Karuvadu is a Tamil word that refers to dried fish, which is a popular food item in South Indian cuisine. It is made by cleaning and washing fresh fish and then drying them in the sun or by using a food dehydrator. Once dried, the fish are typically salted and can be stored for several months without refrigeration. Karuvadu is often used to add flavor to various dishes such as curries, soups, and stews. It is also enjoyed as a snack or appetizer and is a good source of protein and omega-3 fatty acids. Karuvadu is especially popular in coastal regions of South India, where fish is a staple food.
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