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On the other hand South
Indian coastal cuisine is primarily coconut based. Prime flavours
are derived from curry leaves, mustard seeds with mango powder added
to add a tangy taste. This curry's flavour changes slightly along
the Goa and Malabar Coasts where Kokum a red souring agent replaces
the mango powder.
The curry in the north
however is richer with a vegetable oil or purified butter as the
medium, flavoured with cuminseed, in a gravy of onions, ginger and
garlic with tomatoes used as the souring agent. Nuts and raisins are
added on special occasions and sometimes cream or cashew nut paste
is added for a richer curry.
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