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Wednesday, July 20, 2011

Dry-fish Brinjal Kuzhambu

This popular TamilNadu Kuzhambu even goes well with old rice soaked in water and taken with raw sambar
onion.This mouth watering dryfish Kuzhambu is one of my Hubby's fav and can be done adding long beans
(mochai kottai-soaked overnight) instead of brinjal pieces in step 1.Check for the doneness of the beans
before adding dry-fishes in step 4.U need not add coconut milk or paste .U should add more tamarind pulp
and less salt to make it taste better.Try this raecipe at home and Enjoy!.Bon Appetit!.

Dry-fish Brinjal Kuzhambu - Dry fish cooked with brinjal in tamarind pulp and spices


10-15 pieces of any good dryfish (anchovy or sardines etc)
2 Brinjals (cut into pieces)
1 tsp Chilli Powder
1 tsp Dhania Powder
1/2 tsp jeera powder
1/2 tsp Freshly ground Pepper Powder
2 tsp crushed garlic cloves
1/4 tsp turmeric powder
lemon sized tamarind prepared as pulp
3/4 tsp salt
3 cups water
1 tbsp oil

For seasoning:
1 tsp mustard seeds
1/4 tsp freshly ground pepper powder
1 finely chopped onion
1 finely chopped tomato
finely chopped coriander leaves
finely chopped curry leaves
3 whole red chillies


1.Heat oil in a Pan and fry mustard seeds, crushed garlic cloves,brinjal pieces,chopped onions,red chillies, chopped tomato and chopped curry leaves one by one.
2.Put chilli powder,freshly ground pepper powder,dhania powder,jeera powder,turmeric powder,needed
salt, one in order and saute well.
3.When oil separates from the masala, add tamarind pulp and allow it to boil till tamarind is done well.
4.Put dry-fish Pieces next and mix them well in the masala and pour 3 cups of water and close the lid of the pan.Cook it for 3 to 4 minutes only .
5.Then garnish with chopped coriander leaves. that's all.
6.Serve hot with rice .

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