Premium Dried Kozhuva (Natholi / Anchovy) – Cleaned & Sun-Dried

Authentic, Nutrient-Rich Kerala Dried Anchovies (Natholi)

Bring home the nostalgic taste of traditional Kerala kitchens with our premium Dried Kozhuva (Unakka Natholi). Highly sought after for their intense, savory seafood flavor, these small fishes are a staple in coastal homes.

We take the tedious work out of your cooking routine—our dried anchovies are carefully pre-cleaned and headless, saving you prep time while ensuring you get premium, usable fish weight in every pack. Dried using modern hygienic methods, they are completely free from dust, sand, and beach contamination.

Small Fish, Massive Health Benefits

Don’t be fooled by their small size; Kozhuva is widely regarded as one of the most nutrient-rich fishes available:

• Bone Health: Because they are consumed whole (with the soft, tiny bones), dried anchovies are an exceptional source of dietary Calcium.

• Heart & Brain Friendly: Packed with Omega-3 fatty acids which support cardiovascular health and brain function.

• Lean Protein: An excellent, low-calorie source of high-quality protein to power your daily diet.

• Low Mercury: Being small and lower on the food chain, anchovies carry significantly fewer toxins and heavy metals compared to larger marine fish.

Why Choose Our Dried Kozhuva?

• Strictly Hygienic: Processed on elevated solar drying beds rather than open beaches, ensuring a pristine, sand-free product.

• No Added Chemicals: Free from commercial chemical preservatives, coloring agents, or heavy salting. Just pure, natural dried fish.

• Perfect Crunch: Properly dried to ensure an excellent shelf life and that signature crispy texture when fried.

How to Prepare & Enjoy

Before cooking, give the dried fish a quick rinse in warm water.

• Kozhuva Peera Pattichathu: The ultimate Kerala classic—sautéed with grated coconut, green chilies, turmeric, and sour Kudampuli (Malabar tamarind).

• Crispy Natholi Fry: Deep or shallow fry with chili powder, turmeric, salt, and plenty of fresh curry leaves for a crunchy side dish with rice and kanji.

• Natholi Chammanthi: Roasted and ground with shallots, bird’s eye chilies (kanthari mulaku), and coconut.