Rice and curry

Rice and curry

A rice and curry dish
Type	Curry
Main ingredients	Rice or kiribath, vegetable or meat curry, spices (chili peppers, cardamom, cumin, coriander)
Cookbook: Rice and curry  Media: Rice and curry

Rice and curry is a popular dish in the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as in Sri Lanka and Bangladesh.

Rice and curry dinner comprises the following:

• A large bowl of rice, most often boiled, but frequently fried. Sometimes Kiribath, rice cooked in coconut milk, is served.
• A vegetable curry, perhaps of green beans, jackfruit or leeks.
• A curry of meat, most often chicken or fish but occasionally goat or lamb
• Dhal, a dish of spiced lentils
• Papadums, a thin crisp wafer made from legume or rice flour and served as a side dish.
• Sambals, which are fresh chutney side dishes; they may include red onion, chili, grated coconut, lime juice, and are often the hottest part of the meal.

Each bowl contains small portions, but as is traditional in most of tropical Asia, if a bowl is emptied, it is immediately refilled.

The food uses chili peppers, cardamom, cumin, coriander and other spices. It has a distinctive taste. The cuisines uses ingredients like dried fish which are local to the area. The spicier preparations are believed to be among the world's hottest in terms of chilli content (second only to Sylheti). While natives are born into this cuisine and develop a healthy tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates, or have an alternative western menu for tourists.

See also

• Stringhopper
• Adobo
• Japanese curry

References

• Seriouseats.com: An Introduction to Sri Lankan Cuisine

Indian dishes by region North Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali Roti Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian South Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada West Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti East Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish Miscellaneous Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Samosa Shankarpali Sabzi Zarda Puri Bhaji Indian diaspora Chicken tikka masala Fish head curry Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai Category Commons Cookbook Food portal India portal