.


sharell said...

Wow, I got creative and tried south Indian coconut, vegetable and tamarind combination for dinner tonight. Very impressive. This seriously makes cooking Indian very easy! Thank you!! :-)

tobias cooks! said...

This is a great one again. I always wanted a nice curry overview. Thanks a lot.

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