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Tag: Tamarind gravy

  • Chepala Pulusu

    Chepala pulusu, fish in tamarind gravy, is a signature dish of coastal Andhra, from Nellore to the Godavari delta, where fish from the sea, rivers and backwaters is eaten daily. Pulusu means a sour, tamarind-based gravy. Each district has its own style: Nellore chepala pulusu is famous for its raw mango and intense heat, while Godavari versions are slightly sweeter.

    The gravy is thin to medium-thick, red, and sharply sour and spicy, balanced by a pinch of jaggery and the aroma of roasted fenugreek and coriander. Families traditionally cook it in a clay pot and let it rest for several hours, often overnight, so the fish absorbs the tamarind. It is eaten with hot rice.

    At a glance

    RegionAndhra Pradesh
    CuisineAndhra
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsfish / tamarind / onion / red chilli powder / fenugreek

    Ingredients

    For the fish

    • 750 g firm fish steaks (rohu, murrel, seer or pomfret)
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 tsp salt

    For the spice powder

    • 1 tbsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 1/4 tsp mustard seeds

    For the pulusu

    • lemon-sized ball of tamarind soaked in 2 cups warm water
    • 4 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp fenugreek seeds
    • 1 sprig curry leaves
    • 2 medium onions, finely sliced
    • 4 green chillies, slit
    • 1 tbsp ginger-garlic paste
    • 1 tomato, chopped
    • 1/2 tsp turmeric powder
    • 2-3 tsp red chilli powder
    • 1.5 tsp salt
    • 1 tsp grated jaggery
    • 2 tbsp chopped coriander leaves

    Method

    1. Clean the fish and rub with turmeric, chilli powder and salt. Marinate for 15 minutes.
    2. Dry roast the coriander, cumin, fenugreek and mustard on low heat for 2 minutes until fragrant. Cool and grind to a powder.
    3. Squeeze the tamarind and strain to get about 2 cups of extract.
    4. Heat oil in a clay pot or wide pan. Splutter mustard and fenugreek seeds, then add curry leaves, onions and green chillies. Fry on medium heat for 6-7 minutes until the onions are soft and light golden.
    5. Add ginger-garlic paste and fry 1 minute. Add tomato, turmeric and chilli powder and cook until the tomato is mushy.
    6. Pour in the tamarind extract and salt and bring to a boil. Simmer for 8-10 minutes on medium heat until the raw tamarind taste is gone and the gravy thickens slightly.
    7. Add the fish pieces in a single layer and sprinkle the spice powder over. Do not stir; swirl the pot gently. Cover and simmer on low heat for 10-12 minutes until the fish is cooked and oil floats on top.
    8. Add jaggery and coriander, swirl once more, switch off and rest for at least 2 hours before serving.

    Tips

    • Firm, thick fish steaks hold their shape; delicate fish breaks in the long simmer.
    • Swirl, never stir, once the fish is in.
    • In Nellore style, add a few pieces of raw mango along with the tamarind.

    Serve with

    Hot rice with a spoon of ghee and fried appadams.

  • Kara Kuzhambu

    Kara kuzhambu means spicy gravy, and it is the dish Tamil homes make when they want something bold without dal. It is built on tamarind, gingelly oil and a generous amount of chilli, and is cooked down until the oil floats on top. Because of the tamarind and oil it keeps for two or three days without refrigeration, so it was a practical dish in villages.

    Small onions and whole garlic cloves are the classic vegetables, often with brinjal, drumstick or ladies finger. The gravy is thick, glossy and sharply sour-hot, with sweetness from the shallots and a touch of jaggery. A small amount goes a long way, mixed into hot rice with a spoon of gingelly oil.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstamarind / shallots / garlic / brinjal / gingelly oil

    Ingredients

    • lemon-sized ball of tamarind, soaked in 2 cups warm water
    • 4 tbsp gingelly oil
    • 1 tsp mustard seeds
    • 1/2 tsp fenugreek seeds
    • 1 tsp chana dal
    • 2 dry red chillies
    • 1 sprig curry leaves
    • 15 shallots, peeled
    • 12 garlic cloves, peeled
    • 3 small brinjals, quartered
    • 1 tomato, chopped
    • 1/4 tsp turmeric powder
    • 2 tbsp sambar powder
    • 1 tsp Kashmiri chilli powder
    • 1 tsp salt, or to taste
    • 1 tsp grated jaggery
    • 1 tsp rice flour mixed in 2 tbsp water (optional)

    Method

    1. Extract thick tamarind water from the soaked tamarind, about 2 cups, and strain.
    2. Heat gingelly oil in a clay pot or heavy kadai on medium heat. Add mustard seeds, and when they splutter add fenugreek, chana dal and red chillies. Fry until the fenugreek turns reddish brown, about 30 seconds, but not black.
    3. Add curry leaves, shallots and garlic and fry for 5-6 minutes until the shallots are soft and golden.
    4. Add the brinjal and fry for 3 minutes, then add tomato and cook until mushy.
    5. Lower the heat, add turmeric, sambar powder and chilli powder and stir for 1 minute so the spices roast in the oil without burning.
    6. Pour in the tamarind water, add salt and bring to a boil. Simmer on low-medium heat uncovered for 15-20 minutes, until the brinjal is soft, the gravy thickens and oil separates and floats on top.
    7. Stir in jaggery. If the gravy is still thin, add the rice flour slurry and simmer 2 minutes more.
    8. Rest for at least 30 minutes before serving; kara kuzhambu tastes better a few hours later.

    Tips

    • Gingelly oil is essential for the authentic taste; groundnut oil is the only reasonable substitute.
    • Do not rush the simmering; the raw tamarind taste must cook out completely.
    • Sun-dried sundakkai or manathakkali vathal fried in the oil at the start turns this into vatha kuzhambu.

    Serve with

    Hot rice with a spoon of gingelly oil, appalam and keerai poriyal or a mild kootu.