Crab (nandu) kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
2 stars - based on 2 votes

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INGREDIENTS:

  1. Crab (nandu) - 1 1/2 kilogram
  2. Drumstick leaf - 1/4 cup (optional)
  3. Fresh thick coconut milk - 1 cup
  4. Onion - 3
  5. Tomato - 4
  6. Green chili - 3
  7. Curry leaf - 10
  8. Ginger garlic paste - 3 teaspoon (tsp.)
  9. Turmeric powder - 1 teaspoon (tsp.)
  10. Chili powder - 3 teaspoon (tsp.)
  11. Shredded coconut - 1/2 cup
  12. -- Roasted and to be powdered --
    1. Fennel seed - 1 teaspoon (tsp.)
    2. Cinnamon stick - 1 inch
    3. Cardamom - 4
    4. Clove - 4
    5. Nutmeg - small piece (size of the cardamom)
    6. Curry leaf - 10
  13. -- for Tempering --
    1. Mustard seed - 1/2 teaspoon (tsp.)
    2. Fenugreek seed - 1 teaspoon (tsp.)
  14. Oil - as needed
  15. Salt - as needed

PREPARATION:

  1. Clean the crap. Add turmeric powder to the crab mix well and keep it aside.
  2. Roast the coconut to golden brown and grind to a thick fine paste in a blender (mixer) by adding little water as possible.
  3. Dry roast the ingredients under "Roasted and to be powdered" and powder them in a mortar and pestle.
  4. Finely chop onion, green chili and tomatoes.
  5. In a pan heat oil. Now add mustard seeds, fenugreek seeds. Once the mustard seed stop splattering add the onion and sauté until it turns translucent (golden brown).
  6. Now add ginger garlic paste and sauté until its raw smell is gone.
  7. Now add crab, drumstick leaves, tomato, salt as needed and mix well. Now cover with lid and cook for 10 minutes in medium heat. NOTE: time to time stir so it does not get burnt.
  8. Now add chili powder, 2 cup of water and let it cook. Once the crab is cooked well. 
  9. Add powdered ingredients, ground coconut paste, coconut milk and bring to boil and remove from heat (stove) and serve.

NOTES:

  1. Goes well with rice, puttu, iddiyappam.



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