What is tiyula itum soup

Curry - curry

Dish from the Indian subcontinent

curry is a variety of dishes originating in the Indian subcontinent that contain a complex combination of spices or herbs

There are many types of dishes known as "curries". For example, in the original traditional cuisine, the precise choice of spices for each dish is a matter of national or regional cultural tradition, religious practice and, to some extent, family preference. Such dishes are given specific names that refer to their ingredients, seasonings, and cooking methods. Spices are used both whole and ground, cooked or raw, and can be added at different times during the cooking process to achieve different results. The main spices in most curry powders on the Indian subcontinent are coriander, cumin and turmeric. Depending on the geographic region and the foods it contains (fish, lentils, red or white meat, rice and vegetables), it may contain a variety of additional spices. Curry powder, a commercially produced blend of spices, is largely a western creation from the 18th century. It is widely believed that such mixtures were first made by Indian merchants for sale to members of the British colonial government and army returning to Britain.

Outside of the Indian subcontinent, "curry" can also be used to serve the various unrelated indigenous dishes of island Southeast Asia, and mainland Southeast Asia

Dishes Curry can contain fish, meat, poultry or shellfish, either alone or in combination with vegetables. In addition, many are instead purely vegetarian and are mainly eaten among those who have ethical or religious prohibitions against the consumption of meat or seafood.

Curries can be either "dry" or "wet". Dry curries are cooked with very little liquid that can evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, milk cream, cream or yogurt or legume puree, sautéed shredded onion or tomato puree.


Curry is an Anglicised form of the Tamil word kaṟi, which means "sauce" or "relish" for rice, which uses the leaves of the curry tree (Murraya koenigii). The word kari is also used in other Dravidian languages, namely in Malayalam, Kannada and Kodava, meaning "vegetables (or meat) of any kind (raw or cooked), curry". Kaṟi is found in a Portuguese mid-17th century

has been published. The word Cury appears in the English cookbook The Forme from the 1390s by Cury, but is not related and comes from the middle The French word cuire means "to cook"


Archaeological evidence from 2600 BC From Mohenjodaro, the use of mortar and mortar suggest spices from pestle to pound, including mustard, fennel, cumin, and tamarind pods, which they used to flavor foods. Black pepper is native to the Indian subcontinent and Southeast Asia and has been around since at least 2000 BC. Known in Indian cuisine.

The establishment of the Mughal Empire in the early 15th century also influenced some curries, particularly in the north. Another influence was the establishment of the Portuguese trading center in Goa in 1510, which led to the introduction of chilli peppers, tomatoes, and potatoes from America to India, as a by-product of the Columbian Exchange.

Curry was introduced to English cuisine starting with Anglo-Indian cuisine in the 17th century as flavorful sauces were added to simply cooked and boiled meat. The 1758 edition of Hannah Glasse The Art of Cookery contains the recipe "To make an Indian style currey". Curry was first served in coffeehouses in the UK from 1809 and has grown in popularity in the UK by leaps and bounds in the 1940s and 1970s. During the 19th century, curry was also brought to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins and are increasingly becoming part of international fusion cuisine.

of the Indian subcontinent

From a culinary point of view, it is useful to view the Indian subcontinent as the entire historical region that comprised prior to independence since August 1947; that is, the modern countries of India, Bangladesh, Pakistan and Sri Lanka. It is customary to make a wide distinction between northern and southern styles of Indian cuisine, recognizing that there are innumerable sub-styles and variations within these categories. The distinction is usually made in relation to the basic strength: wheat in the form of unleavened bread in the north; Rice in the east; Rice and millet in the south.

Bangladesh and West Bengal

Bengali pumpkin curry

Bengali cuisine, which focuses on the cuisine of Bangladesh

North India

Rajma - Chawal, red curry kidney beans with steamed rice from India

Curries are the most famous part of Indian cuisine. Most Indian dishes are usually based on curry and are made by adding various vegetables, lentils or meats to the curry. The content of the curry and the method of preparation vary depending on the region. Most curries are water based, with milk and coconut milk being used occasionally. Curry dishes are usually thick and flavorful and are eaten with steamed rice and various Indian breads.


Although moist curries play a lesser role in Gujarat than elsewhere, there are a number of vegetarian examples with sauces based on buttermilk or coconut milk. The main ingredient can be various eggplants (eggplant / aubergine), potatoes, fresh corn kernels, okra, tomatoes, etc. There are also several common kofta dishes that replace meat with vegetables. Undhiyu, a specialty from Gujarati, is a spicy “wet” mixed vegetable casserole that is cooked in a clay pot and is often eaten in the winter months.


Maharashtra curries vary from slightly hot to very hot and include vegetarian, mutton, chicken, and fish. Coastal Maharashtrian Konkani curries use coconut extensively along with spices. In western Maharashtra, curries are very hot, often with peanut powder. Vidharba's cuisine is usually spicier than that of the coastal and southern regions. The commonly used ingredients are besan (gram flour) or chickpea flour and peanut powder. Due to the Mughal rule in the region, Aurangabad's cuisine has been heavily influenced by the North Indian cooking method. Khandeshi food is very spicy and the most famous dish is Shev Bhaji. Others are Eggplant Bharta (Wangyache Bhareet), (Urid Dal), Stuffed Eggplant (Bharleli Wangi), Bhaakari with Thecha, etc. The majority of Maharashtrians are farmers who live in the countryside and therefore their traditional food is very simple.


Most Punjabi dishes are made with tadka, which is made by frying a "masala", a mixture of ginger, garlic, onions and tomatoes with some dried spices. Then other ingredients, water and occasionally milk are added. Usually spicy, the spice values ​​vary greatly depending on the household. Ghee and mustard oil are the most common cooking fats. Many popular Punjabi dishes such as butter chicken and rajma are based on curry. These dishes are usually made with steamed rice and chapatis.


served. Rajasthani cuisine has been influenced by both the warlike lifestyle of its people and the availability of ingredients in this arid region. Preference was given to foods that would last for several days and that could be consumed without heating. Water scarcity and fresh green vegetables each impacted cooking. Hence, the curries in Rajasthan are usually made from dry spices and herbs and other dry products such as grams of flour. Kadhi is a popular gram flour curry that is usually served with steamed rice and bread. To reduce water consumption in this desert state, they use a lot of milk and dairy products to cook curries. Laal maans is a popular meat curry from Rajasthan.

South india

Andhra Pradesh and Telangana

The food from Andhra Pradesh and Telangana, both with Telugu-speaking locals, is considered to be the hottest in India. The state, the leading manufacturer of red and green chilies, influences the generous use of spices and makes their curries, chutneys, delights and pickles the hottest and spiciest in taste.


Curries, known as vindaloo, have become popular in the UK, America and elsewhere where the name is usually only used for a fiery dish of lamb or chicken often including potatoes. Such dishes are far from the originals of Goa.

The name "vindaloo" is derived from the Portuguese vinha d'alhos or wine (vinho) and garlic (alho), the two final flavor ingredients. The dish was originally made with pork, which is not a taboo for the Christian Portuguese. The inclusion of potatoes was a later Indian addition, believed to be the result of confusion with the Hindi word for potato. Over the years "vindaloo" has been changed to appeal to many people by adding spices and different wines.


Karnataka's curries are usually vegetarian or made with meat and fish in most of the coastal areas. They use a wide variety of vegetables, spices, coconut, and jaggery. There are dry curries and sauce-based curries. Some typical sauce-based dishes are saaru, gojju, thovve, huli, majjige huli (similar to the kadi made in the north), sagu or kootu, which are eaten mixed with hot rice.


Kerala Malay curries usually contain crushed coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, and red chili peppers fried in hot oil. Most non-vegetarian dishes are heavily flavored. Kerala is known for its traditional sadya, a vegetarian meal served with boiled rice and a variety of side dishes such as parippu (green gram), papadum, ghee, sambar, rasam, aviyal, kaalan, kichadi, pachadi, injipuli, koottukari, Cucumber (mango, lime), thoran, one to four types of Payasam, Boli, Olan, Pulissery, Moru (buttermilk), Upperi and banana chips. The sadya is usually served on a banana leaf.

Tamil Nadu

The distinctive aroma and aroma of Tamil cuisine is created by a blend and combination of spices including curry leaves, tamarind,


In the west, the best-known Kashmiri curry is Rogan Josh, a moist lamb curry with a bright red sauce whose color comes from a combination of Kashmiri chillies and an extract from the red flowers of the cockscomb plant (Mawal). Goshtaba (large lamb meatballs cooked in yogurt sauce) is another curry dish from the Wazwan tradition that is occasionally found in western restaurants.


The main curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as mas riha. Kukulhu riha, chicken curry, is cooked with a different mixture of spices.

Traditional vegetable curries in the Maldives include those that use bashi (eggplant / eggplant). Torah (Luffa aegyptiaca), Barabō (pumpkin), Chichanda (Trichosanthes cucumerina) and Muranga (Moringa oleifera) as well as green unripe bananas and certain leaves as main ingredients. Pieces of Maldivian fish are usually added to give the vegetable curry a certain flavor.


The curries of Nepalese cuisine have been influenced by its neighbors, mainly India and Tibet. Well-known Indian spices are used less. Goat is a popular meat in the Himalayan region of Nepal.

Daal Bhaat (rice and lentil soup) is a staple food in Nepal. Neva cuisine is a type of cuisine that was developed over centuries by the Newars of Nepal.


Pakistani curries, particularly in the Punjab and Sindh provinces, are essentially similar to their counterparts in northern India. Mutton and beef are common ingredients. A typical Pakistani lunch or dinner often consists of some form of bread (like naan or roti) or rice with a meat or vegetable-based curry. Grilled dishes or fried meat in the form of kebabs are also very popular.

It is worth noting that the term curry is practically never used in the country. Instead, regional words such as salan or shorba are used to refer to what is known outside the country as "curry".

Depending on the style of cooking, there are different types of curries, e.g. B. Bhuna, Bharta, Roghan Josh, Qorma, Qeema and Shorba. A popular Pakistani curry is karahi, which is either mutton or chicken and is cooked in a cookware called a karahi, which is shaped like a wok. Lahori Karahi contains garlic, ginger, fresh chili peppers, tomatoes and selected spices. Peshawari Karahi is another very popular version that is made only from meat, salt, tomatoes, and coriander.

Khyber Pakhtunkhwa

The cuisine from the Pakistani province of Khyber Pakhtunkhwa is in some ways similar to the cuisine of neighboring Afghanistan. Extreme winters in some areas made the supply of fresh vegetables impossible, so a lot of dried fruits and vegetables are included in the kitchen. The province still produces a large amount of nuts that die in the personal kitchen that is used, as well as cereals such as wheat, corn, barley, and rice. Dairy products (yoghurt, whey), various nuts, local vegetables, and fresh and preserved fruit are related to these staple food relationships. Peshawari Karahi from the provincial capital Peshawar is a popular curry.


The cuisine in Pakistani Punjab will differ from Indian Punjab in terms of content and rules. A particular Punjabi meal consists of some form of bread or rice with a salan. The main preparations start with frying a masala, a mixture of ginger, garlic, onions, tomatoes and dried spices. Then various others are added. The spice content must vary greatly depending on the sub-region and household. A more popular cooking fat is Desi Ghee with some dishes that are certainly fortified with butter and cream. There is a specific choice that is only given in Punjab, like Maash di Dal and Saron da Saag (Sarson Ka Saag). In Punjab and Kashmir, the only dish known as kardhi is a dish made from dahi and flour dumplings.


In Pakistan, the provinces of Sindh and Balochistan border the Arabian Sea. For this reason, fish is used in curries in Sindhi cuisine. Among the Pakistani dishes, the Sindhi curries are generally the hottest. The basic food in the largest Sindhi households consists of wheat-based flatbread and rice, relationships of two dishes, a sauce and a behavior.

Sri Lanka

In Sri Lankan cuisine, rice "rice and curry" can refer to a number of Sri Lankan dishes.

South East Asia


Burmese cuisine is presented in a very different way by curries. The main quick ingredients of all Burmese curries are popular onions, Indian spices, and red chilies. They are the main ingredients for popular curries, meat and fish.

Burmese curries can be generalized into two types - the spicy right with North Indian or Pakistani influence, and the milder "government" curries. Burmese curries quickly lack coconut milk, it was heard of the largest Southeast Asian curries.

The responsible ones include onions, garlic, and chili paste. Common spices include garam masala, dried chilli powder, cumin powder, turmeric and ngapi, a fermented paste made from fish or shrimp. Burmese curries are roughly oily. There is a spaghetti equivalent, nan gyi thohk, in which wheat or rice noodles are made with thick chicken curry.


In Indonesia, curry is called kari or kare. The art of Kari most consumed in contact in Indonesia is Kari Ayam (chicken curry) and Kari Kambing (goat meat curry). In Aceh and North Sumatra, roti cane is often eaten with kari kambing. Others like gulai and opor are those that get on curry. They are often very localized and see that the meat and vegetables are wider.You can choose a different of meats (chicken, beef, water buffalo and goat like in the tasty gulai kambing), seafood (like prawns, crabs, clams, clams and squid), fish (tuna, mackerel, carp, pangasius)) or vegetables ( young jackfruit, beans, cassava leaf) in a spicy sauce. You have your rights like chili peppers, kaffir lime leaves, lemongrass, galangal, Indonesian bay leaves (candlenuts), turmeric, turmeric leaves, asam gelugur and asam candy (sour mangosteen means tamarind), shrimp paste (terasi), cumin, coriander seeds and coconut milk. In Aceh, curries used Daun Salam Koja, or Daun Kari (Murraya koenigii), as "curry leaves".

A popular dish, rendang from West Sumatran cuisine, is often referred to as caramelized dry beef curry. In Indonesia, rendang guidelines are not considered curry contacts because it is richer and less political than is normal for Indonesian curries. Authentic Rendang uses water buffalo meat that is slowed down in thick coconut milk for a few hours to tenderize, caramelize, and flavor the meat. Opor Ayam is another type of curry that Gulai really love. Opor has a different whitish color and does not use cinnamon or turmeric, gulai can contain either or both. Opor is also often part of a family meal around Lebaran, general gulai relationships in Padang restaurants.


finding is a sign of Malaysian cuisine. The curry curry found its way to the coasts of Malaysia via Indian rights, it has become a staple food among the Malays and the Chinese. The Malaysian curries, which differ from state to state, also include the internal ethnic groups that distinguish them from many who differ, the culture, the religion or the relationships.

Malaysian curries are managed with turmeric-rich curry powder, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. Tamarind is used equally. Rendang is another form of curry that dies in Malaysia, Singapore, Indonesia and the Philippines. It's dry and resilient meat and more coconut milk than a standard Malaysian curry. Rendang was improved upon in the Malay literature of Hikayat Amir Hamzah (1550s) and is popular with Indonesians, Singaporeans, and Malaysians. All right curries, real mutton, chicken, tofu, shrimp, squid, fish, eggplant, eggs and vegetables are available in Malaysia.


In the Philippines there are two types of curry ingredients across the skill gap between the Hispanic north and the Native American / Islamic south. A linear series of new Curry views was seen in the conflicts that followed. Most adherent is a variant of the appeal Ginataang Manok (chicken is heard in coconut milk) with the addition of curry powder, known as "Filipino Chicken Curry". This is the political curry dish. In the way, other northern Filipino cases that can be seen as "curries", ginataan (heard with coconut milk) can distinguish other native meat or seafood dishes like adobo, kaldereta and mechado that are simply given curry powder or not a common spice .

In constant relationship between the Visayas, Mindanao, the Sulu Archipelago and in personal Palawan, various personal curry views can be seen, which preserved their origins to the will of the Spaniard in these possible owe, the last culinary contemporary. as well as closer historical ties to Malay states such as the Sultanate of Brunei. One of these Mindanaoan curries is Kulma, synonymous with the Indian Korma; tiyula itum, a beef curry blackened with eat coconut meat powder; and Rendang, also obtained in Indonesia and Malaysia. The meats in these curries include beef, goat, mutton, lamb, seafood, and such. Pork is not used to full labor laws.


Thai phanaeng with pork

In Thai cuisine, curries are called kaeng and are made from meat, fish or vegetables in a sauce based on a paste made from chillies, onions or shallots. Garlic and shrimp paste. Related spices and herbs defined the type of curry. Local conditions such as chili peppers, kaffir lime leaves, lemongrass, galangal, and coconut milk are used in central and southern Thai cuisine. Northern and northeastern Thai curries generally do not contain coconut milk. Those made from sugar and coconut milk, Thai curries are usually sweeter than Indian curries. In the west, some of the Thai curries are inspired by color; red curries use red red chillies, red green curries green chillies. Yellow curry - called kaeng kari (with different spellings) in Thai, of which a political translation would be "curry soup" - - rather curries with turmeric, cumin and other dried spices. Some Thai hands have to find a curry powder based on Indian art (Thai: Phong Kari).

Thai curries:


In Vietnam the curry is heard as cà ri, is one of the curry-related coconut milk, potato, sweet potato, taro root and is garnished with coriander. and spring onions. It's more soupy than Indian curry. The curry is eaten with a baguette, rice vermicelli or imaginary rice. Some include a curry-based stew, such as: B. snail dishes, phá lấu, steamed frogs or eels.

East asia


Relatives dies is not personal property of the common kitchen, curry powder is added to certain dishes in southern China. That is in terms of grocery gifts, in terms of madras curry powder, in terms of star anise and cinnamon.

Chinese curries (咖哩, gā lǐ) imaginary rice. White pepper, soy sauce, hot sauce, or hot chili oil can be used on top of the sauce to add flavor to the curry.

The responsible curry sauce is changed into powder form. Since the personal Cantonese dominate in Kuala Lumpur, this yellow Chinese-Malaysian variety was naturally received by the Cantonese to China. It is typical of Hong Kong cuisine, where curry is often served with brisket or fish balls. The Malay satay appears to have been sold with success by Affected Teochew in China, the smaller expanded group of Chinese in Singapore and the dominant group in Thailand.

Hong Kong

In Hong Kong, curry fishballs are a street snack and curry brisket is a typical main course in Cha Chaan Teng and fast food restaurants.


Karē-Raisu (curry rice) according to Japanese art

Japanese curry (カ レ ー, Karē) is developed as Karē-Raisu - curry, rice, eaten. and often confused vegetables that are served on personal plates and with a spoon, one of which concerns lunch-time canteen dishes. It's less spicy and sinuous than Indian and Southeast Asian curries, and more of a thick stew than a curry.

The British will return curry from the Indian colony to Great Britain and taking it to Japan in the Meiji period (1868 to 1912) include Japan's policy has had a national self-isolation (sakoku) and curry in Japan was used as a western dish . Its rights throughout the country are retained on its use in the proper army and navy, which belongs to it as well as practical field and naval canteen cooking, even conscripts from the remotest of countryside will die to experience the court. The Japan Maritime Self-Defense Force has curry to keep safe every Friday and many ships have their own possessions.

The standard Christian curry relationship is onions, carrots, potatoes and longer celery and a meat that is put in a large saucepan. Grated apples or honey are added for sweetness permission, and vegetables are used differently for the duration. For the meat, the most popular are pork, beef and chicken in the correct decreasing popularity. The most popular curry meat in northern and eastern Japan is pork, Tokyo. Beef is in western Japan to meet, move Osaka and Okinawa will trade. Curry spices are commonly sold in the form of a condensed brick, similar to a stock cube, that dissolves in the meat and vegetable mix.

Sometimes the curry rice is topped with breaded pork chops (tonkatsu). This is called "katsukarē". Korokke (potato croquettes) are also a common topping.

In addition to rice, curry is also served over noodles, possibly even on top of broth, in dishes such as curry udon and curry ramen. It is also used as a filling for a fried curry bread.


Although curry was introduced to Korea in the 1940s, the Indian dish didn't gain popularity until decades later when Ottogi entered the Korean food industry with the introduction of its powder. Curry type product in 1969. Korean curry, usually served with rice, is distinguished by the golden yellow color of turmeric.

Along with curry rice, curry tteokbokki is one of the most popular curry dishes in Korea. It consists of tteok (rice cake), eomuk (fish cakes), eggs, vegetables and curry. Curry can be added to various Korean dishes such as bokkeumbap (fried rice), sundubujjigae (silky tofu stew), fried chicken, stir-fried vegetables, and salads. Curry is also udon in Korean-style western food such as pasta and steak, and Korean-style Japanese food such as cream.

in Great Britain