Pattarai Karuvadu: A Unique Process of Making Dry Fish in Rameswaram
1 month, 3 weeks ago

Pattarai Karuvadu: A Unique Process of Making Dry Fish in Rameswaram

The Hindu  

The article describes the unique process of making 'Pattarai Karuvadu', a traditional dry fish method in Rameswaram, Tamil Nadu. The process involves treating the fish with salt and turmeric powder and keeping it buried in the sand for 10 days. The fish species suitable for this method are fleshy fish species such as 'Vanjiram', 'Parai', 'Soorai', 'Thirukkai', 'Koduva', 'Sheela'. The shop, 'Pattarai Karuvadum Pazhaya Kanjiyum', owned by Anthony Dheena, serves 'Pattarai Karuvadu' and 'Pazhaiya Kanji' to customers in the region.

Rameswaram Science Law Food Culture  making  rameswaram  unique  tag  salt  indication  karuvadu  geographical  fish  dheena  sand  method  food  pattarai  process

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