{"id":200126,"title":"Cizrnov\u00e9 kari","modified":"2026-10-31T18:05:47+01:00","plain":"Su\u0161en\u00e1 cizrna du\u0161en\u00e1 v raj\u010datovo-cibulov\u00e9 om\u00e1\u010dce s cel\u00fdm ko\u0159en\u00edm, dochucen\u00e1 am\u010d\u00farem a na z\u00e1v\u011br \u010derstv\u00fdm koriandrem.\n\n\n\nVenku je zima, den byl dlouh\u00fd a m\u00e1te chu\u0165 na tepl\u00e9 j\u00eddlo, kter\u00e9 zasyt\u00ed i bez masa. V hlubok\u00e9 p\u00e1nvi n\u011bkolik vte\u0159in prsk\u00e1 kardamom a \u0159\u00edmsk\u00fd km\u00edn, cibule zl\u00e1tne a raj\u010data se pak odva\u0159uj\u00ed, dokud se na okraj\u00edch neobjev\u00ed kapi\u010dky oleje. Cizrnu, kter\u00e1 dr\u017e\u00ed tvar a z\u00e1rove\u0148 se rozpl\u00fdv\u00e1 na jazyku, obaluje hust\u00e1 om\u00e1\u010dka ulp\u00edvaj\u00edc\u00ed na l\u017e\u00edci. \n\n\n\nAm\u010d\u00far p\u0159ich\u00e1z\u00ed na \u0159adu a\u017e \u00fapln\u011b nakonec a cel\u00e9 j\u00eddlo o\u017eiv\u00ed nakysl\u00fdm t\u00f3nem. Sta\u010d\u00ed do om\u00e1\u010dky namo\u010dit kousek chleba a hned si chcete p\u0159idat.\n\n\n\nDal\u0161\u00ed rostlinn\u00e9 j\u00eddlo z ka\u017edodenn\u00ed indick\u00e9 kuchyn\u011b: d\u00e1l z \u010derven\u00e9 \u010do\u010dky\n\n\n\nCo je cizrnov\u00e9 kari?\n\n\n\nToto cizrnov\u00e9 kari je dom\u00e1c\u00ed chana masala na zp\u016fsob pand\u017e\u00e1bsk\u00e9 kuchyn\u011b ze severu Indie. Su\u0161en\u00e1 cizrna se p\u0159es noc nam\u00e1\u010d\u00ed a pot\u00e9 va\u0159\u00ed se sol\u00ed, bobkov\u00fdm listem a \u0161petkou jedl\u00e9 sody. \n\n\n\nZ\u00e1kladem om\u00e1\u010dky je cel\u00e9 ko\u0159en\u00ed proh\u0159\u00e1t\u00e9 v oleji (zelen\u00fd kardamom, \u010dern\u00fd kardamom, sko\u0159ice a \u0159\u00edmsk\u00fd km\u00edn), ke kter\u00e9mu se p\u0159id\u00e1v\u00e1 cibule, z\u00e1zvor, \u010desnek, mlet\u00e9 ko\u0159en\u00ed a raj\u010data. Om\u00e1\u010dky je jen trochu, zato m\u00e1 koncentrovanou chu\u0165 a neobsahuje smetanu ani kokosov\u00e9 ml\u00e9ko.\n\n\n\nV hind\u0161tin\u011b ozna\u010duje chana nebo chole cizrnu a masala sm\u011bs ko\u0159en\u00ed, v \u0161ir\u0161\u00edm v\u00fdznamu pak i vo\u0148av\u00fd z\u00e1klad p\u0159ipraven\u00fd na p\u00e1nvi. V angli\u010dtin\u011b se \u010dasto pou\u017e\u00edv\u00e1 ozna\u010den\u00ed znamenaj\u00edc\u00ed \u201ecizrnov\u00e9 kari\u201c, kter\u00e9 se stejn\u00fdm zp\u016fsobem p\u0159ekl\u00e1d\u00e1 i do francouz\u0161tiny.\n\n\n\nOd pol\u00ed v \u00fadol\u00ed Indu po pand\u017e\u00e1bsk\u00e9 st\u00e1nky\n\n\n\nCizrna se na indick\u00e9m subkontinentu p\u011bstuje u\u017e od dob civilizace v \u00fadol\u00ed Indu, p\u0159ibli\u017en\u011b mezi lety 3\u00a0300 a 1\u00a0300 p\u0159ed na\u0161\u00edm letopo\u010dtem. \n\n\n\nKo\u0159en\u011bn\u00e9 om\u00e1\u010dky p\u0159ich\u00e1zej\u00ed mnohem pozd\u011bji s perskou a pot\u00e9 mughalskou kuchyn\u00ed, kter\u00e9 p\u0159in\u00e1\u0161ej\u00ed cibuli, \u010desnek, gh\u00ed a dlouh\u00e9 odva\u0159ov\u00e1n\u00ed. Raj\u010data a chilli se objevuj\u00ed a\u017e d\u00edky obchodn\u00edm cest\u00e1m otev\u0159en\u00fdm Portugalci. V 16.\u00a0stolet\u00ed u\u017e Ain-i-Akbari, kronika Akbarova dvora, rozli\u0161uje drobnou tmavou cizrnu chana desi od v\u011bt\u0161\u00ed a sv\u011btlej\u0161\u00ed cizrny kabuli.\n\n\n\nNa konci 19. a za\u010d\u00e1tku 20. stolet\u00ed se chana masala st\u00e1v\u00e1 pouli\u010dn\u00edm j\u00eddlem v Pand\u017e\u00e1bu a Dill\u00ed, jedn\u00edm z nejzn\u00e1m\u011bj\u0161\u00edch pokrm\u016f severn\u00ed indick\u00e9 kuchyn\u011b. Pod\u00e1v\u00e1 se s bhature, sma\u017een\u00fdmi kynut\u00fdmi plackami, nebo s plackami kulcha a za m\u00e1lo pen\u011bz nasyt\u00ed d\u011bln\u00edky i cestovatele. V sikhsk\u00fdch gurdv\u00e1r\u00e1ch se va\u0159\u00ed ve velk\u00e9m pro langar, j\u00eddlo pod\u00e1van\u00e9 zdarma v\u0161em n\u00e1v\u0161t\u011bvn\u00edk\u016fm.\n\n\n\nDal\u0161\u00ed vegetari\u00e1nsk\u00e1 klasika ze severu Indie: aloo gobi, kv\u011bt\u00e1k a brambory s ko\u0159en\u00edm\n\n\n\nV Pand\u017e\u00e1bu p\u0159evl\u00e1daj\u00ed dv\u011b varianty. Amritsari chole stoj\u00ed na z\u00e1kladu z cibule, z\u00e1zvoru, \u010desneku a raj\u010dat, p\u0159i\u010dem\u017e cizrna p\u0159i va\u0159en\u00ed \u010dasto z\u00edsk\u00e1v\u00e1 tmav\u0161\u00ed barvu d\u00edky \u010dern\u00e9mu \u010daji nebo amle, su\u0161en\u00e9mu indick\u00e9mu angre\u0161tu. \n\n\n\nPindi chole, kter\u00e9 vzniklo v R\u00e1valpind\u00ed, se p\u0159ipravuje bez cibule, \u010desneku a raj\u010dat: cizrna se obal\u00ed v such\u00e9m ko\u0159en\u00ed a pot\u00e9 p\u0159elije rozp\u00e1len\u00fdm gh\u00ed. Tento recept vych\u00e1z\u00ed z raj\u010datovo-cibulov\u00e9ho z\u00e1kladu dom\u00e1c\u00edch verz\u00ed, bez \u010daje a amly.\n\n\n\nHlavn\u00ed suroviny na cizrnov\u00e9 kari\n\n\n\n\n\n\n\nSu\u0161en\u00e1 cizrna ur\u010duje v\u00fdslednou strukturu j\u00eddla. Po namo\u010den\u00ed p\u0159es noc a pozvoln\u00e9m va\u0159en\u00ed z\u016fst\u00e1v\u00e1 pevn\u00e1 a p\u0159itom m\u011bkk\u00e1 a osolen\u00e1 voda z jej\u00edho va\u0159en\u00ed pak poslou\u017e\u00ed k zahu\u0161t\u011bn\u00ed om\u00e1\u010dky. Jedl\u00e1 soda je voliteln\u00e1: zm\u011bk\u010duje slupku cizrny a zkracuje dobu va\u0159en\u00ed.\n\n\n\nStejn\u00e1 su\u0161en\u00e1 cizrna namo\u010den\u00e1 p\u0159es noc, ale rozmixovan\u00e1 za syrova a usma\u017een\u00e1: falafel\n\n\n\nCel\u00e9 ko\u0159en\u00ed provon\u00ed olej hned na za\u010d\u00e1tku: zelen\u00fd kardamom dod\u00e1 sv\u011b\u017e\u00ed t\u00f3n, \u010dern\u00fd kardamom kou\u0159ovou chu\u0165, sko\u0159ice h\u0159ejiv\u00e9 d\u0159evit\u00e9 aroma a \u0159\u00edmsk\u00fd km\u00edn pra\u017een\u00e9 t\u00f3ny. Kurkuma, mlet\u00fd koriandr, chilli a \u010dern\u00fd pep\u0159 pot\u00e9 dodaj\u00ed barvu a pikantnost.\n\n\n\nAm\u010d\u00far, pr\u00e1\u0161ek ze su\u0161en\u00e9ho zelen\u00e9ho manga, dod\u00e1v\u00e1 j\u00eddlu nakyslou chu\u0165. P\u0159id\u00e1v\u00e1 se na konci va\u0159en\u00ed spolu s garam masalou. Pokud ho nem\u00e1te, poslou\u017e\u00ed i l\u017ei\u010dka citronov\u00e9 \u0161\u0165\u00e1vy p\u0159idan\u00e1 po odstaven\u00ed z plotny nebo anardana, su\u0161en\u00e1 a rozmixovan\u00e1 sem\u00ednka gran\u00e1tov\u00e9ho jablka. \u010cerstv\u00fd koriandr dod\u00e1 z\u00e1v\u011bre\u010dn\u00fd kontrast.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b cizrnov\u00e9ho kari\n\n\n\nStejn\u00fd raj\u010datovo-cibulov\u00fd z\u00e1klad, tentokr\u00e1t s masem: ku\u0159ec\u00ed kari\n\n\n\n\u0158i\u010fte se hlavn\u011b vzhledem: nechte raj\u010data odva\u0159it, dokud se jejich tekutina neodpa\u0159\u00ed a olej se na okraj\u00edch neodd\u011bl\u00ed od masaly. Pokud tento krok ukon\u010d\u00edte p\u0159\u00edli\u0161 brzy, om\u00e1\u010dka si uchov\u00e1 chu\u0165 syrov\u00fdch raj\u010dat.\n\n\n\nCel\u00e9 ko\u0159en\u00ed se nej\u00ed: p\u0159ed pod\u00e1v\u00e1n\u00edm vyjm\u011bte tobolky kardamomu a svitek sko\u0159ice, nebo na n\u011b upozorn\u011bte sv\u00e9 hosty. Pro rychlou verzi nahra\u010fte su\u0161enou cizrnu dv\u011bma konzervami cizrny po 400 g, tedy p\u0159ibli\u017en\u011b 480 g po slit\u00ed, a kari bude hotov\u00e9 asi za p\u016fl hodiny.\n\n\n\nPod\u00e1vejte s plackou naan, \u010dap\u00e1t\u00ed, paratha nebo s jasm\u00ednovou r\u00fd\u017e\u00ed. Raita osv\u011b\u017e\u00ed a zm\u00edrn\u00ed p\u00e1livost chilli, zat\u00edmco lassi nebo n\u011bkolik samos dopln\u00ed prost\u0159en\u00fd st\u016fl.\n\n\n\n\n\n\tCizrnov\u00e9 kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa uva\u0159en\u00ed cizrny200 g cizrny (su\u0161en\u00e9)750 ml vody0.75 l\u017ei\u010dky soli0.25 l\u017ei\u010dky jedl\u00e9 sody1 list bobkov\u00e9ho listuNa kari2 l\u017e\u00edce oleje3 tobolky zelen\u00e9ho kardamomu1 \u010dern\u00fd kardamom1 svitek sko\u0159ice1 l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu1 cibule (najemno nasekan\u00e1)1 l\u017e\u00edce z\u00e1zvorovo-\u010desnekov\u00e9 pasty1 l\u017ei\u010dka koriandru (mlet\u00e9ho)0.5 l\u017ei\u010dky kurkumy0.5 l\u017ei\u010dky \u010derven\u00e9ho chilli (mlet\u00e9ho)0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)2 raj\u010data (nasekan\u00e1, nebo raj\u010datov\u00e9 pyr\u00e9)0.5 l\u017ei\u010dky garam masaly1 l\u017ei\u010dka amchuru (pr\u00e1\u0161ku ze zelen\u00e9ho manga), voliteln\u011bkoriandr (\u010derstv\u00fd, nasekan\u00fd, na dokon\u010den\u00ed)\t\n\t\n\t\tNa uva\u0159en\u00ed cizrnyCizrnu namo\u010dte alespo\u0148 na 8 hodin a vodu n\u011bkolikr\u00e1t vym\u011b\u0148te ( alespo\u0148 1kr\u00e1t)Sce\u010fte ji a propl\u00e1chn\u011bte.Dejte ji do hrnce s vodou, sol\u00ed, jedlou sodou a bobkov\u00fdm listem.P\u0159ive\u010fte k varu a pot\u00e9 va\u0159te na m\u00edrn\u00e9m ohni dom\u011bkka, p\u0159ibli\u017en\u011b 45 minut a\u017e 1 hodinu.Cizrnu sce\u010fte a trochu vody z va\u0159en\u00ed si ponechte stranou.Na kariV hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte olej.P\u0159idejte zelen\u00fd kardamom, \u010dern\u00fd kardamom, sko\u0159ici a \u0159\u00edmsk\u00fd km\u00edn.N\u011bkolik sekund op\u00e9kejte a dejte pozor, aby se ko\u0159en\u00ed nesp\u00e1lilo.P\u0159idejte cibuli a op\u00e9kejte ji, dokud nezezl\u00e1tne.P\u0159idejte z\u00e1zvorovo-\u010desnekovou pastu a orestujte.P\u0159idejte koriandr, kurkumu, chilli a pep\u0159.Prom\u00edchejte a n\u011bkolik sekund op\u00e9kejte.P\u0159idejte raj\u010data.Op\u00e9kejte, dokud se tekutina z raj\u010dat neodpa\u0159\u00ed a olej se neodd\u011bl\u00ed od masaly.P\u0159idejte uva\u0159enou cizrnu.P\u0159ilijte trochu odlo\u017een\u00e9 vody z va\u0159en\u00ed, aby vznikla om\u00e1\u010dka.P\u0159iklopte a nechte p\u0159ibli\u017en\u011b 15 minut m\u00edrn\u011b probubl\u00e1vat, aby se chut\u011b propojily.P\u0159idejte garam masalu a amchur.Podle pot\u0159eby dosolte.Posypte \u010derstv\u00fdm koriandrem a pod\u00e1vejte.\t\n\t\n\t\tTento recept vych\u00e1z\u00ed z pand\u017e\u00e1bsk\u00e9 chana masaly: raj\u010datovo-cibulov\u00e1 masala se op\u00e9k\u00e1, dokud se neodd\u011bl\u00ed olej, a na konci va\u0159en\u00ed se okysel\u00ed amchurem. Amchur (pr\u00e1\u0161ek ze su\u0161en\u00e9ho zelen\u00e9ho manga) dod\u00e1v\u00e1 pokrmu charakteristickou nakyslou chu\u0165. Pokud ho nem\u00e1te, nahra\u010fte ho l\u017ei\u010dkou citronov\u00e9 \u0161\u0165\u00e1vy p\u0159idanou po odstaven\u00ed z ohn\u011b nebo rozmixovanou anardanou (su\u0161en\u00fdmi sem\u00ednky gran\u00e1tov\u00e9ho jablka).\nSu\u0161en\u00e1 cizrna je skute\u010dn\u00fdm z\u00e1kladem tohoto kari: nam\u00e1\u010den\u00ed p\u0159es noc a n\u00e1sledn\u00e9 va\u0159en\u00ed j\u00ed dodaj\u00ed pevnou konzistenci a chu\u0165, kter\u00e9 cizrna z konzervy nedos\u00e1hne. Pro rychlou verzi ji nahra\u010fte 2 konzervami cizrny (2 x 400 g, tedy p\u0159ibli\u017en\u011b 480 g po scezen\u00ed): vynechte nam\u00e1\u010den\u00ed a va\u0159en\u00ed, cizrnu propl\u00e1chn\u011bte a p\u0159idejte p\u0159\u00edmo do masaly. Kari tak bude hotov\u00e9 p\u0159ibli\u017en\u011b za t\u0159icet minut m\u00edsto zhruba 1 h 30, nepo\u010d\u00edt\u00e1me-li nam\u00e1\u010den\u00ed p\u0159es noc.\n\u010cern\u00fd kardamom, zelen\u00fd kardamom a svitek sko\u0159ice provon\u00ed olej, ale nejed\u00ed se: upozorn\u011bte na to str\u00e1vn\u00edky nebo je p\u0159ed pod\u00e1v\u00e1n\u00edm vyjm\u011bte. Jedl\u00e1 soda nen\u00ed nezbytn\u00e1, ale pom\u00e1h\u00e1 su\u0161en\u00e9 cizrn\u011b zm\u011bknout a zkracuje dobu va\u0159en\u00ed.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200126","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=200126"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190107"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}