Nandu Masala – How to make Crab Masala – South Indian Nandu Masala – How to make Nandu Masala – Tamil Nadu Style Spicy Nandu Masala – Seafood recipes – a simple home style crab masala made with Blue Crabs. Crabs have been my favorite seafood item since my childhood days… back home this use to be a ritual around no moon days (ammavasai) as they tend to be abundant ….very juicy & rich in meat! Here in the USA…normally I don’t get that often, some chinese stores carry live crabs on certain days, i take pains to call them on sunday mornings to check whether they have any in stock before driving miles! lol
Usually i make Nandu Kuzhambu….if i get a good batch, rarely this masala too if time permits, as i love them both! Please do try and let me know if you like this version of nandu masala.
Nandu Masala – Tamil Nadu Style Crab Masala – How to make Crab Masala – Nandu Varuval – Spicy Nandu Varuval – Spicy Crab Varuval Recipe – Madras Style Seafood Recipes – #nandumasala #crabmasala #nanduvaruval #crabrecipes
Nandu Masala
Ingredients
Ingredients – for masala paste
- 3/4 cup coconut grated
- 1 teaspoon poppy seeds/ kasa kasa
- 1/2 teaspoon black peppercorns
- 1 teaspoon fennel seeds / sombu
- 1 each cardamom
- 4 each cloves
- 1 inch cinnamon stick
- 1/2 cup water
Ingredients – for masala
- 10 each blue crab / nandu
- 1 cup onions chopped
- 1/2 cup tomato chopped
- 6 each baby onions / sambar vengayam
- 2 long green chilli
- 1 tablespoon ginger crushed
- 6 cloves garlic crushed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder hot variety
- 2 teaspoon coriander powder /malli thool
- 1.5 teaspoon crystal salt / kallu uppu kosher
- 3 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 6 each curry leaves
- 2 tablespoon coriander leaves for garnish
- 5 each curry leaves for garnish
Instructions
- Grind all ingredients listed under first list – coconut, poppy seeds, black peppercorns, fennel seeds, cardamom, cloves & cinnamon with water to make a thick paste. Keep this aside.
- Heat coconut oil in a pan and season with cumin seeds and curry leaves.
- Saute regular onions and baby onions along with green chilli, crushed ginger and garlic until lightly translucent.
- Add in chopped tomatoes and saute along until soft.
- Now add in turmeric powder, red chilli powder, coriander and salt. Fry the masala powder really well until the leaves oil.
- Add cleaned crab pieces and mix to coat the masala all over.
- Cook the crab for roughly 3 minutes until it partially cooks…
- Now add in the ground masala paste and cook further for another 3 to 5 minutes until the crab cooks thoroughly.
- As you cook, the masala thickens to a semi solid. Check for salt and add if needed.
- Switch off and garnish with chopped coriander and curry leaves.
Grind all ingredients listed under first list – coconut, poppy seeds, black peppercorns, fennel seeds, cardamom, cloves & cinnamon with water to make a thick paste.
Keep this aside.
Heat coconut oil in a pan and season with cumin seeds and curry leaves.
Saute regular onions and baby onions along with green chilli, crushed ginger and garlic until lightly translucent.
Add in chopped tomatoes and saute along until soft.
Now add in turmeric powder, red chilli powder, coriander and salt. Fry the masala powder really well until the leaves oil.
Add cleaned crab pieces and mix to coat the masala all over.
Cook the crab for roughly 3 minutes until it partially cooks…
Now add in the ground masala paste and cook further for another 3 to 5 minutes until the crab cooks thoroughly.
As you cook, the masala thickens to a semi solid. Check for salt and add if needed. Switch off and garnish with chopped coriander and curry leaves.
Serve this spicy crab masala with piping hot rice & rasam…. amsamma irrukum!
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