Pedvo kothambari methi is again a traditional konkani seafood food preparation. Pedvo means Indian oil Sardines,kothambari means coriander seeds and methi means fenugreek seeds.This curry is specially prepared with baby sardines which we say as tharu bhuthai in the local language tulu. Sardines are abundant in Mangalore. A very tasty Mangalorean curry, traditionally prepared in a mud vessel,which we say as Mathi jhalke kulle in Konkani, which enhances the taste even more.Generally baby sardines are more during monsoon .Deep fried baby sardines can be savored with its thorn easily,which is no less than crispy chips.They are generally known as oily fish which is rich in nutrients.Few don’t prefer its strong smell,but a cat like me will like the lovely smell .Pedvo kothambari methi is best enjoyed in plantain leaf with boiled rice.
Baby sardines-50(washed and cleaned)
Coconut-1 ½ cups(grated)
Fried long chillies-6
Fried short red chillies-6
Tamarind -marble sized
Water-1 cup or more
Ingredients to roast:
Coriander seeds-2 tbsp
Fenugreek seeds(methi)-1/4 tsp
Turmeric powder(haldi)-1/4 tsp
- Heat 1 tsp oil and roast coriander seeds and methi till light brown.
- Off the flame and add haldi pd,cool it .
- Grind the fried ingredients with coconut,chillies and tamarind to a fine masala.
- Transfer the masala in a broad vessel and add water as much as needed and adjust the gravy.
- Add salt to taste and keep it on high flame and take a boil.
- Drop sardines in the gravy,lower the flame and take a small boil.
- Off the flame and cover and keep it for sometime.
- Garnish with coconut oil.
- Best served with boiled rice.
Don’t cook the sardines for a longer time,as it cooks fast.
Don’t add the spatula much once you drop in the sardines as it will break and crumble.
Always remember to cool the fried ingredients and then grind it.
You may prepare the curry both with baby sardines and the adult ones.