South Indian Food in Comparison to North Indian Food

There is a big difference between South Indian, and North Indian food. Here are two examples of curries from the two different parts of India, so you can compare and contrast.

Aagai, South Indian Curry

Ingredients :

1 small unripe jack
5-6 green mangoes
½ pav mustard seeds
2 handful coriander seeds
1 tbsp fenugreek seeds
1 small piece asafoetida
1 small piece of haldi
½ seer red chillies
¾ pav salt (grains)

Method :
Wipe and dry mango with a clean cloth. Discard the inner stone, if any.
Cut into medium sized pieces and keep aside.
Put salt to 1 litre of water. Boil and take out from flame.
Before it cools, drop the mango pieces into it.
Cut jack (after removing skin) into moderately big pieces. Wash.
Drain off water. Tie them in a piece of cloth.
Cook over steam in an idli vessel, till soft.
Take out, open the bundle, spread jack pieces over a tray and allow to cool.
Roast red chillies, coriander, asafetida and haldi one after another, in a frying pan, without oil. First, grind the red chillies using the salt water.
When half done, mix all the roasted ingredients and grind to a smooth paste.
Transfer the masala to a vessel.
Drop the steamed jack pieces and cooked mango bits (kept in salt water).
Mix well. Wash grinder with salt water and add some of that water too, if desired.

Egg Curry with Coconut, from North India

Ingredients :
5-6 hard boiled eggs
1 large-sized onion
1" piece of ginger
1 tsp cumin seeds
2 green chillies
1 cup coconut (freshly grated)
½ tsp turmeric powder
5-6 tbsp mustard oil
1½ tsp garam masala powder
salt to taste

Method :
Grind the onion, ginger, cumin seeds and the green chillies into a fine paste.
Prick the eggs with a fork.
Heat the oil and add the eggs and cook over a high flame for 3-4 minutes till the eggs attain a golden colour.
Remove and keep aside. In the same oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.
lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Transfer the gravy to a serving bowl.
Slice the eggs into halves or keep them whole and place in the gravy.
Sprinkle the garam masala powder over the prepared gravy and cover with a lid for 3-4 minutes before serving.

(We didn't cook these ourselves, these are just two examples to help you compare and contrast the difference between the foods from different regions of India. For more recipes like this go to:http://www.recipesindian.com/ )