Servings - 5 to 6

Ingredients:  

For soaking the dry fish:  

• 1 teaspoon oil 

• 1 cup dried anchovies (Karimeenu) 

• Warm water (for soaking)  

For soaking the field beans: 

• 1 cup field beans (Avarekalu) 

• Hot water  

For the masala paste:  

• Gooseberry-sized tamarind 

• 8-10 garlic cloves 

• 1 large onion 

• 1 large tomato 

• 1/3 cup dry coconut 

• 2-3 tablespoons sambar/curry powder 

• 1/4 teaspoon turmeric powder 

• Coriander leaves 

• Water (as needed for grinding)  

For cooking:  

• Boiling water 

• 1 teaspoon salt (for cooking the beans) 

• 1 tablespoon oil 

• 1/2 teaspoon mustard seeds 

• Curry leaves 

• 1-2 potatoes, peeled and cut into pieces 

• Salt, to taste 

• Water, as needed                                     

Method:  

1. Heat 1 tsp oil in a pan. 

2. Add 1 cup dried anchovies (Karimeenu) and roast for 2-3 minutes. 

3. Transfer to a bowl, pour warm water over them, and soak for 10-15 minutes. 

4. Drain and keep aside. 

5. Dry roast 1 cup field beans (Avarekalu) until they turn golden brown. 

6. Transfer to a bowl and cover with hot water. 

7. Soak for 10-15 minutes. Wash & drain before cooking. 

8. In a blender, add gooseberry-sized tamarind, garlic cloves, onion, tomato, dry coconut sambar/curry powder, turmeric powder, coriander leaves and water as required. 

9. Blend into a smooth paste. 

10. Bring water to a boil in a pot. Add the soaked and drained field beans and add 1 teaspoon salt. 

11. Cook until the beans are tender. 

12. Heat 1 tablespoon oil in a pot. 

13. Add mustard seeds and let them splutter. 

14. Add curry leaves and the prepared masala paste. 

15. Pour in enough water to achieve a curry consistency. 

16. Add potatoes and salt to taste. Cover and boil until the potatoes become soft. 

17. Add the cooked field beans along with any remaining cooking liquid. 

18. Add the soaked and drained dried anchovies. Mix gently. 

19. Cover and simmer on low heat for 7-8 minutes, until the dried fish is fully cooked and the flavours are well combined. 

20. Serve hot with steamed rice or ragi mudde.