Village Style Karuvadu/Dry Fish Kulambu

Karuvadu kulambu with mochakottai is a south indian village delicacy. This is usually cooked in a mudpot with variety of vegetables which helps to enhance the taste and flavour of the dish. 

Do you like karuvadu kulambu? Imagine a spicy dry fish curry with hot steamed rice!!! I bet no other non-vegeterian recipes could get that taste. Anyone will crave for it when served hot, or the best way of all is serving it on the day next after its cooked, believe me it tastes awesome. 

You could use any variety of vegetables, but brinjal, raw banana and drumstick are the common vegetables used. Some people even add boiled eggs to the curry which is more tasty. Today i have added some mochakottai which is also known as field beans and this is a lovely addition to this curry. It is most commonly prepared in villages using mudpots which gives this curry an amazing taste.

INGREDIENTS

200 gms dry fish of your choice

(soak 30 mins in warm water)

½ cup mochakottai/field beans

(soak overnight and cook until soft) 

Small lime size tamarind

(soak and extract juice) 

1 cup shallots

2 tomatoes 

Few curry leaves

1 drumstick, cut into 1 inch piece 

2 brinjals, cubed

1 raw banana, peeled & cubed

3 tbsp oil

1 tbsp traditional tempering mix 

(1 tsp each of cumin, mustard and fenugreek) 

1 tbsp chilli powder

1 tbsp coriander powder 

1 tsp turmeric powder

Salt to taste 

METHOD

Heat a mud pot on high heat and add in the oil along with the tempering mix and let it splutter.

Add in the shallots along with the curry leaves and fry for couple of minutes. 

Next add in the chopped tomatoes and saute for a minute or until the tomatoes are lightly soft.

Add the chopped vegetables along with the spice powders and salt. Give it a nice mix until all vegetables are covered with the spices.

Keep sautéing this until the vegetaare half cooked, add ½ cup water and cover the pot with a lid and let it cook well.

Once the vegetables are ¾ cooked open the lid and add in the dry fish and cooked field beans/mochai and give it a mix for 3 - 5 minutes and by that time the vegetables will be fully cooked.

Now add in the tamarind extract and let the curry boil on a high heat until the curry is reduced a bit and the consistency is for your preference.

Check for the salt and adjust accordingly. Remove from heat. 

Serve it hot with steamed rice and enjoy!!!