Authentic Tamil Nadu Tirunelveli Karuvadu Kuzhambu with Steamed Ponni Rice
A robust and fiery sun-dried fish curry simmered in a tangy tamarind and shallot gravy. This traditional coastal delicacy delivers deep, earthy flavors that pair wonderfully with warm, fluffy rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Quickly rinse the dried fish pieces in warm water to remove surface salt and dirt, then drain well.
2
Heat sesame oil in a earthenware pot or heavy-bottomed pan over medium heat, and crackle the mustard and fenugreek seeds.
3
Add the curry leaves and peeled shallots, sautéing until the onions turn translucent and golden.
4
Stir in the chopped tomatoes and cook until they soften completely and oil separates from the mixture.
5
Pour in the extracted tamarind juice along with the kuzhambu milagai thool, turmeric powder, and salt.
6
Add the water and bring the gravy to a rolling boil, letting it simmer for 15 minutes until the raw tamarind smell disappears.
7
Gently drop in the prepared dried fish pieces, reduce the heat to low, and simmer for another 10 minutes until the fish absorbs the rich flavors.
8
Remove from heat and serve hot alongside freshly steamed Ponni rice.
Ingredients
100g sun-dried fish (karuvadu), cleaned and cut into pieces
1 cup small shallots, peeled and halved
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water to extract juice
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig fresh curry leaves
2 tbsp kuzhambu milagai thool (spice powder)
1/2 tsp turmeric powder
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.