Tuesday, 20 January 2015

Chettinad Karuvadu Kuzhambu
Dried Chickpeas - 1/2 cup
Dried Seer Fish - 100 gms or 6 pieces
Onion medium sliced - 1 no
Tomato medium chopped - 1 no
Garlic thinly sliced - 2 nos
Tamarind extract - 1/4 cup
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chilli powder - 1.5 tsp
Coriander powder - 3 tbsp
Salt to taste
Oil - 4 tsp
Sombu / Fennel seeds - generous pinch.
Dry Fish Curry
1. Soak overnight dried chickpeas in water. Next day boil chickpeas with pinch of cooking soda for 10 minutes or until tender. Drain cooked chickpea and set aside.
2. Wash dried Seer fish pieces until water runs clear, coat dried fish pieces with little turmeric.
3. Heat oil in a pan, when hot add fennel seeds, sliced onion, sliced garlic and curry leaves, sauté until onion is glossy.
4. Add chopped tomatoes to pan and cook until tomatoes are soft.
5. Add red chilli powder, turmeric powder, coriander powder, tamarind extract, little salt and 1 cup water. Bring mixture to boil, once gravy starts boiling add the cooked chickpeas and dried fish.
6. Cover pan with lid and simmer gravy for 5 mins until gravy thickens and oil floats on top.

Chef's tip
1. You can also use canned chickpeas instead of dried ones. Canned chickpeas need not be boiled, drain the water and add chickpeas to boiling gravy.
2. You can also use any kind of dried beans like dried peanuts( Verkadalai) or dried lobia (Karamani).
3. You can also add chopped brinjal for extra taste.
Konda Kadalai Karuvadu Kuzhambu