Nethili Karuvadu Kuzhambu Recipe

[Dawn]

Let's try something new!

Ingredients:​

For the Kuzhambu:​

• 1 cup dried anchovies (nethili karuvadu), cleaned and soaked in warm water for about 30 minutes (to soften)
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 medium tomato, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 tablespoons tamarind paste (or a small lemon-sized ball of tamarind soaked in water)
• 2 tablespoons oil (coconut oil or vegetable oil)
• 1 sprig curry leaves
• Salt to taste
• Water as needed

For Grinding (Optional):​

• 2 tablespoons grated coconut
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds

Instructions:​

1. Prepare the Anchovies:
   • Clean the dried anchovies thoroughly. Soak them in warm water for about 30 minutes to soften. Drain and set aside.
2. Prepare the Masala Paste (Optional):
   • If using, grind the grated coconut, black pepper, and cumin seeds into a fine paste with a little water. Set aside.
3. Cook the Kuzhambu:
   • Heat oil in a large pan or kadhai over medium heat.
   • Add mustard seeds and fenugreek seeds. When they start to splutter, add cumin seeds and curry leaves.
   • Add the finely chopped onions and green chilies. Sauté until the onions are golden brown.
   • Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
4. Add Spices:
   • Add turmeric powder, red chili powder, and coriander powder. Stir well to combine.
   • Add the soaked and drained dried anchovies. Mix well and cook for a few minutes.
5. Add Tamarind and Water:
   • If using tamarind paste, dissolve it in about 1 cup of water and add to the pan. If using tamarind pulp, extract the juice from the soaked tamarind and add it to the pan.
   • Add more water as needed to achieve your desired consistency.
   • Season with salt to taste.
6. Simmer:
   • Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the anchovies are well-cooked and the flavors meld together.
7. Add Coconut Paste (Optional):
   • If using the coconut paste, add it to the pan and mix well. Simmer for an additional 5 minutes to let the flavors combine.
8. Final Adjustments:
   • Taste and adjust the seasoning if needed. If the gravy is too thick, add a little more water.
9. Serve:
   • Serve hot with steamed rice, dosa, or idiyappam.

Enjoy your flavorful Nethili Karuvadu Kuzhambu!

 

[MashaBear]

Nethili Karuvadu Kuzhambu looks amazing! The blend of flavors sounds irresistible. I’m excited to try this unique dish—thanks for sharing the recipe!

 

[Mui]

This Nethili Karuvadu Kuzhambu looks amazing—love the rich blend of spices and anchovies! Thanks for sharing this awesome recipe, definitely gonna give it a try!

 

[lizasoberan]

Let's try something new!
View attachment 5622

Ingredients:​

For the Kuzhambu:​

• 1 cup dried anchovies (nethili karuvadu), cleaned and soaked in warm water for about 30 minutes (to soften)
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 medium tomato, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 tablespoons tamarind paste (or a small lemon-sized ball of tamarind soaked in water)
• 2 tablespoons oil (coconut oil or vegetable oil)
• 1 sprig curry leaves
• Salt to taste
• Water as needed

For Grinding (Optional):​

• 2 tablespoons grated coconut
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds

Instructions:​

1. Prepare the Anchovies:
   • Clean the dried anchovies thoroughly. Soak them in warm water for about 30 minutes to soften. Drain and set aside.
2. Prepare the Masala Paste (Optional):
   • If using, grind the grated coconut, black pepper, and cumin seeds into a fine paste with a little water. Set aside.
3. Cook the Kuzhambu:
   • Heat oil in a large pan or kadhai over medium heat.
   • Add mustard seeds and fenugreek seeds. When they start to splutter, add cumin seeds and curry leaves.
   • Add the finely chopped onions and green chilies. Sauté until the onions are golden brown.
   • Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
4. Add Spices:
   • Add turmeric powder, red chili powder, and coriander powder. Stir well to combine.
   • Add the soaked and drained dried anchovies. Mix well and cook for a few minutes.
5. Add Tamarind and Water:
   • If using tamarind paste, dissolve it in about 1 cup of water and add to the pan. If using tamarind pulp, extract the juice from the soaked tamarind and add it to the pan.
   • Add more water as needed to achieve your desired consistency.
   • Season with salt to taste.
6. Simmer:
   • Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the anchovies are well-cooked and the flavors meld together.
7. Add Coconut Paste (Optional):
   • If using the coconut paste, add it to the pan and mix well. Simmer for an additional 5 minutes to let the flavors combine.
8. Final Adjustments:
   • Taste and adjust the seasoning if needed. If the gravy is too thick, add a little more water.
9. Serve:
   • Serve hot with steamed rice, dosa, or idiyappam.

Enjoy your flavorful Nethili Karuvadu Kuzhambu!

I’d suggest simmering it slowly to let the flavors meld—I think it really enhances the dish, though.

 

[lizasoberan]

Let's try something new!
View attachment 5622

Ingredients:​

For the Kuzhambu:​

• 1 cup dried anchovies (nethili karuvadu), cleaned and soaked in warm water for about 30 minutes (to soften)
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 medium tomato, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 tablespoons tamarind paste (or a small lemon-sized ball of tamarind soaked in water)
• 2 tablespoons oil (coconut oil or vegetable oil)
• 1 sprig curry leaves
• Salt to taste
• Water as needed

For Grinding (Optional):​

• 2 tablespoons grated coconut
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds

Instructions:​

1. Prepare the Anchovies:
   • Clean the dried anchovies thoroughly. Soak them in warm water for about 30 minutes to soften. Drain and set aside.
2. Prepare the Masala Paste (Optional):
   • If using, grind the grated coconut, black pepper, and cumin seeds into a fine paste with a little water. Set aside.
3. Cook the Kuzhambu:
   • Heat oil in a large pan or kadhai over medium heat.
   • Add mustard seeds and fenugreek seeds. When they start to splutter, add cumin seeds and curry leaves.
   • Add the finely chopped onions and green chilies. Sauté until the onions are golden brown.
   • Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
4. Add Spices:
   • Add turmeric powder, red chili powder, and coriander powder. Stir well to combine.
   • Add the soaked and drained dried anchovies. Mix well and cook for a few minutes.
5. Add Tamarind and Water:
   • If using tamarind paste, dissolve it in about 1 cup of water and add to the pan. If using tamarind pulp, extract the juice from the soaked tamarind and add it to the pan.
   • Add more water as needed to achieve your desired consistency.
   • Season with salt to taste.
6. Simmer:
   • Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the anchovies are well-cooked and the flavors meld together.
7. Add Coconut Paste (Optional):
   • If using the coconut paste, add it to the pan and mix well. Simmer for an additional 5 minutes to let the flavors combine.
8. Final Adjustments:
   • Taste and adjust the seasoning if needed. If the gravy is too thick, add a little more water.
9. Serve:
   • Serve hot with steamed rice, dosa, or idiyappam.

Enjoy your flavorful Nethili Karuvadu Kuzhambu!

Hi all! I’d suggest simmering it slowly to let the flavors meld—I think it really enhances the dish, though.