Nandu Melagu Kozhambu

Ingredients list for Nandu Melagu Kozhambu

• 4 (1.120 k medium Crabs
• 20-25 Black peppercorns
• 1 tablespoon Tamarind pulp
• 2 teaspoons Red chilli powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 cup Coconut scraped
• 2 teaspoons Poppy seeds (khuskhus/posto)
• 4 tablespoons Oil
• 1 large Onion chopped
• 2 teaspoons Garlic paste
• 10-12 Curry leaves
• to taste Salt
• 1/2 teaspoon Mustard seeds

Method

1. Clean the crabs thoroughly under running water. Cut each crab into two halves through the center. Crack the claws lightly.
2. Lightly roast and pound the black peppercorns to a coarse powder. Add the red chilli powder, coriander powder and cumin powder to the tamarind pulp and mix.
3. Soak the coconut and poppy seeds in half a cup of hot water for fifteen minutes. Grind to a smooth paste.
4. Heat two tablespoons of oil in a deep pan, add the onion and sauté till light brown.
5. Add the garlic paste and sauté for half a minute. Add the curry leaves and continue to sauté for another minute.
6. Add the tamarind pulp mixture and cook on medium heat for about five minutes.
7. Add the crabs and the pounded black peppercorns and mix well. Let it simmer for another five minutes.
8. Finally add the coconut paste and salt to taste. Add one cup water and cook till the crabs are done and the curry thickens to the desired consistency.
9. Heat the remaining oil and add the mustard seeds. When they splutter add this to the crab curry and cover immediately. Serve hot with boiled rice.

Nutrition Info