Traditional Tamil Nadu Dry Anchovies Curry

Nethili karuvadu kuzhambu, or dry anchovies curry, is a delicious, spicy, and tangy South Indian dish made with dried anchovies (nethili karuvadu). This traditional curry is packed with bold flavors from tamarind, coconut, and aromatic spices, making it a perfect accompaniment to steamed rice. Adding drumsticks and garlic enhances the flavor, while the creamy coconut paste balances the heat and tanginess of the curry. If you’re a fan of coastal cuisine or want to explore the rich flavors of dried fish, this recipe is a must-try!

Table of Contents

How to Make Nethili Karuvadu Kuzhambu | Spicy Dry Anchovies Curry

Ingredients

Dried anchovies (nethili karuvadu) – 20 pieces
Drumstick (moringa) – ½, cut into 2-inch pieces
Garlic cloves – 8
Tomato – 1 small, chopped
Tamarind – Small gooseberry-sized ball (soaked in water)
Fenugreek seeds (methi dana) – ¼ tsp
Curry leaves – A few sprigs
Salt – To taste (adjust based on the saltiness of the dried anchovies)
Red chili powder – ½ tsp
Coriander powder – 1½ tsp
Turmeric powder (haldi) – ¼ tsp
Oil – 1 tbsp
Grated coconut – 3 tbsp
Pearl onions (small onions) – 2
Garlic pods – 3 cloves
Cumin seeds (jeera) – 1 tsp

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Soak the dried anchovies in warm water for about 30 minutes to soften them. Clean thoroughly to remove any dirt or impurities. Drain and set aside.
Soak the tamarind in warm water for about 30 minutes. Extract the juice and discard any pulp or seeds.
Cut the drumstick into 2-inch pieces and slit them vertically. Peel the garlic cloves and keep them ready.

Step 2: Make the Coconut Paste

In a blender jar, add grated coconut, pearl onions, garlic pods, and cumin seeds.
Add a little water and grind into a smooth paste. Set aside.

Step 3: Temper and Sauté

Heat oil in a pan or kadai over medium heat. Add fenugreek seeds and let them splutter.
Add garlic cloves and curry leaves to the oil and sauté for about 2–3 minutes until fragrant.
Add the drumstick pieces and sauté for another couple of minutes.

Step 4: Add Spices and Tamarind Juice

Add chopped tomatoes to the pan along with turmeric powder, red chili powder, and coriander powder. Sauté for about 30 seconds, ensuring that the spices do not burn.
Immediately pour in the tamarind juice and stir well to combine.

Step 5: Add Coconut Paste

Add the prepared coconut paste to the pan along with enough water to adjust the consistency of the curry (about 1–1½ cups). Mix well.
Bring the curry to a boil and let it simmer for about 8–10 minutes until the oil starts floating on top.

Step 6: Cook the Dried Anchovies

Once the raw smell of the curry disappears, add the cleaned dried anchovies to the pan. Stir gently to coat them in the gravy.
Cover with a lid and let it simmer on low heat for about 5–7 minutes until the anchovies are cooked through.

Serving Suggestions

Serve this flavorful Nethili Karuvadu Kuzhambu hot with steamed rice for a comforting South Indian meal. It also pairs well with ulunthu soru (black gram rice) or dosa for an authentic coastal experience.

Tips

Adjust salt carefully as dried anchovies are naturally salty.
If drumsticks are unavailable, you can skip them or replace them with vegetables like brinjal (eggplant).
Adding boiled eggs is optional but highly recommended for extra flavor.
For milder heat, reduce red chili powder or add slit green chilies instead.
Always clean dried anchovies thoroughly before cooking to remove any sand or impurities.

Nethili karuvadu kuzhambu, or dry anchovies curry, is a flavorful South Indian dish that beautifully combines tangy tamarind, creamy coconut paste, and bold spices with tender dried anchovies. It’s a comforting meal that’s perfect for seafood lovers looking to explore traditional coastal recipes.

To recreate this dish at home, explore our collection of premium-quality seafood, including prawns, squid, dried prawns chutney powder, and non-veg pickles, to help you bring authentic coastal flavors right into your kitchen.

Traditional Tamil Nadu Dry Anchovies Curry | Nethili Karuvadu Kuzhambu