Karuvattu Kuzhambu (Dry Fish Curry) & Murungai Keerai Thovattal (Drumstick Leaves Stir-fry) – Cauvery Delta Style

Step 1: Prepare Dry Fish

Clean the dry fish by cutting the tail, removing the central bone, and scraping the skin. Soak in water and scrape with a stone to remove excess salt and impurities. Set aside.

Step 2: Prepare Curry Base

Peel and chop small onions and garlic. Chop drumsticks. Mash tomatoes. Soak tamarind in hot water and extract pulp.

Step 3: Prepare Spice Paste

Roast black pepper and cumin seeds until fragrant. Grind them on a stone grinder. Add whole peeled garlic cloves and crush them with the roasted spices to form a coarse paste.

Step 4: Combine Tamarind & Spices

In a bowl, add the tamarind pulp, mashed tomatoes, chili powder, coriander powder, turmeric powder, and salt. Mix well.

Step 5: Start Curry Tempering

Heat sesame oil in a clay pot. Add curry vadagam and let it splutter.

Step 6: Sauté Aromatics & Vegetables

Add chopped small onions and garlic. Sauté until translucent. Add chopped drumsticks and sauté for a few minutes.

Step 7: Add Tamarind Mixture

Pour the tamarind-spice mixture into the pot. Bring to a boil.

Step 8: Add Dry Fish

Once the curry starts boiling, add the cleaned dry fish pieces. Cover and cook for 5 minutes.

Step 9: Add Ground Paste & Simmer

Open the lid, add the crushed pepper, cumin, and garlic paste. Stir well. Cover and simmer for another 10-15 minutes until the oil separates and the curry thickens.

Step 10: Prepare Drumstick Leaves

Pluck drumstick leaves from the stems.

Step 11: Start Stir-fry Tempering

Heat oil in a pan. Add mustard seeds, urad dal, and dried red chilies. Let them splutter. Add chopped small onions and garlic. Sauté until fragrant.

Step 12: Sauté Leaves

Add the drumstick leaves to the pan. Sauté until they wilt and cook through.

Step 13: Finish Stir-fry

Add grated coconut and salt to taste. Mix well and cook for another 2-3 minutes.

Step 14: Serve the Meal

Serve the hot dry fish curry with rice, drumstick leaves stir-fry, and a boiled egg.

• Adjust salt carefully as dry fish is inherently salty.

• Using a clay pot enhances the traditional flavor of the curry.

• Roasting pepper and cumin seeds before grinding intensifies their aroma and taste.

• Crushing garlic with its skin adds a deeper flavor to the curry.

• Sprinkle water around the stove as a traditional practice for good luck.

• Other vegetables like brinjal (eggplant) or potatoes can be added to the dry fish curry.

• Different types of dry fish can be used based on availability and preference.

• Adjust the spice levels of both the curry and stir-fry according to your taste.