Dry fish gravy (karuwattu kulambu)

Main Dish

1 servings

Very Easy

30 min

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Ingredients

• Dry Fish (Karuwadu) - required quantity
• Onion - 2
• Tomato - 1
• Green Chilly - 1
• Curry Leaves - 10
• Sambar Powder (or) Chilly Powder - 2 teaspoon
• Tarmarind
• Oil - 1/2 tablespoon
• Mustard - 15
• Cumin - 20
• Fennel - 10
• Fenugreek - 7
• Water - 2 cups

You may like

• Masala tindora gravy / kovakkai gravy / ivy gourd gravy
• Authentic Thanjavur Chicken Gravy (Thanjavur Podi Kozhi Kulambu)
• Fish sodhi (fish in coconut milk gravy)
• Sukku kuzhambu/dry ginger gravy

Preparation

• Wash the dryfish and drain it. Take a bowl, add water and tarmarind, heat it for 4 minutes and keep it away. After 5 minutes, mash that tamarind juice well, filter it and keep it away.
• Now take a pan, add oil, mustard, cumin, fennel and fenugreek and season it.Add onion, tomato, green chilly, curry leaves and fry it well.
• Now pour the tarmarind juice into the pan and also add sambar powder and salt. After 3 minutes add the dry fish into it.
• Cook until the dryfish become soft.
• Serve hot with rice.

Questions

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