Tuesday, September 22, 2015

Karuvadu(Dry Fish) Kuzhambu Recipe | Karuvadu Kuzhambu with mochai Brinjal Drumstick

I usually prefer fresh fish, when compared to Karuvadu (Dry fish). But I like to have karuvadu kuzhambu with steamed rice just by ignoring the Karuvadu. Sounds weird right? Yes, I love to have the kuzhambu alone. Once in a while I make this kuzhambu just for me. I got this recipe from my neighbor kalpana akka. I will also post mom's version of kuzhambu soon. This recipe can be used by vegetarians as well and they can ignore adding karuvadu to get the yummy mochai kathirikai kara kuzhambu. Here we go for the preparation steps:
Ingredients:
Karuvadu(Dry Fish) - 5 to 6 pieces
Dried mochai kottai(Field beans) - 1/4 Cup
Drumstick - 1
Brinjal - 1(Big)
Shallots(Small Onion) - 8 to 12
Tomato - 2(small sized)
Garlic - 4 to 5 cloves 
Chilli Powder - 1.5 tbsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 1 tsp
Tamarind - gooseberry sized ball 
Salt - as required
To Temper:
Oil - 1 tbsp
Mustard - 1 tsp
Curry Leaves - few
Vengaya Vadagam(thalippu vadagam) - 1 tsp
To Grind:
Coconut - 1/4 Cup 
Cumin seeds - 1 tsp
Method:
1. Soak the dried mochai overnight or for 8 to 10 hours. Pressure cook the mocha kottai(field beans) for 4 to 5 whistles with 1/2 turmeric powder and salt. Soak tamarind in enough water to extract the tamarind juice. Grind the items under 'To Grind' to a smooth paste.
2. Heat a pan/kadai and add some oil. Allow the mustard seeds and curry leaves to crackle. Then add the vadagam, garlic and roughly chopped shallots. Once the onions turn translucent, add the chopped brinjal and drumstick. Saute it for few minutes and add the tomato, cooked mochai kottai. 
3. When the tomato turns mushy, add the chilli powder, turmeric powder and coriander powder. Gently mix it once and add the tamarind water. Add enough water for the gravy and bring everything to boil. Add the ground coconut paste at this stage.
4. While it is boiling and the gravy starts thickening, add the karuvadu(Dry fish) pieces. Close it with a lid and allow it to cook for 5 to 10 mins until the dry fish gets cooked. Switch off the flame and serve it with steamed rice.
The Spicy, Tangy and mouthwatering karuvadu kuzhambu is ready to be served and it goes well with steamed rice and boiled egg.
Points to remember:
  • The same recipe can be used by vegetarian's to prepare Mochai Kara Kuzhambu. Just ignore the addition of karuvadu and follow the same steps.
  • Adding mocha kottai, brinjal and drumstick are optional for the karuvadu kuzhambu. But it gives a great taste when karuvadu is paired with these vegetables. You can also add raw banana and yam.
  • I have used seer dry fish. But any variety of fish can be used. Just wash the karuvadu in warm water and use it in the kuzhambu.
  • Add the salt carefully, since the karuvadu by itself is already salty.You can also add onion if you really prefer it.
Warm Regards,
Happy's Cook - Divya

3 comments :

  1. interesting recipe, love the gravy

    ReplyDelete
  2. Hi, pls advise the quantity of turmeric powder, coriander powder & chilli powder to add in the recipe. Thanks.

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    Replies
    1. Thanks for the mention... I have updated it now..

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