Nethili Masala

"Nethili Masala" is an authentic dish from South Indian Kitchen. This would go well with your curd rice and rasam rice.

Anchovies are called "Nethili" in Tamil. These are tiny fishes edible both in fresh and dried form. The dried ones are called "Nethili Karuvaadu" which we use to prepare Nethili Fry or Nethili Kuzhambu.

A few weeks before we had got this smaller Nethili dried fish from one of the Chennai's busiest places. Generally this dried fish would have loads and loads of salt in it but this time we got a saltless dried fish.

Ingredients
Nethili or Anchovies - a cup (smaller Nethili's)
Onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Chilli Corriander Powder - 2 tsp (Homemade powder)
Salt - to taste

To Season
Oil - 1.5 tbsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Fennel Seeds - 1/2 tsp
Curry Leaves - few sprigs
Garlic pods - 10 (chopped)

Preparation
(1) Rinse the dried anchovies and drain the water.
(2) Pour Oil in a hot pan add the item given in To Season one-by-one.
(3) Add the chopped onions and little salt for the onions to get cooked.
(4) Saute till the onions turns transaparent.
(5) Now add the finely chopped tomatoes.
(6) Cook till it leaves out oil.
(7) Add all the dried powders and salt.
(8) Reduce the flame and saute till the raw smell is off.
(8) Pour little water to it and cook till oil separates out.
(9) Add the washed anchovies and cook till gets dry.