Karuvadu Kuzhambu is a very famous South Indian curry. It is most popular dish among the villages. Today I am going to share the authentic nellai village style karuvadu kuzhambu. Recipe after the jump...
Karuvadu - 5
Small Onion / Shallots - 25
Coconut - 3/4 cup
Cumin - 1 tsp
Coriander powder - 3 tsp
Red chilli - 15
Green chilli - 3
Tamarind - small ball(little lesser than amount used rasam)
Brinjal - 5
Drumstic - 1
Tomato - 1
Raw plantain - 1/2
Turmeric - 1/4 tsp
Fenugreek seed / Vendhayam- 1/2 tsp
Salt - to taste
Oil - 3 tsp
Small Onion - 3
Mustard seeds - 1 tsp
Curry leaves - 2 sprig
Oil - 1 tblspn
Grind onion, red chilli, coconut and cumin into a smooth paste by adding little water.
In a kadai, heat oil. When oil becomes hot, add fenugreek seeds.
Add in chopped tomato, slit green chillli and curry leaves. Stir fry for 2 mins.
Add the ground paste, coriander powder and stir well till the raw smell is gone.
Now, add the tamarind extract, chopped vegetables, turmeric and salt.
Add enough water and the dry fish in it. Cover and cook for 30 mins on medium heat.
In a tadka pan, heat little oil and add mustard seeds, chopped onion and curry leaves. Pour them over the kuzhambu.
Serve hot with rice.
- If you have raw plantain, add them. They give extra taste this curry.
- Add more chillies, otherwise it will become sweet and spoil its taste.
- Do not add too much of tamarind. This kuzhambu should have chillies and tamarind in correct amount. Tamarind should be more than the amount used for sambar and lesser than for rasam.
|Keep your ingredients ready|
|Take onion, red chilli, coconut and cumin in a blender. Grind them into a smooth paste|
|Heat oil, add fenugreek seeds|
|Add in tomato, slit green chilli and a sprig of curry leaves|
|Now, add the ground masala and coriander powder and stir fry till the raw smell is gone|
|Add in tamarind extract|
|Vegetables are added. I have cut them lengthwise|
|Add in turmeric and salt|
|Then. add the dry fish. I cut them into pieces. Everyone at home like them to be dissolved|
|and enough water. Cover and cook for 30 mins(I added 5 cups of water and made them reduced)|
|Heat oil in pan, add mustard seeds. When it crackle, add chopped onion and curry leaves|
|Pour the tempering over the kuzhambu|
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