Chettinadu Karuvadu Kolambu Recipe

Chettinadu Karuvadu Kolambu is a well-known dry fish curry from Chettinad region of Tamil Nadu. Learn how to make/prepare Chettinadu Karuvadu Kolambu by following this easy recipe.
Chettinadu Karuvadu Kolambu Recipe
Difficulty Average
Recipe Type Non Veg.
  • 100 g Dry Fish
  • 75 g Black Beans (Mocha Kotta)
  • 3 Egg Plants (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
How to make Chettinadu Karuvadu Kolambu:
  • Place a saucepan on flame and heat oil in it.
  • Fry the black 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 egg plants 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.