During aadi month(July-August), most people of tamilnadu prepare koozhu along with this kozhambu. The combination will be excellent and mouthwatering. My grandma used to prepare this for every thiruvizha and gave it as offering to goddess amman. I always prefer to have ragi kazhi mixed with nethili karuvadu kozhambu. We also add mochakottai to give extra taste.
- 150 gms Nethili Karuvadu (Anchovies)
- 3 small brinjals
- 3 avarakkai (broad beans)
- 3 small onions
- 3 tomatoes
- 2 green chillies
- 1 tbsp ginger-garlic paste
- tamarind - lemon size soaked in water for 30 mins
- 1 cup grated coconut
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp fenugreek powder
- salt to taste
- 1 tsp mustard seeds
- 8 curry leaves
- Soak the dry fish in water for 1 hour. Remove the head and intestine part. Wash it in running tap water. Boil it in water for 10mins to remove raw smell.
- Cut tomato and blend it in mixie. Grind grated coconut in mixie to make a smooth paste.
- Heat oil in a pan or kadhai. Tamper mustard seeds, fenugreek powder and curry leaves. Add sliced onions and green chilli. Cook till it turns golden brown.
- Add ginger-garlic paste and tomato paste. Fry for a minute. Add coconut paste.
- Add brinjal pieces and avarakkai pieces.
- Remove the tamarind pulp and extract the water. Add tamarind water in the kuzhambu.
- Add turmeric powder, red chilli powder and coriander powder. Add salt to taste.
- Let it boil and cook it covered for 10 mins till oil separates.
- Now add dry fish and cook it covered for 15 mins.
- Serve hot with steamed rice. The very next day also you can have this kuzhambu. Taste will be great.