Monday, August 25, 2014

Njandu Thenga Aracha Curry

  1. Njandu / Crab  - 1 Kg
  2. Tomato  - 1
  3. Onion sliced - 1
  4. Green chilly - 4 to 5 nos.
  5. Turmeric powder - 1/2 Tsp
  6. Red chilly powder - 4 Tbsp (adjust accordingly as spiciness of chilly powder differs)
  7. Grated coconut -3/4 cup
  8. Tamarind - size of a small lime (soak in 3/4 cup water)
  9. Curry Leaves - 2 -3 Sprigs
  10. Coconut Oil/Oil - 1 Tsp
For tempering
  1. Coconut Oil/Oil - 1 Tbsp
  2. Mustard seeds - 1 Tsp
  3. Shallots  - 5
  4. Dry red chilly - 2
  5. Curry Leaves - 1 Sprig
  • Grind the grated coconut into fine smooth  paste by adding little water. Keep aside.
  • Wash and clean njandu/crab and make into pieces(separate legs from body).
  • Heat an earthen pot/saucepan with oil, saute onion, tomato, green chilly till soft (5 to 10 minutes).
  • Add cleaned and washed crab, turmeric , red chilly powder and salt. Close with lid and cook.
  • It may take just 5 to 8 minutes. Now when you open the lid you will see water has come out from the cooked crab.
  • Now add the coconut paste and tamarind water. Adjust salt and add curry leaves. Let it boil and cook for 10 minutes.  Add curry leaves.
  • Heat oil in a pan, splutter mustard seeds, add finely chopped shallots, when light brown add dry red chilly and curry leaves. Pour this to the sizzling curry.
  • Serve hot with rice.


  1. Absolutely finger licking crab curry ,love this anytime.

  2. hmmmmmm......adipolly Njandu Thega Curry.....look delicious Preetha...

  3. too tempting...perfectly made :)

  4. Wow.. Must try dish.. Looks delicious..

  5. oh... just look at it! my sis would love this..

  6. Njandu curry kothiyayittu looks super yummy...I just need some crabs to try this...

    1. Thank you so much Resna.. do let me know if you try it


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