|Karuvadu Konda Kadalai Kuzhambu (Dry/Salt Fish & ChickPeas Curry)|
- 1/2 cup White Chickpeas (Kabuli Channa / Konda Kadalai) – soaked overnight in water
- 100gms Dry/Salt Fish (any variety) – i have used Dried Anchovies (Nethili Karuvadu)
- 1/2 cup finely chopped pearl onion
- 1/4 cup finely chopped tomato
- small lemon sized tamarind ball – soaked in 1/2 cup water
- 1/2 tbsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp fenugreek seeds
- asofoetida – a pinch
- salt to taste
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp chopped coriander
To Fry & Grind :
- 2 tsp cooking oil
- 1/2 cup chopped pearl onion
- 1/2 cup chopped tomatoes
- 6-7 dry red chilies
- Pressure cook channa with 1 cup water for 3-4 whistles. Remove from the heat and drain the water completely. Soak dry fish in water for 1 hour.
- Clean the fish in running water and cook in water for 10 mins. Drain the water completely.
- Heat 2 tsp oil in a pan or kadhai. Add dry chilies and saute a while. Add chopped onions and fry for a min. Add chopped tomatoes and fry for a min. Remove from the heat and allow to cool. Grind in a mixer without adding water to a smooth paste.
- Heat 2-3 tbsp oil in a handi or pan. Tamper mustard seeds and fenugreek seeds. Add chopped onions and curry leaves. Fry for 2 mins.
- Add chopped tomatoes and mash the pulp. Add ginger-garlic paste and saute a while.
- Add grounded paste, turmeric powder, red chili powder, coriander powder and asofoetida.
- Mix all the masala. Add tamarind squeezed water and cooked channa. Mix well and add salt to taste.
- Cook it covered on low flame for 10 mins. Add cooked dry fish and 1 cup water. Mix well and cook for another 15 mins till the oil splits and curry becomes thick. If you want curry to be watery, then add 11/2 cup water and cook for 10 mins. Garnish with chopped coriander and serve hot with rice or ragi kazhi.