{"id":190774,"title":"Curry de legume","modified":"2026-10-09T12:30:56+02:00","plain":"O kurma de legume din sudul Indiei, g\u0103tit\u0103 la foc mic \u00eentr-un sos cu nuc\u0103 de cocos, caju \u0219i fenicul.\n\n\n\n\u00centr-o sear\u0103 din timpul s\u0103pt\u0103m\u00e2nii, au mai r\u0103mas un morcov, o bucat\u0103 de conopid\u0103, doi cartofi \u0219i o m\u00e2n\u0103 de fasole verde. \u00cen tigaia ad\u00e2nc\u0103, scor\u021bi\u0219oara, cardamomul \u0219i cui\u0219oarele sf\u00e2r\u00e2ie \u00een ulei, apoi ceapa se rumene\u0219te \u00eencet.\n\n\n\n Pasta de nuc\u0103 de cocos \u0219i caju se adaug\u0103 la final \u0219i transform\u0103 lichidul de fierbere \u00eentr-un sos palid, catifelat, abia dulceag, \u00eenviorat de ardeii iu\u021bi verzi. Legumele r\u0103m\u00e2n \u00eentregi \u0219i fragede. O prim\u0103 bucat\u0103 de puri \u00eenmuiat\u0103 \u00een sos \u0219i seara e rezolvat\u0103.\n\n\n\nTot conopid\u0103 \u0219i cartofi, \u00een varianta f\u0103r\u0103 sos: aloo gobi\n\n\n\nCe este curry-ul de legume?\n\n\n\nAcest curry de legume este o kurma din sudul Indiei: morcov, conopid\u0103, maz\u0103re, cartof \u0219i fasole verde fierte \u00een ap\u0103, apoi legate cu o past\u0103 mixat\u0103 din nuc\u0103 de cocos, nuci caju, semin\u021be de mac, coriandru \u0219i fenicul. \n\n\n\nSosul este delicat, cremos \u0219i u\u0219or dulceag, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103, f\u0103r\u0103 iaurt \u0219i f\u0103r\u0103 unt. \u00cen buc\u0103t\u0103riile indiene, acest curry se deosebe\u0219te clar de curry-ul din nord, pe baz\u0103 de ro\u0219ii \u0219i ceap\u0103: aici ro\u0219ia r\u0103m\u00e2ne discret\u0103, iar nuca de cocos este cea care d\u0103 caracterul preparatului. Se serve\u0219te cu puri sau cu chapati.\n\n\n\nKurma este forma sud-indian\u0103 a cuv\u00e2ntului korma, denumirea preparatelor \u00een\u0103bu\u0219ite \u00eentr-un sos bogat, mo\u0219tenite din buc\u0103t\u0103riile mogule. Cuv\u00e2ntul curry este un termen generic, popularizat de britanici; \u00een India, fiecare preparat cu sos \u00ee\u0219i p\u0103streaz\u0103 propriul nume \u0219i propriul amestec de condimente.\n\n\n\nPentru o mas\u0103 complet\u0103, ad\u0103uga\u021bi un dahl de linte ro\u0219ie\n\n\n\nDe la buc\u0103t\u0103riile mogule la dealurile Nilgiri\n\n\n\nKorma a luat na\u0219tere \u00een secolul al XVI-lea, \u00een buc\u0103t\u0103riile imperiale ale lui Akbar, unde carnea se \u00een\u0103bu\u0219ea \u00een ghee cu iaurt, sm\u00e2nt\u00e2n\u0103 sau paste de migdale \u0219i caju, cu arome de cardamom, cui\u0219oare \u0219i scor\u021bi\u0219oar\u0103. O poveste des spus\u0103 pune numele preparatului pe seama buc\u0103tarilor rajputi de la curte. \n\n\n\nCu timpul, din preparatul cu carne s-au n\u0103scut variante vegetariene care p\u0103streaz\u0103 acela\u0219i principiu: legume g\u0103tite la foc mic \u00eentr-un sos \u00eengro\u0219at.\n\n\n\nV\u0103rul mogul, cu pui \u0219i iaurt: puiul korma\n\n\n\nSudul a \u00eenlocuit lactatele cu nuc\u0103 de cocos proasp\u0103t\u0103, mixat\u0103 cu nuci caju \u0219i ardei iu\u021bi verzi. Feniculul ia aici locul pe care chimionul \u00eel ocup\u0103 \u00een nord. \n\n\n\n\u00cen Kerala, kurma se g\u0103te\u0219te adesea \u00een ulei de cocos, cu lapte de cocos. Pe dealurile Nilgiri, \u00een Tamil Nadu, buc\u0103t\u0103riile cluburilor din epoca britanic\u0103 au creat o kurma verde cu ment\u0103 \u0219i coriandru, ca s\u0103 foloseasc\u0103 legumele engleze\u0219ti cultivate local.\n\n\n\n\u00cen sud, kurma de legume se serve\u0219te al\u0103turi de parotta cu straturi, de idiyappam (t\u0103i\u021bei sub\u021biri de orez g\u0103ti\u021bi la abur) sau de appam. \u00cen nord se prepar\u0103 mai degrab\u0103 o sabzi din legume amestecate, mai uscat\u0103, pe o baz\u0103 de ceap\u0103 \u0219i ro\u0219ie c\u0103lite \u00eendelung. Aici se serve\u0219te cu puri sau cu chapati, iar un paratha cu straturi merge la fel de bine.\n\n\n\nIngredientele principale ale curry-ului de legume\n\n\n\n\n\n\n\nLegumele din aceast\u0103 variant\u0103, morcov, conopid\u0103, maz\u0103re, cartof \u0219i fasole verde, se g\u0103sesc peste tot \u00een Fran\u021ba. \u00centr-o kurma tradi\u021bional\u0103 se adaug\u0103 uneori p\u0103st\u0103i de moringa sau dovleac de cear\u0103, greu de g\u0103sit aici: \u00eenlocui\u021bi-le cu pu\u021bin mai mult\u0103 fasole verde sau cu dovlecel ad\u0103ugat \u00een ultimele 10 minute. P\u0103stra\u021bi buc\u0103\u021bile \u00eentregi, f\u0103r\u0103 s\u0103 le strivi\u021bi.\n\n\n\nPasta este cea care face sosul. Nuca de cocos se folose\u0219te proasp\u0103t\u0103 \u0219i ras\u0103 sau ras\u0103 \u0219i congelat\u0103, de la un magazin cu produse asiatice; nuca de cocos deshidratat\u0103 din plic merge \u0219i ea dup\u0103 10 minute de \u00eenmuiere \u00een ap\u0103 c\u0103ldu\u021b\u0103, de\u0219i are o textur\u0103 pu\u021bin diferit\u0103. \n\n\n\nNucile caju dau sosului textura catifelat\u0103, iar semin\u021bele de mac (khus khus) \u00eel \u00eengroa\u0219\u0103: macul gri sau albastru v\u00e2ndut \u00een Fran\u021ba merge foarte bine. Ghimbirul, usturoiul, ardeii iu\u021bi verzi, semin\u021bele de coriandru, feniculul \u0219i o m\u00e2n\u0103 de coriandru proasp\u0103t completeaz\u0103 amestecul.\n\n\n\nO raita de castrave\u021bi bine r\u0103cit\u0103 al\u0103turi \u0219i totul e perfect\n\n\n\nBaza aromatic\u0103 se rezum\u0103 la patru condimente \u00eentregi \u00eenc\u0103lzite \u00een ulei: foi de dafin, scor\u021bi\u0219oar\u0103, cardamom verde \u0219i cui\u0219oare. Apoi se rumene\u0219te ceapa, dup\u0103 care o singur\u0103 ro\u0219ie se tope\u0219te \u00een tigaia ad\u00e2nc\u0103, c\u00e2t s\u0103 aduc\u0103 o not\u0103 de aciditate. Preparatul se g\u0103te\u0219te cu ulei, f\u0103r\u0103 ghee: este \u00een \u00eentregime vegetal.\n\n\n\nRepere tehnice pentru un curry de legume reu\u0219it\n\n\n\nLegumele fierb mai \u00eent\u00e2i 10 minute sub capac \u0219i se \u00eent\u00e2lnesc cu pasta abia c\u00e2nd sunt aproape gata, ceea ce le p\u0103streaz\u0103 \u00eentregi. Pasta de masala se c\u0103le\u0219te apoi 2 minute \u00eempreun\u0103 cu ele, dup\u0103 care apa ad\u0103ugat\u0103 pentru sos o sub\u021biaz\u0103. La final, sosul trebuie s\u0103 fie deschis la culoare, de la galben pal la verzui, suficient de onctuos c\u00e2t s\u0103 \u00eembrace lingura. Dac\u0103 bate spre ro\u0219u, ro\u0219ia a luat prea mult loc.\n\n\n\n\n\n\tCurry de legume\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru pasta de masala80 g nuc\u0103 de cocos (ras\u0103)8 nuci de caju1 bucat\u0103 de ghimbir (de 2,5 cm)1 c\u0103\u021bel de usturoi2 ardei iu\u021bi (verzi)2 linguri de semin\u021be de mac1 linguri\u021b\u0103 de semin\u021be de coriandru0.5 linguri\u021b\u0103 de semin\u021be de fenicul1 m\u00e2n\u0103 de coriandru (proasp\u0103t)60 ml ap\u0103Pentru curry4 linguri\u021be de ulei1 frunz\u0103 de dafin1 baton de scor\u021bi\u0219oar\u0103 (de 2,5 cm)2 p\u0103st\u0103i de cardamom (verde)3 cui\u0219oare1 ceap\u0103 (tocat\u0103 m\u0103runt)1 ro\u0219ie (tocat\u0103 m\u0103runt)0.5 morcov (t\u0103iat cubule\u021be)10 buche\u021bele de conopid\u01033 linguri de maz\u0103re1 cartof (t\u0103iat cubule\u021be)5 p\u0103st\u0103i de fasole verde (t\u0103iate \u00een buc\u0103\u021bi)1 linguri\u021b\u0103 de sare500 ml ap\u0103 (pentru fierberea legumelor)375 ml ap\u0103 (pentru sos)\t\n\t\n\t\tPentru pasta de masalaPune\u021bi nuca de cocos \u00eentr-un blender.Ad\u0103uga\u021bi nucile de caju, ghimbirul, usturoiul, ardeii iu\u021bi, semin\u021bele de mac, semin\u021bele de coriandru, feniculul \u0219i coriandrul proasp\u0103t.Turna\u021bi apa.Mixa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 fin\u0103.Pentru curry\u00cenc\u0103lzi\u021bi uleiul \u00eentr-o tigaie mare \u0219i ad\u00e2nc\u0103.Ad\u0103uga\u021bi frunza de dafin, scor\u021bi\u0219oara, cardamomul \u0219i cui\u0219oarele, apoi c\u0103li\u021bi-le.Ad\u0103uga\u021bi ceapa \u0219i c\u0103li\u021bi-o p\u00e2n\u0103 prinde culoare.Ad\u0103uga\u021bi ro\u0219ia \u0219i g\u0103ti\u021bi p\u00e2n\u0103 se \u00eenmoaie complet.Ad\u0103uga\u021bi morcovul, conopida, maz\u0103rea, cartoful, fasolea \u0219i sarea.C\u0103li\u021bi 2 minute.Turna\u021bi apa pentru fierberea legumelor \u0219i amesteca\u021bi.Acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 10 minute, p\u00e2n\u0103 c\u00e2nd legumele sunt aproape fierte.Ad\u0103uga\u021bi pasta de masala \u0219i c\u0103li\u021bi 2 minute.Turna\u021bi apa pentru sos \u0219i amesteca\u021bi.Acoperi\u021bi \u0219i g\u0103ti\u021bi 10 minute, p\u00e2n\u0103 c\u00e2nd legumele sunt fragede.Servi\u021bi cu puri sau chapati.\t\n\t\n\t\tEste un veg kurma din sudul Indiei. Elementul s\u0103u distinctiv este pasta de nuc\u0103 de cocos \u0219i nuci de caju, mixat\u0103 cu fenicul, mac \u0219i semin\u021be de coriandru, din care se ob\u021bine un sos bl\u00e2nd, cremos \u0219i u\u0219or dulce. Se deosebe\u0219te clar de un curry din nordul Indiei, pe baz\u0103 de ro\u0219ii \u0219i ceap\u0103: aici ro\u0219ia r\u0103m\u00e2ne discret\u0103, iar nuca de cocos este cea care d\u0103 caracterul preparatului.\nLegumele din aceast\u0103 variant\u0103 (morcov, conopid\u0103, maz\u0103re, cartof, fasole verde) se g\u0103sesc peste tot \u00een Fran\u021ba. Un kurma tradi\u021bional include uneori p\u0103st\u0103i de moringa (drumsticks) sau dovleac de cear\u0103 (ash gourd), rare aici: \u00eenlocui\u021bi-le cu pu\u021bin mai mult\u0103 fasole verde sau cu dovlecel ad\u0103ugat \u00een ultimele 10 minute. P\u0103stra\u021bi buc\u0103\u021bile \u00eentregi, nu le strivi\u021bi.\nPentru nuca de cocos, folosi\u021bi nuc\u0103 de cocos proasp\u0103t\u0103 ras\u0103 (dintr-o nuc\u0103 \u00eentreag\u0103 sau nuc\u0103 de cocos ras\u0103 congelat\u0103, din magazinele cu produse asiatice). Nuca de cocos deshidratat\u0103 din plic merge dac\u0103 o rehidrata\u021bi 10 minute \u00een ap\u0103 c\u0103ldu\u021b\u0103, textura va fi pu\u021bin diferit\u0103. Semin\u021bele de mac (khus khus) \u00eengroa\u0219\u0103 sosul; macul gri sau albastru v\u00e2ndut \u00een Fran\u021ba merge foarte bine.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/190774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=190774"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/190774\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190454"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=190774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=190774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=190774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}