Curry (Kari)

  

The origins of curry (Kari) began In fact, the history start when the Portuguese arrived in India in 1498 and introduced chili. 

Different vartaion in different eras are noted but ,The Portuguese influence on curry has been the most lasting. 

Now it becomes famous dish in India Pakistan and some other countries.

Ingredients :

• Yogurt ; 1 kg 2 to three days older for good soure taste.
• Tomato ; two to three 
• Green chilies ; 4 to 5
• Ginger, garlic paste ; 2 tablespoons
• Besan ; 6 Tablespoons
• Ground Red Chilli ; 1 Tablespoon
• Chopped Red Chillies ; half tablespoon
• Turmeric ; half teaspoon
• cloves  ; two or three
• cinnamon ; 2 to three pieces
• Water ; 4 glasses
• Salt ; to taste
• Coriander greens, green chillies ; as per taste
• Onions ; 2 medium sized
• Bnaspti ghee ; half cup

Recipes :

Step 1

Mix two to three cups of water in one kg of curd in a pot and beat it well.

Then add basen in it mix well till to obtain uniform slurry.

Crud and basen slurry 

Step 2

Take three tomatoes, four to five green chillies ,a little green coriander and chop them all.

Step 3

Take the pot, add half a cup of oil to it, add onions and a few curry leaves (if have)  fry these until light golden. Now add garlic and ginger paste and fry for another two to three minutes.

Now add chopped tomatoes, coriander and green chillies to it۔

And at the same time add one to one and a half teaspoons chilies and salt according to taste, two or three cloves, two pieces of cinnamon , ground coriander and fry it well.

Then blended curd mix well again  and add to it .

Now cook it on low heat till it boils and stir gently۔

Now let it cook on low heat for half an hour. Add one to two green chillies, coriander and a spoonful of celery. After half an hour, the delicious curry is ready.

Serve the curry

Now take it out in a dish surf it with a little topping of chopped coriander, green chillies and cumin seeds serve it with naan roties parthas or with boiled rice.