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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.
For 4 servings
Prepare the Dried Fish and Tamarind
Sauté the Aromatics
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 277.94 calories per serving with 18.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Build the Masala Base
Simmer and Finish the Thokku
You can make this thokku with other varieties of dried fish like dried prawns (karuvadu eral) or dried sardines (mathi karuvadu). Adjust soaking and cooking times accordingly.
For an extra pungent flavor, add 10-12 whole peeled garlic pods along with the onions and sauté until they are soft.
For a slightly different texture and flavor, you can add 2 tablespoons of grated fresh coconut in the last 5 minutes of simmering.
Dried fish is a concentrated source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
When small, whole dried fish are consumed, their edible bones provide a significant amount of calcium, which is vital for strong bones and teeth.
Dried fish retains beneficial omega-3 fatty acids, known to support brain health, reduce inflammation, and contribute to a healthy cardiovascular system.
A single serving of Karuvadu Thokku (about 1/2 cup or 175g) contains approximately 250-300 calories. The exact count depends on the type of fish and the amount of oil used.
Karuvadu Thokku can be part of a balanced diet when eaten in moderation. Dried fish is an excellent source of protein, calcium, and omega-3 fatty acids. However, it is also very high in sodium, so individuals with high blood pressure should consume it cautiously.
Small varieties like dried anchovies (nethili karuvadu), silver bellies (kaarai karuvadu), or sardines (mathi karuvadu) work best as they absorb the masala well. You can use larger varieties, but you may need to cut them into smaller pieces.
If your thokku is too salty, you can add a small, peeled and cubed potato to the gravy while it simmers. The potato will absorb some of the excess salt. You can also increase the amount of tomato or tamarind to balance the saltiness with more tanginess.
Because of the salt, tamarind, and oil content, this thokku acts as a pickle and has a good shelf life. You can store it in an airtight container in the refrigerator for up to one week. Ensure you use a clean, dry spoon each time you serve.