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Nethili Karuvadu Kuzhambu Recipe (Two ways)
5
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Ingredients
Nethili Karuvadu Kuzhambu (without Coconut)
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Dried Anchovies / Nethili Meen Karuvadu - around 40 to 50
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Oil - 4 tblspn
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Mustard Seeds / Kaduku - 1 tsp
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Cumin Seeds / Jeerakam - 1 tsp
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Urad dal / Ulundu Paruppu - 1 tsp
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Dry Red Chilli - 2
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Curry leaves a handful
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Shallots / Sambar Onion - 15 to 20 chopped finely
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Tomatoes - 2 large chopped finely
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Chilli Powder - 1 tblspn or to taste
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Coriander Powder / Malli Podi - 2 tblspn
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Turmeric Powder / Manjal Podi - 1 tsp
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Tamarind Pulp - 3 tblspn or to taste
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Raw Banana - 1 peeled and cut lengthwise
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Raw Mango - 1 cut lengthwise
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Water - as needed
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Salt to taste
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Sugar / Jaggery - 1 tsp or to taste
Nethili Karuvadu Kuzhambu (with Coconut)
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Dried Fish / Karuvadu - 25 pieces
I used nethili karuvadu
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Coconut Oil - 2 tblspn
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Mustard Seeds / Kaduku - 1 tsp
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Cumin Seeds / Jeerakam - 1 tsp
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Urad dal / Ulundu Paruppu - 1 tsp
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Fenugreek Seeds / Methi / Vendayam - ½ tsp
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Curry leaves a sprig
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Garlic - 10 cloves peeled
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Onion - 1 large sliced thinly
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Green Chilli - 1 slit
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Tomatoes - 1 large chopped finely
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Brinjal - 1 sliced or chopped
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Chilli Powder - 2 tsp
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Coriander Powder / Malli Podi - 1 tblspn
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Turmeric Powder / Manjal Podi - 1 tsp
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Garam Masala Powder - 1 tsp
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Cumin Powder / Jeerakam Podi - 1 tsp
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Salt to taste
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Tamarind Pulp - 4 tblspn
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Thick Coconut Milk - ½ cup
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Water as needed
Instructions
Nethili Karuvadu Kuzhambu (without Coconut)
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soak dry fish in hot boiling water for 15 mins. Drain and remove the heads and set aside.
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Heat oil in a earthernware pot. Add in mustard, cumin, urad dal, dry chilli and curry leaves and fry for few sec.
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Add in shallots and garlic. Saute this till it gets light golden.
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Add in tomatoes and cook till it gets mushy.
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Add water, raw banana and mango and cook till it is half cooked.
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Add in salt and spice powders and mix well.
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Add in tamarind water and cook till oil floats on top.
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Add in fish and simmer for 5 to 10 mins.
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Add in sugar and mix well.
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Serve.
Nethili Karuvadu Kuzhambu (with Coconut)
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Clean dry dish by removing the head and scraping the gills. Now add hot boiling water over this and soak it for 15 mins. Drain and set aside.
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Heat coconut oil in a earthernware pot.
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Add in mustard seeds, urad dal, cumin seeds, fenugreek seeds, curry leaves and saute for a min.
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Add in garlic cloves and saute for a min.
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Add in onions and green chillies. Saute till they turn translucent.
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Add in tomatoes and cook for 5 to 7 mins till they turn mushy.
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Add in all the spice powders and brinjal and saute for a min.
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Add in water and bring everything to a boil, cook untill brinjal is half done.
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Add in tamarind Pulp and boil for 5 mins.
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Add in dried fish and simmer for 8 to 10 mins.
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Add in coconut milk and boil once. Taste to see if you need salt and adjust it.
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Turn off the heat and add in curry leaves.
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Serve over rice.
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