Njandu Thenga Aracha Curry

Ingredients

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

Preparation

• 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.

Check out the recipe for Njandu (Crab) Thenga Varutharacha Curry