A classic South Indian delicacy, this thick and spicy relish features dried fish simmered in a tangy onion-tomato base. It's the perfect umami-rich side for rice and sambar.
Prep15 min
Cook30 min
Soak10 min
Servings4
Serving size: 0.5 cup
278cal
19gprotein
15gcarbs
Ingredients
100 g Dried Anchovies (Or any small variety of dried fish)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A tangy and savory South Indian yogurt curry made with a freshly ground coconut-lentil paste and tender ash gourd. This traditional Tamil dish is a comforting and flavorful accompaniment to steamed rice.
About Karuvadu Thokku, Steamed Basmati Rice and Moor Kuzhambu
Tangy Karuvadu Thokku with rice and gut-friendly Moor Kuzhambu. A unique, soul-satisfying flavor!
This tamil dish is perfect for lunch. With 737.01 calories and 29.060000000000002g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
350 g
Tomato
(About 3 medium tomatoes, finely chopped)
0.5 tsp Turmeric Powder
2 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Coriander Powder
15 g Tamarind (A small lime-sized piece)
0.5 cup Warm Water (For soaking tamarind)
0.25 tsp Salt (Add cautiously as dried fish is salty)
Instructions
1
Prepare the Dried Fish and Tamarind
If the dried fish has heads, remove and discard them. Place the fish in a bowl and pour hot water over them. Let it soak for 10-15 minutes. This step is crucial to remove sand and reduce excess saltiness.
After soaking, gently wash the fish 2-3 times in fresh water until the water runs clear. Drain completely and set aside. Be careful not to break the pieces.
In a separate small bowl, soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its essence, then strain the liquid, discarding the solids. Set the tamarind extract aside.
2
Sauté the Aromatics
Heat gingelly (sesame) oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another 2 minutes until the raw aroma disappears.
3
Build the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, mashing them with the back of a spoon, until they break down completely and become mushy.
Reduce the heat and add the turmeric powder, red chilli powder, and coriander powder. Stir well and cook for 2-3 minutes until the spices are aromatic and oil begins to separate from the masala.
Pour in the prepared tamarind extract and add the salt. Remember to be very cautious with salt. Mix everything well and bring the mixture to a gentle boil.
4
Simmer and Finish the Thokku
Gently add the cleaned dried fish to the pan. Stir very carefully to coat the fish pieces with the masala without breaking them.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The thokku will thicken, and you'll see oil floating on top.
Once the desired consistency is reached, turn off the heat. Let the thokku rest in the pan for at least 20 minutes before serving to allow the flavors to meld and deepen.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Raw Rice (for thickening, any short-grain variety)
0.25 cup Water (for soaking dals and rice)
0.5 cup Fresh Grated Coconut
3 pcs Green Chili (adjust to taste)
1 inch Ginger (peeled and roughly chopped)
1 tsp Cumin Seeds
250 g Ash Gourd (peeled and cubed into 1-inch pieces)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
1.5 cup Curd (whisked until smooth, preferably sour)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chili (broken into halves)
0.25 tsp Asafoetida
1 sprig Curry Leaves (approx. 10-12 leaves)
Instructions
1
Prepare the Coconut Paste
In a small bowl, soak the toor dal, chana dal, and raw rice in 1/4 cup of warm water for at least 30 minutes.
After soaking, drain the water completely. Transfer the soaked items to a blender.
Add the grated coconut, green chilies, ginger, and cumin seeds to the blender.
Add 1/4 cup of water and grind everything to a very smooth, fine paste. Add a little more water if needed to facilitate grinding, but keep the paste thick. Set aside.
2
Cook the Ash Gourd
In a medium-sized pot or kadai, combine the cubed ash gourd, 1 cup of water, turmeric powder, and salt.
Bring the mixture to a boil over medium heat.
Cook for 10-12 minutes, or until the ash gourd is tender and translucent but still holds its shape. It should be easily pierced with a fork.
3
Combine and Finish the Kuzhambu
Reduce the heat to low. Add the ground coconut paste to the pot with the cooked ash gourd. Stir well to combine.
Simmer for 3-4 minutes, stirring occasionally, until the raw smell of the paste disappears.
Turn off the heat completely. This is a crucial step to prevent curdling.
Slowly pour in the whisked curd while stirring continuously. Mix until everything is well incorporated.
Return the pot to the stove on the lowest possible heat setting. Gently warm the kuzhambu for 1-2 minutes, stirring constantly, until it is heated through and becomes slightly frothy on top. Do not let it come to a simmer or boil.
4
Prepare the Tempering (Tadka)
While the kuzhambu is warming, heat the coconut oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the urad dal and fry until it turns a light golden brown.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the chilies darken slightly and the curry leaves are crisp.
5
Final Assembly and Serving
Immediately pour the hot tempering over the prepared Moor Kuzhambu.
Stir gently to mix. Serve hot with steamed rice and a side of vegetable stir-fry (poriyal) or papad.
