Curry is one of the most common recipes used in Indian sub continental kitchens worldwide. It refers to a variety of dishes prepared in different kinds of dry and wet spices presented in a variety of gravy like coconut, yoghurt and tomato puree.
In the western states of India namely Rajasthan and Gujarat, curry is solely a liquid dish prepared in butter milk or yogurt and yellow flour. The preparation of curry is similar in both the states with the only difference of sugar added in Gujarati curry.
As the name refers, curry has an ingredient called “curry leaves” added after cumin seeds and mustard seeds start to splutter in ghee. Curry leaves have a unique flavor which is added to accentuate the aroma of dish. “Curry powder” is not necessarily added in any of the curries. It is a combination of various types of spices procured locally or internationally and leaves a distinct flavor when used while cooking rice and vegetarian or non-vegetarian recipe.
Gujarati curry is thin in consistency. Yellow flour and butter milk are used proportionately. Sugar is added for sweetness. It is served with chapattis and rice.
Rajasthani curry is a bit thick in consistency. Yellow flour and churned yoghurt is used together. The yoghurt used for preparation is sour in taste.It’s yellow in color mainly because of the use of turmeric powder.
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