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A classic Tamil dish featuring salty dried fish simmered in a tangy tamarind gravy with aromatic spices. This pungent and flavorful curry is a perfect match for hot steamed rice.
For 4 servings
Prepare the dried fish and tamarind
Make the tempering and sauté aromatics
Cook tomatoes and spice powders
A classic Tamil dish featuring salty dried fish simmered in a tangy tamarind gravy with aromatic spices. This pungent and flavorful curry is a perfect match for hot steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 241.18 calories per serving with 10.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the kuzhambu with vegetables
Add the dried fish and finish
Rest and serve
To save time, use 2 tablespoons of store-bought tamarind paste mixed with 1 cup of water instead of soaking whole tamarind.
Reduce the amount of oil to 1.5 tablespoons and add more vegetables like potatoes or broad beans to increase the fiber content.
For a less pungent version suitable for kids, reduce the red chili powder to 1 teaspoon and use a less salty variety of dried fish like dried shrimp.
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