Looking beyond curry to kootu and korma

  • Cabbage and carrots are combined with cooked masoor dal (red lentils) in this wholesome kootu, which is redolent with ginger. (Andrew Rush/Pittsburgh Post-Gazette/TNS)

  • Fragrant with fennel seeds, cinnamon and curry leaves, potatoes and peas are cooked in an almond-coconut sauce for this kurma. (Andrew Rush/Pittsburgh Post-Gazette/TNS)

  • Fragrant with fennel seeds, cinnamon and curry leaves, potatoes and peas are cooked in an almond-coconut sauce for this kurma. (Andrew Rush/Pittsburgh Post-Gazette/TNS)

  • Cabbage and carrots are combined with cooked masoor dal (red lentils) in this wholesome kootu, which is redolent with ginger. (Andrew Rush/Pittsburgh Post-Gazette/TNS)

Curry has become a catchall word for any Indian meat, vegetable or legume dish in a sauce. But that’s a distortion. In fact, it’s plain wrong.