Karuvadu Kuzhambu

1. 1

   Prepare the dried fish and tamarind

   • Soak the cleaned dried fish in hot water for 10-15 minutes. This helps to remove excess salt and any impurities. Drain and keep aside.
   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the juice, discard the pulp, and set the tamarind water aside.
2. 2

   Make the tempering and sauté aromatics

   • Heat gingelly oil in a clay pot or heavy-bottomed pan over medium heat.
   • Add mustard seeds and let them splutter completely.
   • Add fenugreek seeds and curry leaves, and sauté for 30 seconds until fragrant.
   • Add the sambar onions and garlic. Sauté for 4-5 minutes until the onions turn soft and translucent.
3. 3

   Cook tomatoes and spice powders

   • Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
   • Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1-2 minutes until the raw smell of the spices disappears.
4. 4

   Simmer the kuzhambu with vegetables

   • Add the drumstick and brinjal pieces. Sauté for 2 minutes to coat them with the masala.
   • Pour in the prepared tamarind water and 2 more cups of water. Add salt carefully, remembering the fish is salty.
   • Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, or until the vegetables are tender and the raw smell of tamarind is gone.
5. 5

   Add the dried fish and finish

   • Gently add the soaked and drained dried fish to the simmering kuzhambu.
   • Cook for another 5-7 minutes on low heat. Do not overcook, as the fish will disintegrate.
   • Check for salt and adjust if necessary. The gravy should be flavorful and slightly thickened.
6. 6

   Rest and serve

   • Turn off the heat and let the kuzhambu rest for at least 20-30 minutes before serving. This allows the flavors to meld beautifully.
   • Serve hot with steamed rice.

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