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Karuvadu Kuzhambu / Spicy Dryfish Gravy

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This recipe I saw in one of the tv show long time back and have written in a piece of paper. When i was cleaning the house, in a drawer, found this, and gave a try. It was really spicy and tangy to have it on a rainy day.

I used Vaalai meen/ ribbon Fish for this gravy.

Courtesy: Google Images

Ingredients

  • Vaalai karuvadu – 10 to 12 pieces
  • Cumin seeds – 1/2 tsp
  • Urud dal/Black gram – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Mustard seeds – a pinch
  • Curry leaves – few
  • Shallots – 10
  • Tomato – 1
  • Chilli powder- 1
  • Turmeric powder – 1/4 tsp
  • Tamarind – 1 lemon size
  • Salt – as per taste
  • Oil – 1 tsp

Ingredients II (to grind)

  • Shallots – 10
  • Dry red chillies – 5 to 6
  • Tomato – 2
  • Black pepper – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Oil – 1 tsp

Method

  • Soak tamarind in hot water.

  • Soak the washed dry fishes and keep it separate.

  • In a pan/kadai/wok, add ingredients from II(to grind) one by one, starting from oil.

  • When tomato becomes soft, transfer the contents to mixer/food processor and grind to paste. 

  • In the same kadai, add oil, mustard seeds, black gram, cumin seeds, curry leaves, fenugreek seeds, shallots.

              
            
  • When shallots become translucent, add tomato and garlic and cook, till tomato becomes soft.

                 
           
  • Now add the grinded paste.

  • Add little water, chilli powder and turmeric powder.

  • Add the tamarind extract.

  • Let the gravy start boiling.
  • Now add the washed dry fishes and let it cook for 7 to 8 min.

  • Check for the salt and switch off the stove.

  • Serve the spicy and tangy dry fish gravy with hot rice. 

Note:

  • Check for the salt, as the dry fish contains salt by itself.

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Comments

  4. Gauri says

    Looks delicious, we usually do not have a gravy of this, its always pan friend and eaten with dal and rice. Like this new twist. Was just wondering if it get too salty??

    Reply

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