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660 Curries: Vegetarian Curries
Table of Contents for 660 Curries
- Book Review: Raghavan Iyer’s “660 Curries: The Gateway to Indian Cooking”
- 660 Curries: What Kind of Spice Blend is Garam Masala?
- 660 Curries: Two Great Dipping Sauces
- 660 Curries: Chicken and Beef
- 660 Curries: Fish and Shrimp Curries
- 660 Curries: Vegetarian Curries
- 660 Curries: Biryani Curries and Side Dishes
India is the Land of Spices. It’s also the Land of Vegetable Dishes. not only are there millions of Indians who are vegetarian diners, the rest often eat meals that are mainly vegetable courses. This is in stark contrast to the typical American meal, which is often meat-heavy.
Raghavan Iyer pays tribute, and significant attention, to vegetable curries in his recent book, “660 Curries.” In fact, the chapter on vegetable curries is the largest in the book; and that says a lot! Just under 200 pages, enough for a whole book from other authors. If you include the chapters covering paneer and legume curries (many vegetarians would), then the page count goes to over 350. I told you this was a monster compendium!
There are so many recipes to choose from, I almost felt overwhelmed. (Almost.) I chose two to share with you, and another masala that is common to both:
Sambhar Masala is novel in its use of toasted peas to add complexity and depth to the flavor mix. This blend is popular in southern India, and is especially well balanced for vegetable dishes. A little goes a long way, especially on the pungency. Start out with a smaller amount than the recipe calls for, if you’re not used to spicy vegetables; you can always add more later.
Enjoy the (Vegetarian) Heat!
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