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Indian Recipes : 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
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
• tsp Vendhiyam
• 15 Curry Leaves
• 10 g Tamarind, made into a paste
• 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.

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