Wednesday, June 26, 2013

Njandu (Crab) Thenga Varutharacha Curry

For The Gravy
  1. Njandu (Crab) - 1 Kg ( Clean and cut the crab)
  2. Onion - 2 Large
  3. Tomato - 2 Large
  4. Green Chilly - 5-6
  5. Turmeric powder - 1/2 Tsp
  6. Red Chilly powder - 1Tbsp + 1/2 Tsp
  7. Pepper powder -1 1/2 Tsp
  8. Ginger crushed - 1" piece
  9. Tarmarind -  2 lime sizes(soaked in water)
  10. Curry Leaves - 2 Sprigs
  11. Salt
  12. Crushed Garlic -3
For the Masala to grind 
  1. Coriander powder - 5 Tsp
  2. Coconut Oil - 2 Tbsp
  3. Grated Coconut - 2 cups
  4. Shallots - 6-8
  5. Dry Red Chilly - 2
  6. Curry Leaves - 1 Sprig
  7. Turmeric powder - 1/4 Tsp
  8. Red Chilly powder - 1/4 Tsp
  9. Pepper powder -1/4 Tsp
For Tempering
  1. Coconut Oil- 1 Tbsp
  2. Onion - 1/2 of a small one
  3. Curry Leaves - 1 Sprig
  4. Mustard seeds - 1/2 Tsp

For the Masala
  • Heat a pan and dry roast coriander powder. Transfer it to cup and keep aside.
  • In the same pan add coconut oil , add grated coconut,shallots, curry leaves.
  • When the coconut is roasted to light brown, add in all the masala, dry red chilly. Mix well until the coconut turns to nice golden brown.(Do not burn the coconut).
  • Then add the roasted coriander powder. Mix well. Allow it to cool, and grind it to a smooth paste.
  • In a manchatti or a kadai , add all the ingredients "For the Gravy", with water,just to cover the crab pieces. Cook covered on a low flame. Also add curry leaves.
  • When it is cooked add the smoothly grind coconut mix paste to the cooked crab.
  • Let the gravy cook well, add salt . Allow it to boil. Cook for 5 more minutes.
  • In a frying pan, heat oil, add onion and curry leaves. Fry till brown. Splutter mustard seeds. Pour this on to the gravy. Keep it covered and mix well when ready to serve.
  • Delicious Njandu / Crab Curry ready to serve with hot steamed rice, appam, chappathi, or any roti's..............Enjoy!!!!!!!!!

Linking this to Side Dish Mela of Cooking 4 All Seasons

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