{"id":190623,"title":"Nohut K\u00f6ri","modified":"2026-10-09T12:17:12+02:00","plain":"B\u00fct\u00fcn baharatlarla haz\u0131rlanan, amchur ile canlan\u0131p taze ki\u015fni\u015fle tamamlanan domates-so\u011fan sosunda a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f kuru nohutlar.\n\n\n\nHava so\u011fuk, g\u00fcn uzun ge\u00e7mi\u015f ve insan etsiz ama kar\u0131n doyuran, s\u0131cak bir yemek istiyor. Derin tavada kakule ile kimyon birka\u00e7 saniye c\u0131z\u0131rd\u0131yor, so\u011fan alt\u0131n rengini al\u0131yor, ard\u0131ndan domates kenarlarda ya\u011f boncuk boncuk belirene kadar suyunu \u00e7ekiyor. Hem diri hem yumu\u015fac\u0131k nohutlar, ka\u015f\u0131\u011f\u0131 kaplayan az ve koyu bir sosa bulan\u0131yor. \n\n\n\nAmchur en sonda ekleniyor ve hafif ek\u015fi bir notayla b\u00fct\u00fcn tatlar\u0131 canland\u0131r\u0131yor. Sosa bir par\u00e7a ekmek ban\u0131nca insan bir tabak daha almadan duram\u0131yor.\n\n\n\nHindistan\u2019\u0131n g\u00fcndelik sofralar\u0131ndan bir ba\u015fka bitkisel yemek: k\u0131rm\u0131z\u0131 mercimekli dahl\n\n\n\nNohut K\u00f6ri Nedir?\n\n\n\nBu nohut k\u00f6ri, Hindistan\u2019\u0131n kuzeyindeki Pencap usul\u00fcnde haz\u0131rlanm\u0131\u015f ev yap\u0131m\u0131 bir chana masala. Kuru nohutlar bir gece suda bekletiliyor, ard\u0131ndan tuz, bir defne yapra\u011f\u0131 ve bir tutam karbonat ile ha\u015flan\u0131yor. \n\n\n\nSos, ya\u011fda \u0131s\u0131t\u0131lan b\u00fct\u00fcn baharatlarla (ye\u015fil kakule, siyah kakule, tar\u00e7\u0131n ve kimyon) ba\u015fl\u0131yor; ard\u0131ndan so\u011fan, zencefil, sar\u0131msak, toz baharatlar ve domates ekleniyor. Krema ya da hindistancevizi s\u00fct\u00fc i\u00e7ermeyen sos, az ve yo\u011fun k\u0131vaml\u0131 kal\u0131yor.\n\n\n\nHint\u00e7ede chana ya da chole nohut demektir; masala ise baharat kar\u0131\u015f\u0131m\u0131n\u0131, geni\u015f anlamda da tavada pi\u015firilen aromatik taban\u0131 ifade eder. \u0130ngilizcede genellikle \u201cchickpea curry\u201d denir; T\u00fcrk\u00e7edeki kar\u015f\u0131l\u0131\u011f\u0131 ise nohut k\u00f6ridir.\n\n\n\n\u0130ndus\u2019un Tarlalar\u0131ndan Pencap\u2019\u0131n Tezg\u00e2hlar\u0131na\n\n\n\nNohut, Hint alt k\u0131tas\u0131nda yakla\u015f\u0131k M\u00d6 3300 ile 1300 y\u0131llar\u0131 aras\u0131nda var olan \u0130ndus Vadisi Uygarl\u0131\u011f\u0131\u2019ndan bu yana yeti\u015ftiriliyor. \n\n\n\nBaharatl\u0131 soslar \u00e7ok daha sonra, \u00f6nce Fars, ard\u0131ndan Bab\u00fcr mutfa\u011f\u0131yla geldi; bu mutfaklar so\u011fan\u0131, sar\u0131msa\u011f\u0131, ghee\u2019yi ve uzun s\u00fcre pi\u015firilerek koyula\u015ft\u0131r\u0131lan soslar\u0131 beraberinde getirdi. Domates ve ac\u0131 biber ise ancak Portekizlilerin ba\u015flatt\u0131\u011f\u0131 ticari al\u0131\u015fveri\u015fle geldi. 16. y\u00fczy\u0131lda, Ekber\u2019in saray\u0131n\u0131n vakayinamesi olan Ain-i-Akbari, k\u00fc\u00e7\u00fck ve koyu renkli desi chana ile iri ve daha a\u00e7\u0131k renkli kabuli nohut aras\u0131nda daha o zamandan ayr\u0131m yap\u0131yordu.\n\n\n\n19. y\u00fczy\u0131l\u0131n sonu ile 20. y\u00fczy\u0131l\u0131n ba\u015f\u0131nda chana masala, Pencap\u2019ta ve Delhi\u2019de bir sokak yeme\u011fi h\u00e2line geldi ve Kuzey Hint mutfa\u011f\u0131n\u0131n en bilinen yemeklerinden biri oldu. K\u0131zart\u0131lm\u0131\u015f mayal\u0131 ekmekler olan bhature ya da kulcha ile servis edilir ve i\u015f\u00e7ilerle yolcular\u0131 az paraya doyurur. Sih gurdvaralar\u0131nda, t\u00fcm ziyaret\u00e7ilere \u00fccretsiz sunulan langar yeme\u011fi i\u00e7in b\u00fcy\u00fck miktarlarda pi\u015firilir.\n\n\n\nKuzey Hindistan\u2019\u0131n bir ba\u015fka vejetaryen klasi\u011fi: aloo gobi, baharatl\u0131 karnabahar ve patates\n\n\n\nPencap\u2019ta iki tarz \u00f6ne \u00e7\u0131kar. Amritsari chole so\u011fan, zencefil, sar\u0131msak ve domates taban\u0131na dayan\u0131r; nohutlara pi\u015firme s\u0131ras\u0131nda \u00e7o\u011fu zaman siyah \u00e7ay ya da kurutulmu\u015f Hint bekta\u015fi \u00fcz\u00fcm\u00fc olan amla ile koyu bir renk verilir. \n\n\n\nRavalpindi\u2019de do\u011fan Pindi chole so\u011fans\u0131z, sar\u0131msaks\u0131z ve domatessiz haz\u0131rlan\u0131r: nohutlar kuru baharatlara bulan\u0131r, ard\u0131ndan \u00fczerlerine duman\u0131 t\u00fcten ghee gezdirilir. Bu tarif ise \u00e7ay ya da amla kullanmadan, ev usul\u00fc versiyonlardaki domates-so\u011fan taban\u0131n\u0131 izliyor.\n\n\n\nNohut K\u00f6rinin Temel Malzemeleri\n\n\n\n\n\n\n\nYeme\u011fin dokusunu kuru nohut belirler. Bir gece suda bekletilip k\u0131s\u0131k ate\u015fte pi\u015firilen nohutlar hem diri hem yumu\u015fak kal\u0131r; tuzlu ha\u015flama sular\u0131 da daha sonra sosa k\u0131vam vermek i\u00e7in kullan\u0131l\u0131r. Karbonat iste\u011fe ba\u011fl\u0131d\u0131r: nohutlar\u0131n kabu\u011funu yumu\u015fat\u0131r ve pi\u015fme s\u00fcresini k\u0131salt\u0131r.\n\n\n\nB\u00fct\u00fcn baharatlar en ba\u015ftan ya\u011fa kokular\u0131n\u0131 verir: ye\u015fil kakule ferah bir nota, siyah kakule isli bir tat, tar\u00e7\u0131n odunsu bir s\u0131cakl\u0131k, kimyon ise kavrulmu\u015f notalar katar. Ard\u0131ndan zerde\u00e7al, toz ki\u015fni\u015f, ac\u0131 biber ve karabiber rengi ve ac\u0131l\u0131\u011f\u0131 getirir.\n\n\n\nKurutulmu\u015f ham mangodan yap\u0131lan bir toz olan amchur, yeme\u011fe ek\u015fi dokunu\u015funu verir. Pi\u015firmenin sonunda garam masala ile birlikte eklenir. Bulamazsan\u0131z ocaktan ald\u0131ktan sonra eklenen bir \u00e7ay ka\u015f\u0131\u011f\u0131 limon suyu ya da kurutulup \u00f6\u011f\u00fct\u00fclm\u00fc\u015f nar \u00e7ekirde\u011fi olan anardana da i\u015f g\u00f6r\u00fcr. Son kontrast\u0131 ise taze ki\u015fni\u015f sa\u011flar.\n\n\n\n\u0130yi Bir Nohut K\u00f6ri \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\nAyn\u0131 domates-so\u011fan taban\u0131n\u0131n etli versiyonu: tavuk k\u00f6ri\n\n\n\nEn \u00f6nemli i\u015faret g\u00f6rseldir: domatesi, suyu buharla\u015fana ve kenarlarda ya\u011f masaladan ayr\u0131lana kadar pi\u015firin. Pi\u015firmeyi \u00e7ok erken keserseniz sos \u00e7i\u011f domates tad\u0131nda kal\u0131r.\n\n\n\nB\u00fct\u00fcn baharatlar yenmez: servis etmeden \u00f6nce kakuleleri ve tar\u00e7\u0131n \u00e7ubu\u011funu \u00e7\u0131kar\u0131n ya da misafirlerinizi uyar\u0131n. H\u0131zl\u0131 bir versiyon i\u00e7in kuru nohut yerine 400 g\u2019l\u0131k iki kutu konserve nohut, yani s\u00fcz\u00fclm\u00fc\u015f h\u00e2lde yakla\u015f\u0131k 480 g nohut kullanabilirsiniz; k\u00f6ri de yakla\u015f\u0131k otuz dakikada haz\u0131r olur.\n\n\n\nK\u00f6riyi naan, chapati, paratha ya da yasemin pirinci ile servis edin. Raita ac\u0131y\u0131 yumu\u015fat\u0131p ferahl\u0131k verir; bir lassi ya da birka\u00e7 samosa da sofray\u0131 tamamlar.\n\n\n\n\n\n\tNohut K\u00f6ri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNohutlar\u0131 ha\u015flamak i\u00e7in200 g nohut (kuru)750 ml su0.75 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonat1 yaprak defneK\u00f6ri i\u00e7in2 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f3 kaps\u00fcl ye\u015fil kakule1 siyah kakule1 \u00e7ubuk tar\u00e7\u0131n1 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon tohumu1 so\u011fan (ince do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 zencefil ve sar\u0131msak ezmesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f (toz)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 ac\u0131 k\u0131rm\u0131z\u0131 biber (toz)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)2 domates (do\u011franm\u0131\u015f ya da domates p\u00fcresi)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala1 \u00e7ay ka\u015f\u0131\u011f\u0131 amchur (toz ye\u015fil mango), iste\u011fe ba\u011fl\u0131ki\u015fni\u015f (taze, ince k\u0131y\u0131lm\u0131\u015f, son dokunu\u015f i\u00e7in)\t\n\t\n\t\tNohutlar\u0131 ha\u015flamak i\u00e7inNohutlar\u0131, suyunu birka\u00e7 kez de\u011fi\u015ftirerek (en az 1 kez) en az 8 saat \u0131slat\u0131n.S\u00fcz\u00fcp durulay\u0131n.Nohutlar\u0131 su, tuz, karbonat ve defne yapra\u011f\u0131yla birlikte bir tencereye koyun.Kaynat\u0131n, ard\u0131ndan yumu\u015fayana kadar yakla\u015f\u0131k 45 dakika ile 1 saat k\u0131s\u0131k ate\u015fte pi\u015firin.Ha\u015flama suyundan bir miktar ay\u0131rarak nohutlar\u0131 s\u00fcz\u00fcn.K\u00f6ri i\u00e7inS\u0131v\u0131 ya\u011f\u0131 derin bir tavada \u0131s\u0131t\u0131n.Ye\u015fil kakuleyi, siyah kakuleyi, tar\u00e7\u0131n\u0131 ve kimyon tohumlar\u0131n\u0131 ekleyin.Yakmadan birka\u00e7 saniye kavurun.So\u011fan\u0131 ekleyip renk alana kadar kavurun.Zencefil ve sar\u0131msak ezmesini ekleyin, ard\u0131ndan kavurun.Ki\u015fni\u015fi, zerde\u00e7al\u0131, ac\u0131 biberi ve karabiberi ekleyin.Kar\u0131\u015ft\u0131r\u0131p birka\u00e7 saniye kavurun.Domatesleri ekleyin.Domateslerin suyu \u00e7ekilip ya\u011f masaladan ayr\u0131lana kadar kavurun.Ha\u015flanm\u0131\u015f nohutlar\u0131 ekleyin.Sosu olu\u015fturmak i\u00e7in ay\u0131rd\u0131\u011f\u0131n\u0131z ha\u015flama suyundan biraz d\u00f6k\u00fcn.Kapa\u011f\u0131n\u0131 kapat\u0131p lezzetler birbirine kar\u0131\u015fana kadar yakla\u015f\u0131k 15 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.Garam masalay\u0131 ve amchuru ekleyin.Gerekirse tuzunu ayarlay\u0131n.\u00dczerine taze ki\u015fni\u015f serpip servis edin.\t\n\t\n\t\tBu tarif, Pencap'\u0131n chana masala tarz\u0131n\u0131 izler: Ya\u011f\u0131 ayr\u0131lana kadar pi\u015firilen domatesli-so\u011fanl\u0131 bir masala, pi\u015firmenin sonunda amchur ile ek\u015filik kazan\u0131r. Amchur (kurutulmu\u015f ye\u015fil mango tozu), yeme\u011fe kendine \u00f6zg\u00fc ek\u015fi dokunu\u015funu verir. Elinizde yoksa yerine ocaktan ald\u0131ktan sonra ekleyece\u011finiz bir \u00e7ay ka\u015f\u0131\u011f\u0131 limon suyu ya da \u00f6\u011f\u00fct\u00fclm\u00fc\u015f anardana (kurutulmu\u015f nar taneleri) kullan\u0131n.\nBu k\u00f6rinin as\u0131l temeli kuru nohuttur: Bir gece suda bekletip ard\u0131ndan ha\u015flamak, nohuda konservelerin yakalayamad\u0131\u011f\u0131 s\u0131k\u0131 bir doku ve lezzet kazand\u0131r\u0131r. H\u0131zl\u0131 bir versiyon i\u00e7in kuru nohut yerine 2 kutu konserve nohut (2 x 400 g, yani s\u00fcz\u00fclm\u00fc\u015f h\u00e2lde yakla\u015f\u0131k 480 g) kullan\u0131n: Islatma ve ha\u015flama a\u015famalar\u0131n\u0131 atlay\u0131n, nohutlar\u0131 durulay\u0131p do\u011frudan masalaya ekleyin. Bu durumda k\u00f6ri, bir gecelik \u0131slatma s\u00fcresini saymadan yakla\u015f\u0131k 1 saat 30 dakika yerine otuz dakika civar\u0131nda haz\u0131r olur.\nSiyah kakule, ye\u015fil kakule ve \u00e7ubuk tar\u00e7\u0131n ya\u011fa aroma verir ama yenmez: Sofradakileri uyar\u0131n ya da servis etmeden \u00f6nce \u00e7\u0131kar\u0131n. Karbonat \u015fart de\u011fildir ama kuru nohutlar\u0131 yumu\u015fat\u0131r ve pi\u015fme s\u00fcresini k\u0131salt\u0131r.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/190623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=190623"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/190623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/190107"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=190623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=190623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=190623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}