How to make Thambi Odai Nanda Kuttu -

The name is quite a tongue-twister but this crab curry will have you smack your lips for more.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crabs (केकड़े),

Cuisine : Kerala

Course : Main Course Seafood

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Thambi Odai Nanda Kuttu

Thambi Odai Nanda Kuttu Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thambi Odai Nanda Kuttu Recipe

  • Crabs 2

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Onion sliced 1 medium

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomato puree 1 tablespoon

  • Garlic crushed 2 cloves

  • Green chilli slit 1

  • Salt to taste

  • Tomato chopped 1 medium

  • Tamarind pulp 2 tablespoons

  • Spring onions chopped 3-4

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Prepare the crabs by removing the shell and the gill. Break off the large claws, then remove the small legs and scrape away any hair with a knife. Wash thoroughly and divide each body into quarters.

Step 2

Heat oil in a kadai, add cumin seeds. When they begin to change colour add onion and fry till transluscent. Remove from heat and add turmeric powder and red chilli powder.

Step 3

Return to heat, add tomato puree and cook for few minutes. Add the prepared crabs, green chilli, garlic, salt and tomato. Lower the heat and cover the pan. Cook for two to three minutes, then stir in tamarind pulp.

Step 4

Cook gently for fifteen to twenty minutes. Remove heat and serve hot garnished with spring onion and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.