South Indian Curry

North Indian Curry
Each State in India has its own spice or curry blends and each family is partial to their own blend and each cook is partial to his bend which may be many and which change daily. 

Although Curry is not an Indian word - it has come to represent the varied dishes that are stew like or a soupy.  These dishes are cooked in steps with the following seasonings which are called masalas
1.  A base of spices sautéed in ghee or oil
2.  A secondary level of seasonings are added and include all or some of the following – a mixture of onion, garlic, ginger, and tomatoes - herbs and seasonings like mint leaves or fenugreek may also be added
3.  A third level may include coconut milk, almonds, cashews or cream
4.  All curries have a sour taste which may be achieves with lime juice, tamarind, mango powder, kokum or yogurt - a sweetener may also be added - traditionally Indians use jaggery or gur

We have all the ingredients in our online store to make great curries.  You may buy individual spices, blends or pastes to make curries  - 
Indian Spices Indian Spice Blends Indian Curry Pastes

Garam (warming) masala is the most important blend of spices for north Indian curries. Masala may be in dry, roasted ground or paste form.   We have a Whole Garam Masala spice blend under the brand name Ajika and a Garam Masala powder blend under the brand name Spice N Flavor.
South India has a wonderful blend of spices (we have Madras curry powder under the brand name Spice N  Flavor) where the spices are added to various combinations of fresh herbs and peanuts or coconut or cashews.

© 1990 to 2001 - Kavita Mehta.  All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the past 10 years.  She now shares her work on her website for all to enjoy.

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