Karuvattu kuzhambu | village style authentic dry fish gravy

Karuvattu kuzhambu – village style authentic dry fish gravy

My mother in law prepared this kuzhambu. One of my favorite recipe of her preparation and I love to have it with rice. Usually this kuzhambu tastes good the next day and we have it for breakfast with idly or dosa.

Usually my mom prepare this kuzhambu by adding mochhai payiru and we don’t add coconut in the preparation of kuzhambu. Aadi maasam favorite dish is koozhu and karuvattu kuzhambu. They prepare for the goddess and feed the poor during a festival in Tamil nadu. Koozhu is nothing but the ragi  porridge or ragi ball or fermented ragi porridge. This authentic karuvattu kuzhambu goes well with this ragi ball and we in my family everyone love to have it. During marriage also they have a function named “kalyana koozhu” when they worship their favorite god for the successful completion of any new or good thing like marriage. In that function they will call upon the friends and relatives and neighbour’s and worship god by offering this koozhu and karuvattu kuzhambu.

Karuvattu-kuzhambu
Karuvattu-kuzhambu

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Karuvattu kuzhambu | village style authentic dry fish gravy
Instructions
  1. In a heavy bottomed vessel add 2 tbsp oil.
  2. Add 3 chopped onion and saute well.
  3. Add chopped coconut to the vessel and fry till golden brown.
  4. Onion and coconut should get fried well.
  5. Keep in low flame and fry otherwise it will get burnt.
  6. Cool down completely and grind in a mixie to smooth paste.
  7. The paste should be like this. Keep aside.
  8. Extract pulp from one big gooseberry sized tamarind.
  9. Clean dry fish in running water and soak in hot water for 15 minutes. Rinse well and keep aside.
  10. In the same vessel and 2 tbsp sesame oil.
  11. And 1 tsp fenugreek seeds
  12. Add chopped tomatoes and few curry leaves.
  13. Add cut vegetables of your choice like brinjal, potatoes.
  14. Saute well in oil for 2 mins in high flame.
  15. Add the onion and coconut paste to the veggies. And saute for 5 mins.
  16. Add 3 tbsp chilly powder.
  17. Add 5 tsp coriander powder.
  18. Add 1/2 tsp turmeric powder
  19. Add 1/2 hand of rock salt.
  20. Add extracted tamarind pulp and 2 glass water. As veggies are almost cooked no need to worry of adding tamarind pulp now.
  21. Add cleaned dry fish as it has to be cooked well.
  22. Boil the gravy for almost 15 mins.
  23. The oil gets oozes out from the gravy. Switch off the Stove and serve with hot rice, idly dosa etc.
  24. South Indian style authentic dry fish gravy is ready to serve.
    Karuvattu-kuzhambu
  25. I served with fluffy idly.
Recipe Notes


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