CURNUM to CURRY
1827.Very little care has been taken to preserve the survey accounts. Those of several villages are not to be found. Of the remainder only a small share is in the Collectors cutcherry, and the rest is in the hands of curnums, written on cadjans.Minute by Sir T. Munro, in Arbuthnot, i. 285.
CUROUNDA, s. H. karaunda. A small plum-like fruit, which makes good jelly and tarts, and which the natives pickle. It is borne by Carissa carandas, L., a shrub common in many parts of India (N.O. A pocynaceae). [1870.Riddell gives a receipt for kurunder jelly, Ind. Dom. Econ. 338.]
[CURRIG JEMA, adj. A corr. of H. kharij jama, separated or detached from the rental of the State, as lands exempt from rent, or of which the revenue has been assigned to individuals or institutions (Wilson).
[1687. that whenever they have a mind to build Factorys, satisfying for the land where it was Currig Jema, that is over measure, not entred in the Kings books, or paying the usuall and accustomed Rent, no Government should molest them.Yule, Hedges, Diary, Hak. Soc. ii. lxiii.]
CURRUMSHAW HILLS, n.p. This name appears in Rennells Bengal Atlas, applied to hills in the Gaya district. It is ingeniously supposed by F. Buchanan to have been a mistake of the geographers, in taking Karna-Chaupar (Karnas place of meeting or teaching), the name of an ancient ruin on the hills in question, for Karnachau Pahar (Pahar=Hill).(Eastern India, i. 4).
CURRY, s. In the East the staple food consists of some cereal, either (as in N. India) in the form of
flour baked into unleavened cakes, or boiled in the grain, as rice is. Such food having little taste, some
small quantity of a much more savoury preparation is added as a relish, or kitchen, to use the phrase
of our forefathers. And this is in fact the proper office of curry in native diet. It consists of meat, fish,
fruit, or vegetables, cooked with a quantity of bruised spices and turmeric [see MUSSALLA]; and a little
of this gives a flavour to a large mess of rice. The word is Tam. kari, i.e. sauce; [kari, v. to eat by
biting]. The Canarese form karil was that adopted by the Portuguese, and is still in use at Goa. It is
remarkable in how many countries a similar dish is habitual; pilao [see PILLAU] is the analogous mess
in Persia, and kuskussu in Algeria; in Egypt a dish well known as ruzz mufalfal [Lane, Mod. Egypt, ed.
1871, i. 185], or peppered rice. In England the proportions of rice and kitchen are usually reversed,
so that the latter is made to constitute the bulk of the dish.
soden full hastilyMoreover, there is hardly room for doubt that capsicum or red pepper (see CHILLY) was introduced into India by the Portuguese (see Hanbury and Fluckiger, 407); and this spice constitutes the most important ingredient in modern curries. The Sanskrit books of cookery, which cannot be of any considerable antiquity, contain many recipes for curry without this ingredient. A recipe for curry (caril) is given, according to Bluteau, in the Portuguese Arte de Cozinha, p. 101. This must be of the 17th century.
It should be added that kari was, among the people of S. India, the name of only one form of kitchen for rice, viz. of that in consistency
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