Rasam
Karal Karuvadu Rasam
4.7 (82 reviews)
A dried-fish rasam that's a genuine Rameshwaram-area household dish — thinner and more soup-like than a kuzhambu, meant to be spooned over rice.
This recipe uses Karal Karuvadu – Dried Ponyfish, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Rinse the karal briefly; being a small fish, it needs no further prep before simmering.
Step-by-Step Instructions
- 1Heat oil, splutter mustard seeds, add curry leaves and crushed garlic.
- 2Add chopped tomato, cook till soft.
- 3Add tamarind water, turmeric, and pepper-cumin powder; bring to a boil.
- 4Add the karal karuvadu, simmer 10–12 minutes on low heat — rasam should stay thin, not thicken like a kuzhambu.
- 5Adjust salt and serve hot.
Cooking Tips
- Don't over-boil once the fish is in — a gentle simmer keeps the rasam clear rather than cloudy.
Common Mistakes to Avoid
- Cooking it like a kuzhambu, too thick.
- Over-salting, since karal is already salted.
Serving Suggestions
Hot rice, the way rasam is traditionally served.
Cook this recipe with our Karal Karuvadu
This one's a bit of a hidden gem — worth trying if you want something beyond the usual fry or kuzhambu.
Customer reviews
4.7
4.7/5 from 82 ratings
Recipe FAQ
Not commonly across all of Tamil Nadu, but karal karuvadu rasam specifically is a documented household dish in the Rameshwaram coastal area.