Karuvadu Kuzhambu
- 45 min
- hot
- Serves 4
Karuvadu kuzhambu with dried anchovies, shallots, garlic and tamarind cooked in gingelly oil. Spicy, serves 4 with rice, about 45 minutes plus soaking.
Good for: Rainy Day
Ingredients
- Dried Anchovies (Nethili Karuvadu)150 grams
Water, For Soaking1150 ml
Tamarind30 grams
Small Onion (Shallots)150 grams
Garlic30 grams
Tomato, Chopped150 grams
Coriander Leaves, Chopped4 grams
Gingelly Oil3 tbsp
Mustard Seeds1 tsp
Fenugreek Seeds1 grams
Curry leaves4 grams
Turmeric Powder1.5 grams
Cookd Kulambu Chilli MasalaSalt½ tsp
Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 204kcal | 816kcal |
| Protein | 3.2g | 13g |
| Carbohydrate | 20g | 80g |
| Fat | 13g | 52g |
| Fibre | 3.9g | 16g |
| Sugar | 8.8g | 35g |
Method
Rinse the dried anchovies two or three times. Soak them in 500 ml water and soak the tamarind separately in 150 ml of the water for tamarind pulp and gravy. After 10 minutes, drain the fish well. Squeeze out the tamarind pulp and keep it with the remaining 500 ml water.
Peel and slice the shallots and garlic. Wash the tomato and coriander leaves. Chop the tomato and coriander leaves.
Heat the gingelly oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and fenugreek seeds, and fry for 30 seconds until the mustard splutters. Add curry leaves, shallots and garlic. Fry for 4 to 5 minutes until the shallots turn light golden.
Add the tomato and cook on medium flame for 3 to 4 minutes until soft. Mix the turmeric powder and Cookd Kulambu Chilli Masala with 100 ml water, then add it. Fry for 2 minutes until the raw smell goes.
Pour in the tamarind pulp with its water and add salt. Boil on medium flame for 10 minutes until the gravy thickens and oil starts to show on top.
Add the drained dried fish and mix gently. Simmer on low flame for 7 to 8 minutes until the fish is tender and breaks easily when pressed. Add coriander leaves and switch off the flame.
Before you start
- How long does Karuvadu Kuzhambu take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Karuvadu Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Karuvadu Kuzhambu vegetarian?
- No, it contains meat or fish.
- Is Karuvadu Kuzhambu spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Karuvadu Kuzhambu?
- 150 grams Dried Anchovies (Nethili Karuvadu), 30 grams Tamarind, 150 grams Small Onion (Shallots), 30 grams Garlic, 150 grams Tomato, 4 grams Coriander Leaves, and a few more listed on this page.
- Do I need a pressure cooker for Karuvadu Kuzhambu?
- No, it is cooked in an open pot.
- How many calories are in Karuvadu Kuzhambu?
- About 204 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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