Chettinad Karuvattu Kuzhambu Recipe

Ingredients:

• 100 g Dry Fish
• 75 g Field Beans (Mochai Kottai)
• 3 Brinjal (Kathirikai), each cut into 4 pieces
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• ½ tsp Vendhiyam
• 15 Curry Leaves
• 10 g Tamarind, made into a paste
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 2 tsp Coriander Powder
• Salt to taste
• 5 tbsp Oil
• 1 cup (50 ml) Coconut Milk

Method:

• Place a saucepan on flame and heat oil in it.
• Fry the field beans for 5 minutes, on medium flame.
• Soak the fried beans in a glass of water, for 1 hour.
• Pour oil in the pan and fry vendhiyam and curry leaves in it.
• Add the chopped onions and tomatoes and fry well.
• Add the tamarind paste and a couple of glasses of water to form a curry consistency.
• Add turmeric powder, red chili powder, coriander powder and salt to the curry and stir well.
• Add the brinjal pieces and boil the mixture.
• Next, mix in the soaked beans and bring the mixture to a boil again.
• When the preparation is well cooked, add coconut milk and cook.
• On the first boil, add the dry fish and let the curry boil once.
• Remove from flame and serve hot.