- Onion – 3 to 4 (Chopped. If you use shallots 25 to 30 nos. I used the mix of big onion and shallots. Shallots give excellent taste to the masala)
- Garlic – 4 to 5 pods (chopped)
- Green chilli – 2
- Dry fish (any fish of your choice) – 100 gm (I used vanjiram karuvadu, which I got from my native Virudhunagar. Clean and wash it properly.)
- Sesame oil – 6 to 7 tablespoon
- Chilli powder – 1 teaspoon
- Pepper powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt – taste (careful while adding salt, because the dry fish already have salt in it)
- Heat oil in a kadai. Add onion to it. Saute for 2 minutes.
2. Add garlic and green chilli. Saute for 1 or 2 minutes.
3. Add salt, chilli powder, turmeric powder. Mix it well.
4. Add some water to it. Allow it to boil. Add pepper and cumin powder to it.
5. Add cleaned dry fish to it. Cover the kadai with a lid to get cooked.
6. Allow it to cook until you get masala consistency. Most people will wait until the dry fish dissolves. But I like it to have it in pieces. So I didn’t cook until the dry fish dissolves.
Karuvadu Vadhakal is ready to have with white rice, curd rice and pazhaya sadham (cooked rice soaked overnight and gets fermented.)