Gujarati Curries :: A Primer When we move across Gujarat, we pass through very arid to very lush regions.

The cuisine of each region clearly mirrors the nature of the land. In the arid Kathiawad, curries using fresh vegetables / dairy products are not very common. Like many arid Indian cuisines, pulses and pickles are very popular instead. It is for the same reason that red chili powder is preferred over fresh green chilies. Methia Masala (made from roast and ground fenugreek seeds, red chilies and salt) is a popular spice mix and is sprinkled over just about everything. Bajra ( Pearl millet / Kambu) is preferred over wheat or rice. Being one of the driest regions of Gujarat, pulses and rice dominate the Kutch cuisine. Like Kathiawad, red chili powder is preferred over fresh green chili. In the milk - rich North Gujarat, use of dairy products is prevalent due to the presence of a large dairy industry. In the lush Southern Gujarat , fresh fruits and vegetables are abundantly used. It is due to the richness of this cuisine it is said Surat nu Jaman Te Kashi nu Maran ( Blessed is he who dines in Surat : Blessed is he who dies in Kashi). The curry base : See Column 1 Pulses, vegetables, tomatoes, yogurt are now used as a curry base across the state. A selection of popular curries is listed below : The Gujarati Raitu is similar to a raita and uses most salad vegetables and even fruits. See Cucumber Raitu ( Kakdi Nu Raitu), Carrots ( Gajar Nu Raitu), Spinach ( Bhaji nu Raitu) and banana raitu (Kela Nu Raitu). Papaya chutney is a unique Gujarati dish. It is more a salad than chutney. Papaya is not blended to a paste, but grated, spiced and served. Komal, made from coconut milk and yogurt can serve as a drink, a dipping sauce or as a curry. Fajeto is a delicious mango yogurt curry. It is in Gujarat youll find fruits taking the place of

vegetables in curries. The tomato based Kasundi uses vinegar for a sour punch. The use of vinegar in the western coast, especially in Goa and Gujarat probably is due to the Portuguese influence. A wide variety of dry vegetable curries called Shaak are cooked. A mixture of vegetables is commonly used. See Vengan Batata nu Shaak ( Eggplant, potatoes). Tindora is a popular vegetable. See(Tindora Nu shaak ). Even roast and crushed papad is used to prepare a Shaak the Papad Nu Shaak. Gujarati Kadi is unique as it has grated ginger, curry leaves and of course sugar. Lachko dal is a very simple dal flavoured with cumin. Kathi meethi dal is a sweet and sour dal with tomatoes. Trevti dal is a mixture of three dals.

Flavouring : See column 2 Cumin, Garam masala, turmeric, coriander, fenugreek, ginger, chili are commonly used. Like southern curries, mustard asafetida and curry leaves are used. Vinegar is used as a souring agent, though tamarind occasionally makes an appearance. Cinnamon and cloves are occasionally used. Vaghaar, the technique of flavouring by spices fried in oil is commonly used.

Goodies : See Column 3 Traditional curries use select pairings of a base and goodies. For example, dals do not usually use any vegetables. Instead they are paired with Dhokadi. But feel free to use your favourite goodies in the curries above. They might not be traditional, but theyll very likely be delicious. Though listed in the goodies table, Mushroom and paneer are not commonly used. However, a wide variety of veggies are used. Dhokadi is commonly used as a vegetable substitute. (Dhokadi : Wheat flour is kneaded with turmeric, red chili powder and salt, rolled into sheets, cut into pieces and simmered in the curry.) A typical Gujarati meal consists of Rotli ( Small flatbreads made from millet / wheat flour), Daal : Curried pulses, Bhaat : Cooked rice and Shaak : Dry vegetable curry.

What makes Gujarati Curries unique?

Jaggery / sugar is added to most curries. Unlike other north Indian curries, Mustard, Asafetida are extensively used. Almost totally vegetarian. Mustard oil / Coconut oil are not used for cooking. Onion / garlic is generally avoided. Fruits are used in curries.

Preparation Methods for Gujarati Cooking

Cooking methods and methods of preparation in Gujrati cuisine are vital in order to influence the end result of a Gujrati dish. Gujrati cooking does not utilize meats. Chicken and fish too are hardly used. Gujrati cuisine is mostly a vegetarian cuisine as a result. Nevertheless it is a delightful cuisine and is one in which you get to cook several kinds of lentils, pulses and vegetables. Indeed, with these basic food substances, Gujrati cuisine is said to be a healthy and simple one. In Gujrati cuisine, processes such as marinating or seasoning meats are not required at all. However, soaking of lentils, pulses and rice is common in order to soften the grains. Grinding of spices is commonly carried out in Gujrati cuisine. Prepared spices are normally not used, as these dishes seem to look and taste better with ground spices. Oil is also not used much. Spice and oil are both kept at a minimum in Gujrati cuisine. Therefore, it can be said that this cuisine is healthy to follow. Recipes in Gujrati cuisine are easy to follow and are simple too. Making almost any kind of dal is easy too. You may have to wait till lentils are soaked so that they soften though. Once that small process is over and done with cooking is not tedious. Cooking vegetables is also simple. Methods are not intricate either, and it is pretty easy to master Gujrati cooking methods too. Regarding the actual preparation methods employed in Gujrati cuisine, it can be asserted that these preparations are hardly different to other cuisines that cook the same vegetables or lentils. The idea basically is to use the correct amount of oil and spice that Gujrati cuisine tastes best with. Therefore, it is not a difficult cuisine to master after some practice.

Special Equipment for Gujarati Cooking

In order to cook dishes in Gujrati cuisine, you need to have all the necessary know how. Having the right kinds utensils or equipment is important Gujrati dishes. If not, the dish you set out to make might not come out the way it should. Basically, you should have just one or two deep boiling vessels for boiling rice and other foods. Rice need only be boiled in one utensil. The taste of your rice when you boil it next will not be the same if you boil anything else in it, as oily residue from curries or other foods will be left in the rice utensil. Having to remove oily residue is not a problem, it is the taste that could change because of the residue that is off greater concern. You also need boiling vessels for lentils and pulses. Since using the same utensil for boiling these foods does not make much difference, you could have one common one, though it is more convenient when you have a couple more to boil other foods simultaneously. In addition to these cooking vessels, you would also require pans for frying. This is important because of the fact that a lot of things need to be fried in Gujrati cuisine, the masalas and even some of the lentils and vegetables too. Aside from the above-required cooking equipment, it can be said that you also need strainers, drainers and stirring spoons. Strainer spoons are handy, as they are porous, and help in separating solid portions of gravies. In addition to the above, a tawa is very important for frying chapatti and roti of different kinds. In Gujrati cuisine it can be observed that there are so many utensils that are required in order to cook a meal properly.

Gujrati Food Traditions and Festivals

Gujrati cuisine is thought to be one of the healthiest cuisines. This is because of the fact that it is almost a vegetarian cuisine. Nearly all the foods ignore meats, and they are mostly made from lentils, pulses and vegetables. This surely makes interesting eating, as there a great number of people who survive with this cuisine, and also enjoy the unique and delicious taste of Gujrati food. Indeed, in Gujrati cuisine, there are variations because of the different kinds of taste in different areas of Gujrat. In North Gujrat, the traditional Gujarati thali is popular. It is a dish consisting of rice, dal, sprouted beans, curry, vegetables, farsan, pickles, chutney and raita. North Gujrati food is not very oily or spicy. Farsans come in three varieties: Pathara, Khaman Dhokla, and Khandvi. In Kathiawad, it quite surprising to learn that Saurashtra in spite of its dry earth has millet, peanuts, sugarcane, wheat, and sesame. Therefore, pulses are popular in Kathiawari food. In addition to these foods, this region is known for its delicious variety of pickles. Among Kathiawari favorites are debras that is made from a mixture of wheat flour and spinach, green chillies, a dollop of yogurt and a bit of salt and sugar. This is consumed with Chhundo. Another favorite in this region is Methia Masala. This is a dry powder made from chilly powder, fenugreek seeds, and salt. This masala is sprinkled over uncooked vegetables and salads. Phafda is an omum flavored flour puri, which is another Kathiawari favourite. Kutchi regional cuisine is quite simple, and consists of Khichdi, which the main dish consumed with Kadhi. Kadhi is a curry made of yoghurt. Other common dishes include Khaman Dhokla, which is a salty steamed cake, Doodhpak, which is a sweet, thickened milk confectionery, and Shrikhand, which is a dessert made of yoghurt, flavored with saffron, nuts, cardamom and candied fruit. This is popular at festivals and traditional celebrations. Since South Gujarat has plenty of rainfall, and this is the reason why there is no shortage of green vegetables and fruit. Fruits and fresh vegetables are also common in Surati food as a result. It also must be asserted that these foods prepared are common at festive occasions, and even though there are no extensive preparations. Among the popular items here at festival times are Undhyoo and Paunk. Surat is known for its bakery items like gharis, nankhatais, and the saglu baglu mithai. With the wide variety available, it is no wonder why Gujrati cuisine is so well liked even though it is quite simple and does not have many meat dishes.