Crab Curry with Roasted Coconut /Nadan Njandu Varutharacha Curry Recipe

Ingredients :

For Gravy :

Whole dungeness Crab : 1 or Soft Shell Blue Crab : 4 medium size or frozen 5-6 large legs with claws. (cleaned and cut into pieces)

Shallots / Red Small Onion : 8-10 (thinly sliced)

Turmeric Powder : 1/2 tsp

Red Chilly Powder : 1 tsp or to your tolerance level

Ginger : small piece (crushed)

Garlic : 3-4  cloves (crushed)

Green Chilly : 4 (crushed)

Freshly Grounded Pepper Corns : 1 tsp or to your tolerance level

Gamboge /Kudam Puli  : 2-3 pieces

Oil  : 1 tbsp (preferably coconut oil)

Fresh Curry Leaves : few

Salt to taste

Water as needed

For Roasted Coconut Paste :

Grated Coconut : 1 cup

Small Red Onions /Shallots : 4-6 nos

Turmeric Powder : 1/4 tsp

Red Chilly Powder : 1 tsp or your tolerance level

Coriander Powder : 1 tsp

Fennel seeds : 1/4 tsp

Fresh Pepper Corns : 1 tsp or your tolerance level

Curry Leaves : 3 sprig

Oil : 1/2 tsp (preferably coconut oil)

Garam masala : 1tsp

For Tempering :

Mustard Seeds : 1 tsp

Fenugreek Seeds : 1/4 tsp

Shallots / Small Red Onions : 4-5 (thinly sliced)

Dry Red Chillies : 3 (broken into 2 pieces)

Curry Leaves : few

To make Crab Curry :      

• Heat a pan (preferably in ‘Kalchatti’ an earthen pot) add all ingredients listed above ‘ For Gravy’ along with  water, just to cover all the pieces.

• Stir to mix and bring to boil. Close and cook for 5-8 minutes.

         

• Meanwhile roast the grated coconut with 2 sprig of curry leaves, small onions/shallots over low heat. Keep sauteing till aromatic and nice brown color.

         

• Add all the spice powders  listed above ‘For Roasted Coconut Paste’ and fry on a low heat for a few minutes. (Note: Care should be take not burn the spices).
• Cool the mixture and grind it well with 3tbsp of water in a mixer to a fine paste.

    

• Add the above grounded coconut paste to the pan in which the crab is cooking ; mix well, close and cook it for 5-8 minutes. (Note : If needed add little more water and stir well.)

• Now open the lid and sprinkle the half of freshly grounded garam masala and adjust the salt.
• Heat the coconut oil in a frying pan and splutter mustard seeds, followed by all the above listed ingredients “To Temper”.

          

• Pour it over the gravy and keep covered till u serve, so the gravy absorbs all the flavors.

• Delicious  Nadan Njandu/Crab Curry is ready.Serve with steamed rice, roti or with appam…Enjoy!

Kerala Unniyappam

Ingredients

• Rice flour - 1 cup
• Jaggery - 100 gms
• Water - 1 cup
• Coconut bits (thengakothu) - ½ cup, fried in ghee
• Black sesame seeds - ½ tbspn (optional), fried in ghee
• Mashed ripe bananas - ½ cup (mashed it in mixie)
• Sugar - ½ tbsp
• Oil- for frying (I used coconut oil)

Instructions

1. Melt jaggery in 1 cup water till it becomes syrupy, but not thick. 
2. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.

3.Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.