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KARUVATTU KUZHAMBU

Just to share with you…..

I am from Madathukulam (coimbatore) in Tamilnadu. As for as I know Thanjavur is famous for its filter coffee as Mayiladuthurai is famous for its masal vadai, Kumbakonam is known for its ‘kothsu’, chetti Nadu [Which consists of Karaikudi,pudhukkottai,sivakangai] is famous for its paniyarams, app ams, chicken specials etc, Thirunelveli is famous for its ‘sothi kuzambu’ and Madurai is famous for its briyanis.  I really wish to bring out the specials of tamilnadu in this site so that each and every visitor could be benefitied from it.

Viruthombal is TamilNadu’s speciality.  Treating people with White rice, Mutton curry and payasam at home is a tradition   Most of our current food habits are not very healthy.  But if you follow our traditional food,  it contains excellent medical qualities to keep our body really fit.   The ginger, garlic and numerous ingredients of our food continuously helps to maintain good health.

Fish is one of the most favourite food of costal districts where all forms of fish are prepared with special flavour to treat the tongue.  But people which are not in coastal are like me can get only Dam fishes.  They way ot taste aother varieties of fish is in its dried form only that is what we call as “Karuvadu” (dreied fish).  Karuvattu (Dry fish) kulambu is the most special item which I am posting here.

When I was in my school days we have one neighbour (our family friend).  Her name is Agnes Mary and her huby is Adaikkalam.  Their native is Trichy.  Whenever she goes there she used to buy lots of Karuvadu (Dried fish stuffs like neimeen, nethili been).  Also she used to cook each karuvadu in a different way.  They are one who brought karuvadu recipe into my family.

My husband used to like nethli karuvattu kolumbu only.   Since in US  we are not getting Nethli I am using Anchovy and saddrines.

Ingredients

1.  Small dry fish(karuvadu)  -  (5-10 ), cleaned and washed
2.  Tamarind – big lemon size, soaked
3.  sesame oil or any oil  -  3 tsp
4.  CurryleavesCorriander powder  - 3 tsp
5.  C
hilli powder – 1 tsp (or more)
6.  
Turmeric powder  - 1/4 tsp
7.  
Salt

Vegetables

1.   
Bringal /indian egg plant  - 2 (chop lengthwise)
2.  
Mochaikottai/mochakottai  -  1 cup pressure cooked
3.  
Drumstick  -  4 or 5 small pieces

(All the three used will give you more taste and flavour  is you don’t have something then you leave that and add the others)

For Grinding

1.  Medium size Onion(chopped)  -  1  (3/4 th for grinding and 1/4 th for tempering)
2.  Garlic cloves  -  2
3.  Medium size Tomatoes  -  1( chopped )
4.  Sombu/ big zeera  -  1/2  tsp

Preparation

1.  Heat 1 tsp oil in a pan.   Fry all the items listed in for Grinding.  Then grind it well into smooth paste.
2.  Heat 2 tsp of oil in pan.  Add mustard seeds and splutter.  Then add  curry leaves, 1/4 th onion and all the vegetables and also the dried fish.  Fry them all well.
3.  Add chilli powder, corriander powder  and turmeric powder.  Add little water and salt.  Let it cook.
4
.  Extract thick juice from the tamarind  and add that .
5.  Cook in medium heat atleast for 15 -20 mins.  Slow cook  add the taste.

Tips

If you are going to use dried mochakottai then soak it fo 8 hrs and then pressure cook.  If you using fresh mochai no need for pressure cooking.

If you are using the karuvadu brought in US then you have to add in the begining because it is taking more time to get cooked.   If you are going to use Karuvadu form India then those you can add that just 10 mins before switching off.

7 Responses




  1. Don’t worry dear….nethili is known as anchovies in English. So you’re not using the wrong one! I too like this kuzhambu. Miss it greatly. One small tiny dry fish makes the whole curry delectable, right!




  2. Thanks Malar (for the info)

  3. Kearthana




    Thanks for this recipe. I tried it today and walah…It was a blast of flavors..

  4. SavithaDeepak




    hai…i have been searching for this receipe…….my husband like this curry verymuch..anyway thanks a lot…

  5. Rekha




    this recepie was superb




  6. Thanks.

  7. Ponraj




    Thanks for sharing … i tied it ,,,it was awesome

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