Village Style Karuvattu Kuzhambu Recipe

Cooking Directions

• STEP 1.Soak the dried fish in water for 30 minutes to remove excess salt.
• STEP 2.In a pan, heat oil and saut茅 onions until golden brown.
• STEP 3.Add ginger-garlic paste, tomatoes, tamarind pulp, and spices. Cook until the tomatoes are soft and oil separates.

Cooking Tips

• You can use any variety of dried fish like anchovies, sardines, or mackerel.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• Garnish with fresh coriander leaves and serve hot with rice or dosa.

Storage and Serving

• Leftover karuvattu kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the karuvattu kuzhambu with steamed rice or dosa for a delicious meal.