| Designation | ||
|---|---|---|
| Dried fish | 10 to 12 pieces | |
| Thick tamarind paste | ¼ cup | |
| Red chilly pwd | 2 tsp | |
| Coriander powder | 2 tsp | |
| Cumin Powder | 1 tsp | |
| Turmeric powder | ¼ tsp | |
| Boiled mochai / Field beans | 50 g | |
| Drumstick & Brinjal slices | 1 cup | |
| Gingely or sesame oil | 2 to 3 tbsp | |
| Mustard | ¼ tsp | |
| Cumin | ½ tsp | |
| Fenugreek seeds | 1 tsp | |
| Curry leaves | 6 to 8 | |
| Sliced onion | 1 | |
| Sliced tomato | 2 | |
| Garlic | 2 pips | |
| Coconut milk | ½ cup (optional) | |
Instructions:
- Clean, wash and soak the dry-fish in steaming hot water for 5 mins.
- Once again wash and set aside.
- In a small bowl, mix the thick tamarind paste, kuzhambu pwd, coriander pwd, cumin pwd, turmeric pwd and salt in 3 cups of water.
- Keep the boiled mochai & chopped drumstick and brinjal slices ready.
- Heat oil in a heavy bottomed pan, add mustard, cumin & fenugreek seeds.
- Add the curry leaves.
- Let them pop and splutter well.
- Add finely sliced onions & fry till the onions turn a little brown.
- Add the coarsely pounded garlic flakes and sauté well.
- Add sliced tomato pieces and cook till it is soft & mushy.
- Now add the chopped brinjal and drumstick pieces and boiled mochai.
- Toss well, so that the masala coats the veggies good.
- Stir in the tamarind spice mixture
- Let it boil on medium heat for 5 mins.
- Simmer for few more minutes.
- Add the cleaned dried fish mix well.
- Cover and cook it for 6 to 8 min on medium heat until the curry starts to thicken up slightly and the dry-fish is cooked soft & juicy.
- Turn off the flame, once the oil shows on the surface of the curry.
- Lipsmacking Karuvadu Kuzhambu is ready.
- If you wish to add coconut milk, taste for salt and add the coconut milk.
- Bring to the boil just once and remove from fire.
