A spicy and tempting kuzhambu!I seldomly get dry fish at stores here. I learned this recipe from Chef Dhamu and gave it a try. Since I do not get dry fish often, I would always like to choose the best recipe and try it out when it comes to dry fish. One such recipe is this Dry Fish Lady’s Finger Kuzhambu. It has a very tempting taste. It turned out to be a favorite dish in my family. My friends also tried the same and told me that it came out very well. So, just give it a shot and very soon you would add this dish to your favorite recipes list. Thanks to Chef Dhamu for sharing this tempting kuzhambu.
Lady’s finger (Vendekka)- 1/4 kg
Dry fish (Nethilli) – 1/4 kg
Chopped onion – 2 nos.
Tomato – 200 gm
Chilli powder – 2 teaspoon
Coriander powder (kothamalli thool) – 3 teaspoon
Ginger garlic paste – 2 teaspoon
Tamarind – lemon size
Turmeric powder – 1/2 teaspoon
Green chillies – 2 nos.
Coriander Leaves – 1 sprig
Salt – as desired
Mustard seeds (Kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Fenugreek seeds (Vendhayam)- 1/2 teaspoon
Red chillies – 3 nos.
Curry Leaves – 1 sprig
Oil – as desired
1. Marinade dry fish for 1/2 hour using turmeric powder and salt.
2. In a pan, heat oil. When oil is hot, put mustard seeds. When mustard seeds crackle, add urad dal, fenugreek seeds, red chillies, curry leaves, and onions in an order.
3. When onions turn transparent in color, add green chillies and ginger garlic paste. Fry until the raw smell goes off.
4. Now add lady’s finger, tomato, chilli powder, coriander powder, and water. Fry well.
5. Then, add salt, coriander leaves, and tamarind water. Boil well. Finally, add dry fish and boil for 3 minutes. Garnish using coriander leaves and curry leaves.
Now, Dry Fish Lady’s Finger (Nethilli Vendeka) Kuzhambu is ready!!
Serve. Rice, Idly and Dosa.
1. Apply 2 teaspoons of vinegar or 2 teaspoons of thick tamarind juice or even juice of half lemon on both the sides of the fish for few minutes. Then, wash the fish. This will help to clean the fish and remove the odor from the fish to a certain extent.
2. Fish gets cooked faster so allow the kuzhambu to boil well. Add the fish pieces just before the kuzhambu is done and boil for 5 minutes.
3. If you cook and eat it on the next day, the kuzhambu will be even more tastier.
I am sending this recipe to