Karuvadu Kolambu: A Southern Delight

1.Soak the dried fish in warm water for about 30 minutes to soften it. Drain and set aside.

2.In a large pot, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, allowing them to splutter.

3.Add the finely chopped onions and sauté until they turn translucent.

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2-3 minutes until fragrant.

5.Add the chopped tomatoes and cook until they soften and blend into the mixture, about 5 minutes.

6.In a bowl, mix the tamarind paste with a cup of water, then add it to the pot along with the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.

7.Add the soaked dried fish to the pot, gently mixing it into the sauce. Allow it to simmer for about 15-20 minutes, adding more water if necessary to achieve your desired consistency.

8.Add fresh curry leaves and let the kolambu simmer for an additional 5 minutes to infuse the flavors.

9.Taste and adjust the seasoning if needed, then remove from heat.