When I was a kid, my nanny would often take me to our neighbors who owned a poultry farm. Unbeknownst to my vegetarian family, these neighbors prepared non-vegetarian curries every day. My nanny would feed me delicious curry and rice, sparking an early and secret love for these rich, flavorful dishes. This clandestine indulgence ignited a lifelong addiction to curry. Since then, I have explored and enjoyed global variations of curries, each one deepening my passion. To this day, the thought of a steaming plate of rice and curry remains my kryptonite, a comfort food I simply cannot resist.

Curries are the heart and soul of South Indian cuisine, each region contributing its unique touch to create a diverse and flavorful culinary landscape. Here's a deeper dive into the characteristics and specialties of curries from Karnataka, Andhra Pradesh, Kerala, Tamil Nadu, and Telangana:

Karnataka

1. Flavors and Style: Known for its mild and balanced flavors, Karnataka's curries often incorporate a blend of sweet, sour, and spicy tastes.

2. Key Ingredients: Coconut, jaggery, tamarind, curry leaves, mustard seeds, and fenugreek.

3. Signature Dishes:

   • Sambar: A lentil-based vegetable stew with a unique spice mix (sambar powder), typically eaten with rice, dosa or idli.

   • Majjige Huli: A buttermilk-based curry with vegetables like ash gourd, spiced with green chilies and ginger.

   • Kori Gassi: A rich Mangalorean chicken curry flavored with coconut milk and tamarind.

Andhra Pradesh

1. Flavors and Style: Renowned for its bold, spicy, and tangy curries.

2. Key Ingredients: Red chilies, tamarind, gongura (sorrel leaves), garlic, and curry leaves.

3. Signature Dishes:

   • Gongura Mutton: A spicy and tangy mutton curry made with sorrel leaves.

   • Kodi Kura: A fiery chicken curry often prepared with a variety of spices.

   • Royyala Vepudu: A spicy prawn fry or curry that showcases the coastal influence.

Kerala

1. Flavors and Style: Kerala's curries are known for their rich, creamy textures and the liberal use of coconut.

2. Key Ingredients: Coconut (milk and grated), coconut oil, curry leaves, mustard seeds, and a mix of whole spices.

3. Signature Dishes:

   • Meen Curry: A vibrant and tangy fish curry made tamarind or raw mangoes and coconut milk.

   • Avial: A mixed vegetable curry cooked with coconut and yogurt, seasoned with coconut oil.

   • Erissery: A traditional curry made with pumpkin and black-eyed peas, seasoned with roasted coconut.

Tamil Nadu

1. Flavors and Style: Known for its spiciness and tanginess, Tamil Nadu curries often have a robust and aromatic profile.

2. Key Ingredients: Tamarind, curry leaves, mustard seeds, and an extensive variety of spices.

3. Signature Dishes:

   • Chettinad Chicken: A fiery and aromatic chicken curry made with freshly ground spices.

   • Puli Kuzhambu: A tamarind-based curry with vegetables or meat, known for its tangy and spicy flavor.

   • Rasam: A thin, soup-like curry made with tomatoes, tamarind, and a variety of spices, typically consumed as a digestive aid.

Telangana

1. Flavors and Style: Telangana cuisine features intense, bold flavors with a pronounced spiciness.

2. Key Ingredients: Tamarind, red chilies, millet, sesame seeds, and garlic.

3. Signature Dishes:

   • Pachi Pulusu: A raw tamarind soup spiced with onions and green chilies, served cold.

   • Golichina Mamsam: A spicy and flavorful mutton curry.

   • Mirchi Ka Salan: Although also popular in neighboring Hyderabad, this curry made with large green chilies simmered in a rich, tangy, and nutty sesame and peanut sauce is a beloved dish in Telangana.

Recipe Highlight: Kadla Curry

Kerala Kadala Curry is a popular dish made with black chickpeas (kala chana) and is often served with puttu (steamed rice cakes), appam, or even rice. Here's a traditional recipe to make Kerala Kadala Curry:

Ingredients

• 1 cup black chickpeas (kala chana), soaked overnight

• Boil the chickpeas till its tender and keep aside

• 1 large onion, finely chopped

• 2 tomatoes, finely chopped

• 2 green chilies, slit

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 sprig curry leaves

• 2 tbsp coconut oil

• Salt, to taste

• Water, as needed

• 1 cup grated coconut

• 1 tsp fennel seeds

• 3-4 cloves

• 2 cardamom pods

• 1-inch piece of cinnamon

• 1 tsp black peppercorns

Making the Curry:

• In a pan, dry roast the grated coconut, fennel seeds, cloves, cardamom pods, cinnamon, and black peppercorns until the coconut turns golden brown and fragrant. Allow the mixture to cool, then grind it into a smooth paste with a little water. Set aside.

• Heat 2 tbsp of coconut oil in a large pan or kadhai. Add the curry leaves and sauté for a few seconds until fragrant

• Add the chopped onions and green chilies. Sauté until the onions turn golden brown, add ginger-garlic paste and sauté until the raw smell disappears.

• Add the chopped tomatoes and cook until they turn soft and mushy.

• Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.

• Add the cooked chickpeas along with their cooking water. Stir to combine.

• Add the ground coconut paste and mix well.

• Add water as needed to achieve the desired consistency.

• Bring the curry to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.

• Add garam masala and salt to taste. Simmer for another 5 minutes.

I would be serving these delicious curry with my twist at my Supper Club stay tuned for date announcement on my instagram swaadbynitin & website 

Nitin