Nethili Karuvadu Kuzhambu, a delicious, spicy and tangy curry made with dry anchovies. Couple of months back, I bought a pack of anchovies from the local indian store here and tried this anchovies curry a couple of times and it's one of my favorite dry fish curry with all the country vegetables. 

But due to the current pandemic situation, i couldn't source all the vegetables needed for that curry, and i was not satisfied with the taste, so kept the pack aside for a while. Later one day when talking to Amma  casually mentioned about the dry anchovies that i had and not able to source all the vegetables.

Immediately she gave me the idea of making it in a slightly different way, as always the next day I gave itself a try to pair with uluntha soru. OMG, it was so delicious and even ST liked it so much given the fact that he is not a fan of both the ulunthu soru and karuvadu kuzhambu but his exact word during that lunch day was "Amirthama iruku". What else do I need, right?? 

So glad that I nailed the recipe !!! In our family, we have the habit of adding boiled eggs to the karuvadu kuzhambu whether it's served with plain white rice or ulunthu soru, so i'm also following the tradition and always serve boiled egg with dry fish curry. 

Back in school and college days, though i like the karuvadu kulambu so much, i didn't mentioned about it when that topic came mainly because most of the people gave you that weird look and ask "Nee athuellam sapduviya??/Do you eat such things?". 

Still wondering why karuvadu comes under disgusting food, may be because of this strong umami flavor and have heard people say the same reason over the years including the die heart non vegeterian lovers. But me, I like karuvadu especially for its flavor. If you like dry fish like me, then you must give a try on these curry !! Now let's check on how to make this super delicious nethili karuvadu kulambu

Nethili Karuvadu Kuzhambu | Dry Anchovies Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Dry Anchovies, Nethili Karuvadu, Karuvadu kulambu, Nethili kuzhambu, Nethili Karuvadu Kuzhambu,Dry Fish Curry, Nethili Karuvadu Kuzhambu, a delicious, spicy and tangy curry made with dry anchovies.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Nethili Karuvadu/ Dry Anchovies - 20 

Drumstick - 1/2

Garlic - 8  cloves

Tomato -1(small)

Tamarind - small gooseberry size

Fenugreek seed - 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Coriander powder - 1 & 1/2 tsp 

Turmeric powder -1/4 tsp

Oil - 1 tbsp

To grind

Grated coconut - 3 tbsp

Peal onion - 2 

Garlic pods - 3 cloves

Cumin seed- 1 tsp

Procedure

First soak the dry anchovies in warm water for 30 minutes and clean it well. Soak the tamarind in water for 30 mins. Cut the drumstick into 2 inch length and slit it vertically. Peal the garlic and keep it ready. In a mixie jar, add the ingredients listed under "To grind" and grind into smooth paste.

Heat the pan with oil, temper the fenugreek seeds and then add the garlic and curry leaves. Saute the garlic in the oil for 2-3 mins, then add the drumsticks and saute them for couple of mins.

Next add the tomatoes and spices(turmeric,red chili and coriander powder) and roast it in the oil for 30 secs.Take care to not burn the spices.

Extract the tamarind juice from the soaked tamarind and add into the kadai immediately. Add the required salt for the curry(Keep in mind that some dry anchovies might have more salt in it, so under do salt here and if needed add more at the end. )

Add the coconut paste and adjust the consistency of the curry by adding more water. Bring into boil and let it simmer for 8-10 mins or until the oil floats on the top.

Once the raw smell leaves from the curry, add the dry anchovies and mix it well.

Keep them covered and let the dry anchovies cook well. 

Tasty Nethili Karuvadu Kulambu is ready.  Serve it with boiled rice.

Notes:

• As i have already mentioned, depends on the salt in the dry anchovies, you can add more or less salt in the curry. Since i had used this packet of dry anchovies earlier, i knew  how much salt is needed, so add it in the curry initially or else i would cook dry anchovies first and after given the taste test only if needed add salt. 
• Even without drumstick, you can make this curry
• In addition to the garlic, you can add some pearl onions too in the curry.

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Karuvadu Kuzhambu | Thedu Karuvadu Kulambu | Dry Fish Curry

Thedu Karuvadu kuzhambu, a delicious, tangy and spicy curry made from the dry fish,brinjal and drumstick. It's been a long time since i had this curry.Since i'm no expert in buying dry fish, i always avoid buying and making them on my own other than nethili karuvadu which i can easily identity.So whenever i'm at my mom's place, i ask her to make this atleast once during my stay. Yep, today she made it, all i did was took the snap and enjoy the meal hearty.
I have heard from many people that they don't like the dry fish even the die hard non vegetarians too. Though i don't claim me as big non vegetarian fan, still i like certain varieties of dry fish very much like the nethili karuvadu and this thedu karuvadu or as thundam we call it locally. And the recipe that i'm sharing today is my grandma's(paternal), from her, my mom learnt it and it's been made in the same way for decades without any change in the recipe. 

My grandma was a big karuvadu/dry fish lover and i guess that i inherited her taste for dry fish. She used to make at least twice a week, in those days, other family members got really bored of repeatedly making karuvadu curry and sarcastically passed jokes about her love for karuvadu. But today when mom makes this curry, at least for an hour we talked about grandma and in that conversation she said something like "ippo yaravathu appadi seithu kudupagalanu iruku" . 

Really miss her physically more today, but in our memories, thoughts and in the cooking she taught us, she will always be there.  Ok, now coming to this recipe, this karuvadu curry is one of my grandma's signature dish, so if you like dry fish, give it a try once and i'm sure that you will keep this recipe as keeper for future.

   

Thedu Karuvadu Kulambu | Dry Fish Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Thundu Karuvadu/Dry Fish - 50 gms
Brinjal - 2
Drumstick - 1
Shallots - 5
Garlic - 8
Tomato - 1 
Tamarind - a small lemon size
Sesame Oil - 2 tsp
Mustard - 1/4 tsp
Curry leaves - 1 spring
To dry roast and grind
Red Chili - 6
Coriander seed - 2 tbsp
Cumin seed - 1/2 tsp
Black peppercorns - 1 tsp
Curry leaves - 1 spring
Grated Coconut - 1/2 cup
Shallot - 10
Garlic - 5 
Sesame Oil - 1 tsp

Procedure

First cut the drumstick into 1.5 inch pieces, brinjal into thin circles,tomato into cubes. Peel the onions and garlic. Keep it ready. Take the dry fish, wash it in water thrice and keep aside.For dry roasting, heat the kadai with oil, add cumin ,let it splutter, then add the black peppercorns roast it for few secs. Next add the curry leaves. Let it splutter, then add the red chili and coriander seeds, roast them all until it becomes aromatic and slightly changes its color. Switch off the flame and let it cool. Soak the tamarind in water for 15 mins. And also keep the coconut and shallot & garlic for grinding as ready.First put the roasted ingredients into the mixie jar and grind into coarse mixture, then add the coconut, shallot & garlic along with required water and grind them into fine paste.Extract the tamarind juice from the soaked tamarind, add the grounded paste into it and make a thick gravy.Now for the curry, heat the kadai with oil, add the mustard, let it splutter, then add curry leaves.Next add the roughly chopped shallots and garlic, let it saute in the oil for few secs.Then add the dry fish, saute it for 2 mins and add tomatoes.Saute it for 2 mins.Next add that tamarind & the masala mixture into the kadai followed by the binjal and drumstick.Bring into boil and let it cook till the veggies are tender and the oil separates on the top. Switch off the flame. If you like boiled egg with your curry, boil them and add it in the curry.Tada, Finger licking delicious Karuvadu Kuzhambu is ready to serve.

Notes:

• Here in this recipe, i have used thedu/thundu karuvadu.
• You may noticed in the recipe, that i haven't used the salt in the curry, because for us, the salt in the dry fish is enough. so i haven't add any extra salt in the curry
• While making dry fish curry, always give a taste test in the end and if needed only add salt.
• Adding sesame oil gives great flavor to the curry.
• Brinjal and drumsticks are the most opt veggies for dry fish curry and it enhances the taste too.
• The given quantity of spices make the curry as little more than mild spice level. So adjust the quantity as per your liking.
• We like to have boiled egg with all types of karuvadu curry.
  

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Nethili Karuvadu Kuzhambu | Dry Anchovies Curry with Veggies

Neithili Karuvadu Kuzhambu, a spicy and tangy curry with dry anchovies and lot of country vegetables. Here in the curry, i have used brinjal, drumstick,raw mango and drumstick along with dry anchovies. All these veggies give great flavor to the curry,even without any one of the veggies,i never prepared this curry so far.
While making any dishes with dry fishes, always under do the salt, as dry fishes have lot of salt in it,over doing the salt totally spoil the dish. And the other thing is wash the dry fishes well as it has lot of dirt and sand in it especially when you buy from local fish market . The imported dry fish that come in package hardly have any sand,but still it's better to soak for 15 mins in hot water and wash it thrice before using it. 

Nethili Karuvadu Kuzhambu

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Dry Anchovies/Nethili Karuvadu - 20 to 25
Tamarind - a goose berry size
Raw Banana - 1/2 
Green Mango - 1/2
Drumstick - 1
Brinjal -1
Green chili - 1
Tomato(small) - 1
Pearl onion -5
Curry leaves - few
Seasame Oil - 1 tbsp
Mustard  -1/2 tsp
To Grind 
Grated Coconut - 1/4 cup
Garlic - 2 pods
Pearl onion -1
Cumin seed - 1/2 tsp

Procedure

First soak the tamarind in water for 30 mins.In the meantime, take the karuvadu and soak it in warm water for 15 mins,then remove the head with your finger and wash it in water for atleast thrice and keep aside until use.Then chop the veggies(brinjal,mango,banana,chili) into thick strips, drumstick into 11/2 inch pieces,tomato into small pieces and keep it ready.Heat a kadai with oil, add mustard, let it splutter then add the pearl onions & curry leaves, saute for 1 min, then add the other veggies expect tomato.Saute the veggies in the oil for 2 mins, then add the tomatoes & karuvadu one by one, give a good mix with the veggies.Extract the tamarind juice from the soaked tamarind and add it into the veggies and then add turmeric powder.Add chili powder & salt and bring to boil.Cover the kadai with lid and cook till the karuvadu and the other veggies are well cooked.In the mean time, grind all the ingredients listed under "To Grind" into smooth paste.Once the karuvadu & veggies are cooked , add the coconut paste and water(if needed) and bring into boil. Cook till oil separates on the top. That's it Tasty & Finger licking Nethili Karuvadu Kuzhambu is ready.

Notes:

• Brinjal, drumstick,raw banana & mango give great taste and flavor to the curry, i highly recommend to add all of these.
• Sesame oil gives great flavor to the curry.
• Nethili and other veggies almost take(10-12 mins) same time to cook.
• Under do the salt as karuvadu already have salt in it.Do the taste test and if needed, add at the end.
• If the raw mango has more sourness, then reduce the quantity of either mango or tamarind.
  

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Nethili Karuvadu Thokku | Dry Anchovies Thokku | Non-Veg Recipe

Nethili Karuvadu Thokku, a delicious semi dry curry made from the dried anchovies. Out of all the dried fishes that are  available here, Nethili karuvadu is the only dry fish that i know and the flavors are also similar to the dried fishes available back home in India.  

Therefore I have been making curry and thokku with dried anchovies often at home. I know that many people who are adherent fan of meat based recipes too don't like karuvadu/dry fish,because of its strong smell. But in contrast, I love the flavor of karuvadu even though I haven't eaten much dry fish as it is, I like the kuzhambu or thokku made with dry fish.

I think that my love for dry fish is inherent from  my aachi(paternal grandma)who loves karuvadu like anything and made at least once in a week and she always had various types of dry fishes in her pantry.

Related : How to make Thedu  Karuvadu Kulambu 

Coming to today's recipe, this is one of the easiest recipes that you can prepare under 30 mins and even it doesn't need any grinding work.The flavor from the karuvadu is just enough to make this thokku as delicious. 

Nethili Karuvadu Thokku

Preparation Time : 30 mins | Cooking Time : 25 mins | Serves : 2 
Recipe Category: Thokku | Recipe Cuisine: Indian
Nethili Karuvadu Thokku, Dry Anchovies masala Nethili Karuvadu Thokku, a delicious semi dry curry made from the dried anchovies.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Dry Anchovies/Nethili Karuvadu - 30 to 35
Tamarind - gooseberry size
Onion(medium) -1
Tomato(small) - 1
Garlic - 3 pods
Curry leaves - few
Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Sesame oil - 1 tbsp
Coriander leaves - few

Procedure

First soak the tamarind in water for 30 mins. In the meantime, take the karuvadu and soak it in warm water for 15 mins, then remove the head with your finger and wash it in water for at least thrice and keep aside until use. Chop the onions, tomato into small pieces,garlic into thin slices.

Heat a kadai with oil, add the onions, garlic & curry leaves and saute till the onions becomes translucent.

Then add the tomatoes and saute till it turns mushy, then extract the tamarind juice from the soaked tamarind and add into it.

Now add all the spices(turmeric,red chili and coriander powder ) and salt.Mix it well and cook till the raw smell leaves and then add the nethili karuvadu and stir gently.

Cover the kadai with lid  and cook the karuvadu,once the karuvadu is well cooked and the oil floats on top, swich off the flame and finally add the roughly chopped coriander leaves and gently mix.

That's it, Tasty & finger licking Nethili Karuvadu Thokku is ready to serve.We had it with rice and rasam. 

Related : How to make Nethili Karuvadu Kulambu 

Related : More Meat & Egg Recipes

Notes:

• Soak the karuvadu in warm water helps to clean them easily.
• As karuvadu itself has a  lot of salt, always under do salt.Once the karuvadu is cooked well, check the seasoning and if needed add salt.
•  It may take around 10 mins to cook the karuvadu, so cook the masala well before adding karuvadu.
• Once the karuvadu is cooked, it becomes soft.
• This thokku tastes better with pearl onions.
  

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