Tamil Nadu Meen Kuzhambu

Tamil Nadu Meen Kuzhambu is a flavorful vegetarian rendition of a traditional fish curry, infused with aromatic spices and tangy tamarind. This dish serves as a delightful accompaniment to steamed rice, offering a taste of South Indian cuisine.

Ingredients

• Vegetable oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Curry leaves - 10 leaves
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, finely chopped
• Ginger-garlic paste - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Tamarind pulp - 2 tablespoons
• Salt - to taste
• Water - 1 cup
• Fresh coriander leaves - for garnish

Steps

1. Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add curry leaves and chopped onions. Sauté until the onions turn translucent.
3. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften and blend with the onion mixture.
5. Sprinkle in turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes.
6. Add tamarind pulp and salt, followed by 1 cup of water. Stir well and bring to a boil.
7. Reduce the heat and let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
8. Once done, garnish with fresh coriander leaves and serve hot with steamed rice.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and spices.
• Contains anti-inflammatory properties from turmeric.

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