Dried Fish Kulambu

Ingredients:

1. Nethili/any dry fish-20 nos. Remove head and tail, dip in water for 5 minutes, rub with hands to remove scales and dust and drain out water.
2. Tamarind-lemon size. Soak in water for 10 minutes, squeeze out juice and make up 3 tumblers of juice with water.
3. Onion big size 1- cut into half inch cubes
4. Garlic-5  gloves- smash thinly
5. Pepper powder-1 tsp, Chili powder 3 tsp, coriander powder- 4 tsp, turmeric powder-half tsp, any one vegetable: 1 Drumstick/ 2 pieces of mango/ 2 no Brinjal/ 1 plantain – cut into small pieces.
6. Fenugreek/karuvadagam -1 tsp
7. Oil-4 tsp
8. Salt to taste
9. Curry leaves

METHOD:

• Mix all items in (5) in tamarind juice.

• Heat oil in a kadai, add fenugreek. When it splutters, add onion, garlic and  fish one after the other. Fry for 2 minutes in medium fire.

• Pour the kulambu mix in (1) and cook for 10 minutes in medium fire until the vegetables get cooked and thick consistency is obtained

• Remove from fire, add curry leaves.

Note: This dry fish gravy goes very well with rice and curd rice