A guide to Indian curries

Indian Recipes in Tamil


Many of us know that Indian curries are famous for its spicy nature. As a land of immigration Indian cuisine is influenced by immigrants and is flexible to accept new kind of food with their blend of spices. Indian cuisine is diverse in its form and yet the essence remains the same throughout the country.
The word curry comes from the Tamil word 'kari' which is a sauce of various spices. Curry powder which is actually a mix of spices collectively called as garam masala. Speaking about spices, Cinnamon, Cloves, Bay leaves, Cardamom, Fennel seeds, Cumin seeds, Coriander, Turmeric and Chilli powder and Fenugreek seeds plays very important role in garam masala preparation.
Also Garlic, Ginger and Mint are used for wet curries. But Coriander, Chilli and Turmeric powder are the basic needs for Indian curries. Indian curry are prepared by using oil, water and flame, since there is no raw food (Raw foodism or rawism is a lifestyle promoting the consumption of un-cooked, un-processed, and often organic foods as a large percentage of the diet) eating habit.
Some places in India, the vegetables and meat which served as side dish called as curry. Also curry denotes vegetables among vegetarian people and it denotes meat, chicken and other non-veg items among non-vegetarians. And leaves which are used for seasoning purposes called as curry leaves may confuse foreign people who taste Indian cuisine at first time.
These Indian curries go well with Rice and chapatti which is consumed as a staple food in India. Curry powder gives additional flavor and aroma to the recipe and makes the food simply delicious. Indian curries are prepared with delicate mixtures of many different fresh and dried spices.
The proportion of spices varies for each variety and it differs from home to home and no need to say it varies demographically as well. Andhra curry will be rich in chili powder. Tamilnadu people like food with medium spicy. North Indian people like food with more masala and Keralites like their curries with coconut taste.
Indian rituals or customs are unique and it carries some scientific information underneath. Like that, Indian cuisine also has some medicinal value in it. Chilli stimulates appetite, kills pesticides and microorganism present in food.
Cinnamon very useful in treating nausea and diarrhea, Coriander excellent for the eyes, Cumin healing stitches and pain, Fennel cures obesity, Turmeric has been linked to cancer-prevention, Ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B and C, carotene and other antioxidants.
So enjoy Indian food while the ingredients help your system.
Learn more about this author, Indira Ananthakrishnan.