Andhra Recipes- If there was ever a competition for cooking up the fieriest delicacies, a native of Andhra Pradesh or Telangana would certainly win away all the glory. Red is produced in abundance in these states which makes it a hot favourite among the locals.
Take a bite of any authentic Telugu dish and you are sure to fan your mouth cool right after the very first bite! While talking of Andhra cuisine, it is important to keep the split of Telangana and Andhra Pradesh in mind. After Telangana attained its identity as a separate state, a lot many mouthwatering jewels - that were once bracketed with Andhra Pradesh - shifted to become a Telangana exclusive.
Interestingly, the two states are quite diverse yet much similar in their style of cooking. The, and pachadis would all be the same but with different ingredients. Gongura leaves and red chillies are peculiar to both Andhra and Telangana delicacies. These are widely used in preparing some of the most scrumptious, (pachadi) and curries. Telangana CuisineSince Telangana has Maharashtra, Chhattisgarh and Northwest Karnataka as its neighbours, its cuisine borrows a great deal from the local tastes of these states. The kitchens of Telangana linger with a distinct aroma of,.
Its cuisine makes use of ingredients like sorghum and broken rice. A lot of cooking is done with millets.
Its curry based delicacies are known as koora whereas when deep-fried and reduced to a thicker consistency it transforms into vepudu. Snake gourd, bananas, and lentils are widely used; peanuts and are often used to add another level to the flavour. Some of the most celebrated vegetarian dishes would include Bachali Kura (spinach curry cooked in tamarind paste) and Pachi Pulusu (similar to rasam). The non-vegetarian affair bristles with zesty chicken and mutton curries like Ooru Kodi Pulusu and Golichina Mamsam. Hyderabad was the former capital of Andhra Pradesh, now serves as the joint capital of both Telangana and Andhra Pradesh. It was once one of the epicenters of royal Nawab families and therefore exhibits a royal spread of mouthwatering. Hyderabadi food picks up a whole new identity for itself, from beautiful mutton curries, to over forty distinct versions of.
When in Hyderabad, one should not miss out on the exquisite, Haleem (thick stew made of meat, lentils and wheat) and the famous.Andhra Pradesh CuisineDominated by the presence of rice in almost all its meals, the state is home to the fiery Guntur red chili which is widely used to add sparks to its cuisine. Is popularly used in the Rayalaseema region, while the Uttarandhra region is known for its use of, shallots and paste. The food in this region bears a sweeter flavour.
South Indian Curry Recipes - Kootu, Kuzhambu, Koora, Pulusu, Pappu, Kurma & More. Pappu Chekkalu Recipe - Andhra Style Spiced Rice Cracker. Amaranth Greens are known as thotakura in Telugu. Andhra style chicken curry can be made watery or you can make it completely dry. So let's see how to make this Andhra Chicken Curry.
Coastal Andhra has a lot of meat and seafood simmering in its local pots which is paired with tangy hot curries and served with rice.Pulihora, or tamarind rice along with green chilies is the most popular food in Andhra Pradesh. The dishes consist of koora, which include cooking different vegetables in a variety of styles - with gravy, frying, with lentils, etc. You also have lentil based delicacies known as pappu and tamarind based, sour stew called pulusu. The non-vegetarian platter has a delightful mix of, meat and cooked in fiery spices and often teamed with vegetables like.
Gongura maans (lamb curry cooked with gongura leaves), Chepala pulusu (fish curry) are some of the prized possessions of the rich Andhra non-vegetarian menu. Accompaniments form an integral part of a typical Andhra platter.
From piquant, tangy chutneys to sensational pachadis, these can be stored and consumed all-round the year. The cuisine of Andhra Pradesh and Telangana has truckloads to offer, its wide range of snacks and savouries like pakodas. Vadas, murukku (deep fried roundels made of rice flour) and appadams will keep you munching till the end of time while like the classic rava laddoo or bandhar laddoo will tone down the after effects of the blazing hot delicacies.If you've never tried this cuisine before it's about time that you should. Invade the kitchen and cook up a storm, for we have the 11 best recipes fished out for you! 1.Succulent chicken pieces are added to hot and spicy masalas, garnished with fresh leaves and served hot with steamed rice. A real quick and easy chicken recipe that can be cooked within an hour but looks exquisite and elaborate for a dinner party. Also known as Andhra Kodi Kura, this chicken curry recipe is full of delectable flavours.2.A popular Andhra curry made with jackfruit. Is marinated in fiery masalas, topped with to arrive at this delicious curry.
A perfect lunch recipe that is quick, easy and fuss-free.6.Hyderabadi Biryani is a signature dish of and one that is not to be missed. Meat is combined with piquant spices, butter and, tossed in semi cooked rice and garnished with. This flavourful and delicious gastronomic wonder is a treat to relish on and is often cooked for dinner parties in north Indian kitchens. One of the most popular biryani recipe, Hyderabadi Biryani is a dish from down the south but spread all across the country and even abroad. 7.Straight from the streets of Hyderabad comes this member of the royal family. Minced mutton, channa dal, yoghurt and hot spices come together to wrap these sensational Hyderabadi kebabs.
Glasse's recipe for curry, first published in 1747; the first known anglicised form of kaṟiCurry is an form of the word kaṟi meaning 'sauce' or 'relish for rice'. Kaṟi is described in a mid-17th century cookbook by members of the British, who were trading with Tamil merchants along the of southeast India, becoming known as a 'spice blend. Called kari podi or curry powder'. The first known appearance in its anglicised form (spelt currey) appears in a 1747 book of recipes published by.The word cury appears in the 1390s English cookbook, but is unrelated and comes from the Middle French word, meaning 'to cook' Origins, history and disseminationArchaeological evidence dating to 2600 BCE from suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food. Is native to the and and has been known to since at least 2000 BCE.The establishment of the, in the early 15th century, influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in in 1510, resulting in the introduction of to India from the Americas, as a byproduct of the.Curry was introduced to starting with in the 17th century as spicy sauces were added to plain boiled and cooked meats. The 1758 edition of 's contains a recipe 'To make a curry the Indian way'.
Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was also carried to the Caribbean by Indian workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international.Indian subcontinentFrom the culinary point of view, it is useful to consider the to be the entire historical region encompassed prior to independence since August 1947; that is, the modern countries of India, Bangladesh, Pakistan and Sri Lanka. It is usual to distinguish broadly between northern and southern styles of Indian cuisine, recognising that within those categories are innumerable sub-styles and variations. The distinction is commonly made with reference to the staple starch: wheat in the form of unleavened breads in the north; rice in the east; rice and in the south.
Bangladesh and West Bengal. Curried red kidney beans with steamed rice, from IndiaCurries are the most well-known part of Indian cuisine. Most Indian dishes are usually curry based, prepared by adding different types of vegetables, lentils or meats in the curry. The content of the curry and style of preparation varies per the region. Most curries are water based, with occasional use of dairy and coconut milk.
Curry dishes are usually thick and spicy and are eaten along with steamed rice and variety of Indian breads.Gujarat. Main article:Although wet curries play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main ingredient may variously be brinjal (/aubergine), potatoes, fresh corn kernels, tomatoes, etc. In addition, there are several common dishes which substitute vegetables for meat., a Gujarati specialty, is a spicy 'wet' mixed-vegetable 'casserole' cooked in an earthenware pot, often eaten during the winter months.Maharashtra. A with, a type of curry usually eaten with riceThe curries of vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish. Coastal Maharashtrian – Konkani – curries use coconut extensively along with spices. In western Maharashtra, curries are very spicy, often with powder.
Is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan , or flour, and groundnut powder. As a result of the rule in the region, the cuisine of has been highly influenced by the North Indian method of cooking. Food is very spicy and the most famous dish is shev bhaji.
Others include Eggplant (wangyache bhareet), , stuffed eggplant (bharleli wangi), bhaakari with etc. The majority of Maharashtrian people are farmers living in the rural areas and therefore their traditional food is very simple.Punjab. Main article:Most Punjabi dishes are prepared using, which is made with the frying of a ', which is a mix of ginger, garlic, onions and tomatoes with some dried spices. This is followed by the addition of other ingredients, water, and occasionally milk. Normally spicy, spice levels vary greatly depending on the household itself. And are the most commonly used cooking fats. Many popular Punjabi dishes such as and are curry-based.
These dishes are usually served with steamed rice and.Rajasthan. Main article:cuisine was influenced both by the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have each had their effect on the cooking. Hence the curries in Rajasthan are usually made using dry spices and herbs and other dry items like gram flour. Is a popular gram flour curry, usually served with steamed rice and bread.
To decrease the use of water in this desert state they use a lot of milk and milk-products to cook curries. Is a popular meat curry from Rajasthan.Southern India. Main article:The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India.
The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste.GoaCurries known as have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes. Such dishes are far from the Goan originals.The name 'vindaloo' derives from the Portuguese vinha d'alhos or wine ( vinho) and garlic ( alho), the two definitive flavour ingredients.
The dish was originally made with pork, not taboo to the Christian Portuguese. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, aloo. Throughout the years 'vindaloo' has been altered to appeal to many people by adding spices and different wines. Main article:curries of typically contain shredded paste or, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil.
Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional, a vegetarian meal served with boiled rice and a host of side dishes such as (green gram), ghee, (mango, lime), one to four types of, pulissery, moru , upperi, and chips.
The sadya is customarily served on a banana leaf.Tamil Nadu. Main article:Pakistani curries, especially in the provinces of Punjab and Sindh are basically 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 (such as naan or roti) or rice with a meat or vegetable-based curry. Barbecue style or roasted meats are also very popular in the form of kebabs.It is worth noting that the term curry is virtually never used inside the country; instead, regional words such as salan or shorba are used to denote what is known outside the country as a 'curry'.Several different types of curries exist, depending on the cooking style, such as bhuna, bharta, roghan josh, qorma, qeema, and shorba. A favourite Pakistani curry is, which is either mutton or chicken cooked in a cooking utensil called karahi, which is similar in shape to a wok. Lahori karahi incorporates garlic, ginger, fresh chillies, tomatoes and select spices.
Peshawari karahi is another very popular version made with just meat, salt, tomatoes, and coriander.Khyber Pakhtunkhwa. Main articles: andThe cuisine from the province of Pakistan is somewhat similar to the cuisine of neighbouring Afghanistan. Extreme winters in some areas made the supply of fresh vegetables impossible, so a lot of dried fruits and vegetables are incorporated in the cuisine.
The province still produces a large amount of nuts which are used abundantly in traditional cooking, along with cereals like wheat, maize, barley, and rice. Accompanying these staples are dairy products (yoghurt, whey), various nuts, native vegetables, and fresh and dried fruits. Peshawari karahi from the provincial capital of is a popular curry all over the country.Punjab. Main article:Cuisine in Pakistani Punjab differs from Indian Punjab on account of contents and religious diet rules. A typical Punjabi meal consists of some form of bread or rice with a salan (curry). Most preparations start with the frying of a which is a concoction of ginger, garlic, onions, tomatoes, and dried spices. Various other ingredients are then added.
Spice level varies greatly depending on the sub-region as well as the household itself. A popular cooking fat is desi ghee with some dishes enriched with liberal amounts of. There are certain dishes that are exclusive to Punjab, such as maash di dal and saron da saag (sarson ka saag).
In Punjab and Kashmir, the only dish known as kardhi (curry) is a dish made of dahi (yogurt) and flour dumplings.Sindh. See also:Burmese cuisine is based on a very different understanding of curries.
The principal ingredients of almost all Burmese curries are fresh onion (which provides the gravy and main body of the curry), Indian spices and red chilies. Usually, meat and fish are the main ingredients for popular curries.Burmese curries can be generalised into two types – the hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder 'sweet' curries. Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries.Regular ingredients include fresh onion, garlic. Common spices include, dried chili powder, cumin powder, turmeric and, a fermented paste made from either fish or prawns.
Burmese curries are quite oily, as the extra oil helps the food to last longer. A spaghetti equivalent called exists, in which wheat or rice noodles are eaten with thick chicken curry.Indonesia. Kari kambing (mutton curry) served with in.In Indonesia curry is called kari or kare. The most common type of kari consumed in Indonesia is kari ayam (chicken curry) and kari kambing (goat meat curry). In and is often eaten with kari kambing.
Other dishes such as and are dishes based on curry. They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome gulai kambing), seafood (such as prawn, crab, mussel, clam, and squid), fish (tuna, mackerel, carp, pangasius, catfish), or vegetables (young, common beans, leaf) dishes in a spiced sauce. They use local ingredients such as chili peppers, leaves, (salam leaf), turmeric, turmeric leaves, and (sour similar to ), (terasi), cumin, coriander seed. In Aceh, curries use daun salam koja or daun kari ( ) translated as 'curry leaves'.One popular dish, from, is often described as caramelised beef dry curry. In Indonesia, rendang is usually not considered to be curry since it is richer and contains less liquid than is normal for Indonesian curries.
Authentic rendang uses water buffalo meat slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat. Is another variation of curry, which tastes very similar to gulai. Opor is usually whitish in colour and uses neither cinnamon nor turmeric, while gulai may contain either or both. Opor is also often part of a family meal around, while gulai can be commonly found in.Malaysia. See also:Being at the crossroads of ancient trade routes has left a mark on Malaysian cuisine. While curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese. Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by many factors, be they cultural, religious, agricultural or economical.Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, (shrimp paste), chili peppers, and garlic.
Is also often used. Is another form of curry consumed in Malaysia, Singapore, Indonesia and the Philippines; it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry.
Rendang was mentioned in Malay literature (1550s) and is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, eggs, and vegetables.Philippines. A variant of the native withIn the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Hispanicised north and Indianised/Islamised south. In the northern areas, a linear range of new curry recipes could be seen. The most common is a variant of the native (chicken is cooked in coconut milk) dish with the addition of, known as the '. This is the usual curry dish that northern Filipinos are familiar with. Similarly, other northern Filipino dishes that can be considered 'curries' are usually (cooked with coconut milk) variants of other native meat or seafood dishes such as, and, that simply add curry powder or non-native Indian spices.In southern areas of the, Mindanao, the Sulu Archipelago and southern Palawan, various older curry recipes are seen, and owe their origins to the limited influence of the Spanish in these regions that preserved older culinary traditions; as well as closer historical ties to Malay states like the.
These Mindanaoan curries include kulma, synonymous with the Indian; which is a beef curry blackened with burned coconut-meat powder; and, also eaten in Indonesia and Malaysia. Meats used in these curries include beef, goat, mutton, lamb, seafood and chicken. Pork is not used, in accordance with Islamic dietary laws.Thailand. Thai phanaeng with porkIn Thai cuisine, curries are called kaeng, and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic,. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, leaves, are used and, in central and southern Thai cuisine, coconut milk.
Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; use red chilies while use green chilies. —called kaeng kari (by various spellings) in, of which a literal translation could be 'curry soup'—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few stir-fried Thai dishes also use an Indian style curry powder (Thai: phong kari).Thai curries:.Vietnam.
See also:Although not an integral part of Chinese cuisine, curry powder is added to some dishes in southern part of China. The curry powder sold in Chinese grocery stores is similar to Madras curry powder but with addition of and Cinnamon.Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over. White pepper, soy sauce, hot sauce or hot chili oil may be applied to the sauce to enhance the flavour of the curry.The most common Chinese variety of curry sauce is usually sold in powder form. The ethnic Cantonese being dominant in, this yellow variety was naturally introduced to China by the Cantonese. It features typically in Hong Kong cuisine, where curry is often cooked with.
Malay satay seems to have been introduced to China with wider success by the ethnic, who make up the second largest group of Chinese of and are the dominant group in.Hong Kong. Karē-Pan (Curry bread)Japanese curry ( カレー, karē) is usually eaten as karē raisu — curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry.British people brought curry from the back to Britain and introduced it to Japan during the (1868 to 1912), after Japan ended its policy of national self-isolation ( ), and curry in Japan was categorised as a. Its spread across the country is commonly attributed to its use in the and which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The traditionally have curry every Friday for lunch and many ships have their own unique recipes.The standard Japanese curry contains, and sometimes, and a meat that is cooked in a large pot.
Sometimes grated or are added for additional sweetness and other vegetables are sometimes used instead. For the meat, and are the most popular, in order of decreasing popularity. In northern and eastern Japan including, pork is the most popular meat for curry. Beef is more common in western Japan, including, and in, chicken is favoured.
Curry seasoning is commonly sold in the form of a condensed brick, similar to a, which dissolves in the mixture of meat and vegetables.Sometimes the curry-rice is topped with breaded pork cutlet ; this is called '. (potato croquettes) are also a common topping.Apart from with rice, curry is also served over, possibly even on top of broth in addition, in dishes such as curry and curry. It is also used as the filling in a fried pastry.KoreaThough curry was introduced to Korea in the 1940s, the Indian dish was only popularized decades later, when entered the Korean food industry by launching its powder-type curry product in 1969.
Korean curry, usually served with rice, is characterized by the golden yellow colour from turmeric.Curry, along with curry rice, is one of the most popular curry dishes in Korea. It is made of (rice cakes), (fish cakes), eggs, vegetables, and curry. Curry can be added to various Korean dishes such as (fried rice), (silken tofu stew), fried chicken, vegetable stir-fries, and salads. Curry is also used in such as pasta and steak, as well as such as cream.United Kingdom. Curry is very popular in the United Kingdom, with a curry house in nearly every town. Such is the popularity of curry in the United Kingdom, it has frequently been called its 'adopted national dish'.
It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2 billion.In general the food offered is Indian food cooked to British taste; however, there is increasing demand for authentic Indian food. As of 2015 curry houses accounted for a fifth of the restaurant business in the U.K.
But, being historically a low wage sector, they were plagued by a shortage of labour. Established Indian immigrants from South Asia were moving on to other occupations; there were difficulties in training Europeans to cook curry; and immigration restrictions, which require payment of a substantial wage to skilled immigrants, had crimped the supply of new cooks. Historical development. Main article:curries, curries and curries include the traditional Natal curry, the Durban curry, and roti rolls. South African curries appear to have been founded in two distinct regions – one in the east and the other in the west – with a variety of other curries developing across the country over the late 20th century and early 21st century to include ekasi, coloured, and curries.has the largest single population of Indians outside of India, who have been developing traditional Natal curries since their arrival in the late 19th century. Natal curries are mostly based on South Indian dishes and mostly consist of simple spiced lamb and chicken dishes (with large amounts of and oils), but also include very complex and elaborate seafood, chicken and lamb specialties (chicken and prawn curry is a Natal favourite).
Continental and British recipes have also evolved alongside curries. Continental and British versions use mainly traditional recipes with the addition of, vanilla or instead of ghee.Bunny chow or a 'set', a South African standard, has spread in popularity throughout the country and into other southern African countries and countries with large South African immigrant populations. It consists of either lamb, chicken or bean curry poured into a tunnelled-out loaf of to be eaten with one's fingers. The roti roll is another classic takeaway curry that could either be a curry in a flat roti bread (similar to a bread) or the classic 'chip, cheese and curry' roll which basically consists of with melted and curry gravy rolled into a roti roll.West IndiesIn the, curry is a very popular dish. The Indian indentured servants that were brought over from India by different European powers brought this dish to the West Indies.
In Jamaica and Trinidad, curried goat is prominently featured. Curry can be found at both inexpensive and upscale Caribbean restaurants, and ingredients can range from chicken or vegetables to shellfish such as shrimp and scallops. Examples of curries in the West Indies include:.: Chicken, goat, duck, shrimp, beef, 'aloo' (potato), channa, fish (different varieties) and crab curry are very popular among Guyana, predominantly within.: Especially curried chicken, crab, duck, goat, beef, shrimp, and 'aloo' (potato), along with wild meats.: Especially curried chicken, fish and shrimp. Bahamas: Curried mutton (goat or lamb), curried chicken, curried pork chops.Other countries FijiIn Fiji curries are made in most Indian homes and are eaten with rice. Roti (circle or square) is mainly eaten for breakfast with vegetable curries. Lunch is often dal and rice with some side dishes.
Most working people take roti and curry for their lunch. Dinner is usually curry, rice with some chutneys. Curries are normally cooked in vegetable oil. Ghee is mainly used to fry dal, to make puris or sweets. To make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil. Onion is chopped or sliced and garlic crushed and added to the pot. Once the onion and garlic have turned slightly golden then turmeric and garam masala are added.
For every 1 tsp turmeric normally 2 tsp masala is added. Salt and chillies are added according to taste. Curry is simmered on low heat until well cooked.
Water is added so that it can be mixed with rice. If coriander leaves are available then they are added for extra flavour.Sometimes potatoes or vegetables are also added to curries to increase volume and make them more nutritious. Often coconut cream is added to seafood curries, such as prawn, crab or fish curries. Dal is often cooked with only turmeric and then fried in cumin, onion, and garlic. Sometimes carrots and leafy vegetables like chauraiya or saijan are added for extra flavor and nutrients.Similar dishes.: Groundnut stew, though not technically a curry, is a similar style.: is a spicy stew or soup usually made with paprika, garlic, potatoes, beef or pork and dill. Not served with rice.:, a thick, heavily spiced stew. Fiji, Samoa, and Tonga: Generally known as 'kare' or 'kale', curry is popular in curried lamb, mutton, and chicken stew.
Often prepared with coconut milk and accompanied by rice or taro.:. Mexico: Mole, which also originally meant sauce, features different regional variations and combinations of chilies, spices, and chocolate.Curry powder. Main article:Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home. Refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in Britain, the U.S. And Canada rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, mustard, chili, black pepper and salt.
By contrast, curry powders and curry pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.Curry powder is used as an incidental ingredient in other cuisines, including for example a 'curry sauce' ( sauce au curry, sometimes even au cari) variation of the classic French.See also.