Karuvadu Kuzhambu

Instructions

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.