{"id":200038,"title":"Zeleninov\u00e9 kari","modified":"2026-10-31T18:05:05+01:00","plain":"Zeleninov\u00e1 kurma z ji\u017en\u00ed Indie, du\u0161en\u00e1 v om\u00e1\u010dce z kokosu, ke\u0161u o\u0159ech\u016f a fenyklu.\n\n\n\nJe v\u0161edn\u00ed ve\u010der a doma zb\u00fdv\u00e1 jedna mrkev, kousek kv\u011bt\u00e1ku, dv\u011b brambory a hrst zelen\u00fdch fazolek. V hlubok\u00e9 p\u00e1nvi prsk\u00e1 v oleji sko\u0159ice, kardamom a h\u0159eb\u00ed\u010dek, pak se pomalu op\u00e9k\u00e1 cibule dozlatova.\n\n\n\n Pasta z kokosu a ke\u0161u p\u0159ijde na \u0159adu a\u017e nakonec a prom\u011bn\u00ed v\u00fdvar ve sv\u011btlou, sametovou, jen lehce nasl\u00e1dlou om\u00e1\u010dku, kter\u00e9 dod\u00e1vaj\u00ed \u0159\u00edz zelen\u00e9 chilli papri\u010dky. Zelenina z\u016fstane vcelku a kr\u00e1sn\u011b zm\u011bkne. Sta\u010d\u00ed namo\u010dit prvn\u00ed kousek puri a o p\u0159\u00edjemn\u00fd ve\u010der je postar\u00e1no.\n\n\n\nOp\u011bt kv\u011bt\u00e1k a brambory, tentokr\u00e1t bez om\u00e1\u010dky: aloo gobi\n\n\n\nCo je zeleninov\u00e9 kari?\n\n\n\nToto zeleninov\u00e9 kari je jihoindick\u00e1 kurma: mrkev, kv\u011bt\u00e1k, hr\u00e1\u0161ek, brambory a zelen\u00e9 fazolky uva\u0159en\u00e9 ve vod\u011b a pot\u00e9 spojen\u00e9 rozmixovanou pastou z kokosu, ke\u0161u o\u0159ech\u016f, m\u00e1ku, koriandru a fenyklu. \n\n\n\nOm\u00e1\u010dka je jemn\u00e1, kr\u00e9mov\u00e1 a lehce nasl\u00e1dl\u00e1, bez smetany, jogurtu i m\u00e1sla. V indick\u00fdch kuchyn\u00edch se v\u00fdrazn\u011b li\u0161\u00ed od severoindick\u00e9ho kari na raj\u010datovo-cibulov\u00e9m z\u00e1klad\u011b: tady raj\u010de z\u016fst\u00e1v\u00e1 v pozad\u00ed a hlavn\u00ed roli hraje kokos. Pod\u00e1v\u00e1 se s puri nebo \u010dap\u00e1t\u00ed.\n\n\n\nKurma je jihoindick\u00e1 podoba kormy, n\u00e1zvu pro pokrmy du\u0161en\u00e9 v bohat\u00e9 om\u00e1\u010dce, kter\u00e9 maj\u00ed ko\u0159eny v mughalsk\u00e9 kuchyni. Slovo kari je souhrnn\u00e9 ozna\u010den\u00ed, kter\u00e9 zpopularizovali Britov\u00e9; v Indii m\u00e1 ka\u017ed\u00fd pokrm s om\u00e1\u010dkou vlastn\u00ed n\u00e1zev a vlastn\u00ed sm\u011bs ko\u0159en\u00ed.\n\n\n\nPro kompletn\u00ed j\u00eddlo p\u0159idejte d\u00e1l z \u010derven\u00e9 \u010do\u010dky\n\n\n\nZ mughalsk\u00fdch kuchyn\u00ed do poho\u0159\u00ed N\u00edlgiri\n\n\n\nKorma vznikla v 16. stolet\u00ed v c\u00edsa\u0159sk\u00fdch kuchyn\u00edch Akbara, kde se maso dusilo na gh\u00ed s jogurtem, smetanou nebo pastami z mandl\u00ed a ke\u0161u, ovon\u011bn\u00fdmi kardamomem, h\u0159eb\u00ed\u010dkem a sko\u0159ic\u00ed. Podle \u010dasto vypr\u00e1v\u011bn\u00e9ho p\u0159\u00edb\u011bhu vd\u011b\u010d\u00ed za sv\u016fj n\u00e1zev r\u00e1d\u017eputsk\u00fdm kucha\u0159\u016fm u dvora. \n\n\n\nPostupem \u010dasu se z masov\u00e9ho pokrmu vyvinuly vegetari\u00e1nsk\u00e9 verze, kter\u00e9 zachov\u00e1vaj\u00ed stejn\u00fd princip: zeleninu du\u0161enou v zahu\u0161t\u011bn\u00e9 om\u00e1\u010dce.\n\n\n\nMughalsk\u00e1 p\u0159\u00edbuzn\u00e1 s ku\u0159etem a jogurtem: ku\u0159ec\u00ed korma\n\n\n\nNa jihu nahradili ml\u00e9\u010dn\u00e9 v\u00fdrobky \u010derstv\u00fdm kokosem rozmixovan\u00fdm s ke\u0161u o\u0159echy a zelen\u00fdmi chilli papri\u010dkami. Fenykl tu zast\u00e1v\u00e1 roli, kterou m\u00e1 na severu \u0159\u00edmsk\u00fd km\u00edn. \n\n\n\nV K\u00e9rale se kurma \u010dasto p\u0159ipravuje na kokosov\u00e9m oleji a s kokosov\u00fdm ml\u00e9kem. V poho\u0159\u00ed N\u00edlgiri v Tamiln\u00e1du vznikla v klubov\u00fdch kuchyn\u00edch za britsk\u00e9 nadvl\u00e1dy zelen\u00e1 kurma s m\u00e1tou a koriandrem, kter\u00e1 vyu\u017e\u00edvala m\u00edstn\u011b p\u011bstovanou anglickou zeleninu.\n\n\n\nNa jihu se zeleninov\u00e1 kurma pod\u00e1v\u00e1 s vrstvenou parottou, idiyappamem (tenk\u00fdmi r\u00fd\u017eov\u00fdmi nudlemi va\u0159en\u00fdmi v p\u00e1\u0159e) nebo appamem. Na severu se p\u0159ipravuje sp\u00ed\u0161e sabzi ze sm\u011bsi zeleniny, su\u0161\u0161\u00ed pokrm na z\u00e1kladu z dlouze restovan\u00e9 cibule a raj\u010dat. Zde kurmu pod\u00e1v\u00e1me s puri nebo \u010dap\u00e1t\u00ed, ale hod\u00ed se i vrstven\u00e1 paratha.\n\n\n\nHlavn\u00ed suroviny na zeleninov\u00e9 kari\n\n\n\n\n\n\n\nZeleninu pou\u017eitou v t\u00e9to verzi, mrkev, kv\u011bt\u00e1k, hr\u00e1\u0161ek, brambory a zelen\u00e9 fazolky, se\u017eenete v\u0161ude ve Francii. Do tradi\u010dn\u00ed kurmy se n\u011bkdy p\u0159id\u00e1vaj\u00ed lusky moringy nebo voskov\u00e1 tykev, kter\u00e9 jsou tu vz\u00e1cn\u00e9: nahra\u010fte je v\u011bt\u0161\u00edm mno\u017estv\u00edm zelen\u00fdch fazolek nebo cuketou p\u0159idanou na posledn\u00edch 10 minut. Kousky nechte vcelku a nerozma\u010dk\u00e1vejte je.\n\n\n\nZ\u00e1kladem om\u00e1\u010dky je pasta. Pou\u017eijte \u010derstv\u00fd strouhan\u00fd kokos nebo mra\u017een\u00fd strouhan\u00fd kokos z asijsk\u00fdch potravin; hod\u00ed se i su\u0161en\u00fd kokos ze s\u00e1\u010dku, pokud ho na 10\u00a0minut namo\u010d\u00edte do vla\u017en\u00e9 vody, v\u00fdsledn\u00e1 konzistence v\u0161ak bude trochu jin\u00e1. \n\n\n\nKe\u0161u o\u0159echy dodaj\u00ed sametovou jemnost a m\u00e1k (khus khus) om\u00e1\u010dku zahust\u00ed: \u0161ed\u00fd nebo modr\u00fd m\u00e1k prod\u00e1van\u00fd ve Francii poslou\u017e\u00ed velmi dob\u0159e. Sm\u011bs dopl\u0148uje z\u00e1zvor, \u010desnek, zelen\u00e9 chilli papri\u010dky, sem\u00ednka koriandru, fenykl a hrst \u010derstv\u00e9ho koriandru.\n\n\n\nK tomu dob\u0159e vychlazen\u00e1 okurkov\u00e1 rajta a je to dokonal\u00e9\n\n\n\nAromatick\u00fd z\u00e1klad tvo\u0159\u00ed \u010dty\u0159i druhy cel\u00e9ho ko\u0159en\u00ed rozeh\u0159\u00e1t\u00e9ho v oleji: bobkov\u00fd list, sko\u0159ice, zelen\u00fd kardamom a h\u0159eb\u00ed\u010dek. Pot\u00e9 se ope\u010de cibule dozlatova a v hlubok\u00e9 p\u00e1nvi se nech\u00e1 rozva\u0159it jedin\u00e9 raj\u010de, pr\u00e1v\u011b tolik, aby dodalo n\u00e1znak kyselosti. Pokrm se p\u0159ipravuje na oleji, bez gh\u00ed: je \u010dist\u011b rostlinn\u00fd.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b zeleninov\u00e9ho kari\n\n\n\nZelenina se nejprve va\u0159\u00ed 10 minut pod pokli\u010dkou a pasta se p\u0159id\u00e1v\u00e1, a\u017e kdy\u017e je t\u00e9m\u011b\u0159 hotov\u00e1, tak\u017ee si kousky zachovaj\u00ed tvar. Pasta masala se pak se zeleninou 2 minuty restuje a n\u00e1sledn\u011b se z\u0159ed\u00ed vodou na om\u00e1\u010dku. Hotov\u00e1 om\u00e1\u010dka m\u00e1 b\u00fdt sv\u011btl\u00e1, sv\u011btle \u017elut\u00e1 a\u017e nazelenal\u00e1 a dostate\u010dn\u011b kr\u00e9mov\u00e1, aby ulp\u00edvala na l\u017e\u00edci. Pokud se zbarv\u00ed do\u010dervena, raj\u010de v n\u00ed dostalo p\u0159\u00edli\u0161 velk\u00fd prostor.\n\n\n\n\n\n\tZeleninov\u00e9 kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa pastu masala80 g kokosu (strouhan\u00e9ho)8 o\u0159\u00ed\u0161k\u016f ke\u0161u1 kousek z\u00e1zvoru (dlouh\u00fd 2.5 cm)1 strou\u017eek \u010desneku2 chilli papri\u010dky (zelen\u00e9)2 l\u017e\u00edce m\u00e1ku1 l\u017ei\u010dka sem\u00ednek koriandru0.5 l\u017ei\u010dky sem\u00ednek fenyklu1 hrst koriandru (\u010derstv\u00e9ho)60 ml vodyNa kari4 l\u017ei\u010dky oleje1 list bobkov\u00e9ho listu1 svitek sko\u0159ice (dlouh\u00fd 2.5 cm)2 tobolky kardamomu (zelen\u00e9ho)3 kusy h\u0159eb\u00ed\u010dku1 cibule (najemno nakr\u00e1jen\u00e1)1 raj\u010de (najemno nakr\u00e1jen\u00e9)0.5 mrkve (nakr\u00e1jen\u00e9 na kosti\u010dky)10 r\u016f\u017ei\u010dek kv\u011bt\u00e1ku3 l\u017e\u00edce hr\u00e1\u0161ku1 brambora (nakr\u00e1jen\u00e1 na kosti\u010dky)5 zelen\u00fdch fazolov\u00fdch lusk\u016f (nakr\u00e1jen\u00fdch na kousky)1 l\u017ei\u010dka soli500 ml vody (na va\u0159en\u00ed zeleniny)375 ml vody (na om\u00e1\u010dku)\t\n\t\n\t\tNa pastu masalaDejte kokos do stoln\u00edho mix\u00e9ru.P\u0159idejte ke\u0161u o\u0159\u00ed\u0161ky, z\u00e1zvor, \u010desnek, chilli papri\u010dky, m\u00e1k, sem\u00ednka koriandru, fenykl a \u010derstv\u00fd koriandr.P\u0159ilijte vodu.Rozmixujte na hladkou pastu.Na kariVe velk\u00e9 hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte olej.P\u0159idejte bobkov\u00fd list, sko\u0159ici, kardamom a h\u0159eb\u00ed\u010dek a orestujte.P\u0159idejte cibuli a restujte, dokud nezezl\u00e1tne.P\u0159idejte raj\u010de a va\u0159te, dokud se nerozva\u0159\u00ed.P\u0159idejte mrkev, kv\u011bt\u00e1k, hr\u00e1\u0161ek, bramboru, fazolov\u00e9 lusky a s\u016fl.Restujte 2 minuty.P\u0159ilijte vodu na va\u0159en\u00ed zeleniny a prom\u00edchejte.P\u0159iklopte a va\u0159te 10 minut, dokud nebude zelenina t\u00e9m\u011b\u0159 uva\u0159en\u00e1.P\u0159idejte pastu masala a restujte 2 minuty.P\u0159ilijte vodu na om\u00e1\u010dku a prom\u00edchejte.P\u0159iklopte a va\u0159te 10 minut, dokud zelenina nezm\u011bkne.Pod\u00e1vejte s puri nebo \u010dap\u00e1t\u00ed.\t\n\t\n\t\tJde o zeleninovou kurmu z jihu Indie. Typick\u00e1 je pro ni pasta z kokosu a ke\u0161u o\u0159\u00ed\u0161k\u016f rozmixovan\u00fdch s fenyklem, m\u00e1kem a sem\u00ednky koriandru, kter\u00e1 vytv\u00e1\u0159\u00ed jemnou, kr\u00e9movou a lehce nasl\u00e1dlou om\u00e1\u010dku. V\u00fdrazn\u011b se li\u0161\u00ed od severoindick\u00e9ho kari na b\u00e1zi raj\u010dat a cibule: zde raj\u010de z\u016fst\u00e1v\u00e1 v pozad\u00ed a hlavn\u00ed roli hraje kokos.\nZeleninu pro tuto verzi (mrkev, kv\u011bt\u00e1k, hr\u00e1\u0161ek, bramboru a zelen\u00e9 fazolov\u00e9 lusky) se\u017eenete v\u0161ude ve Francii. Do tradi\u010dn\u00ed kurmy se n\u011bkdy p\u0159id\u00e1vaj\u00ed tak\u00e9 lusky moringy (pali\u010dkovit\u00e9 lusky) nebo beninkasa (voskov\u00e1 tykev), kter\u00e9 jsou zde vz\u00e1cn\u00e9: nahra\u010fte je o n\u011bco v\u011bt\u0161\u00edm mno\u017estv\u00edm zelen\u00fdch fazolov\u00fdch lusk\u016f nebo cuketou p\u0159idanou na posledn\u00edch 10 minut va\u0159en\u00ed. Kousky ponechte vcelku, nema\u010dkejte je.\nPou\u017eijte \u010derstv\u011b nastrouhan\u00fd kokos (z cel\u00e9ho o\u0159echu nebo mra\u017een\u00fd strouhan\u00fd kokos z asijsk\u00fdch potravin). Hod\u00ed se i su\u0161en\u00fd strouhan\u00fd kokos ze s\u00e1\u010dku, pokud ho nech\u00e1te 10 minut nas\u00e1knout ve vla\u017en\u00e9 vod\u011b, konzistence bude trochu jin\u00e1. M\u00e1k (khus khus) om\u00e1\u010dku zahust\u00ed; \u0161ed\u00fd nebo modr\u00fd m\u00e1k prod\u00e1van\u00fd ve Francii poslou\u017e\u00ed velmi dob\u0159e.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200038"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200038\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190454"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}