Authentic Tamil Nadu Chettinad Nandu Varuval
A fiery and aromatic crab fry bursting with freshly ground spices and curry leaves. This coastal delicacy offers a rich depth of flavor that pairs wonderfully with hot steamed rice.
50min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the coriander seeds, black peppercorns, dried red chillies, fennel seeds, cinnamon, cardamom, and cloves in a pan until fragrant, then let cool.
2
Grind the roasted spices along with fresh grated coconut and a splash of water into a smooth paste and set aside.
3
Heat sesame oil in a heavy-bottomed kadai, add curry leaves and chopped onions, sautéing until translucent.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
5
Add the chopped tomatoes, turmeric powder, and salt, cooking until they turn soft and oil begins to separate from the masala.
6
Add the ground spice and coconut paste to the pan, frying on medium heat for about five minutes.
7
Gently slide in the cleaned crab pieces, tossing well to coat them thoroughly with the spicy masala.
8
Cover with a lid and cook on low heat for 10 to 12 minutes, allowing the crabs to absorb the rich flavors without adding extra water.
9
Remove the lid, crank up the heat slightly, and roast the crab dry until the masala clings tightly to the shell.
10
Garnish with freshly chopped coriander leaves and extra curry leaves before serving hot.
Ingredients
750g fresh sea crabs, cleaned and washed
2 onions, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
3 tablespoons sesame oil
1 teaspoon turmeric powder
Salt to taste
3 tablespoons whole coriander seeds
2 tablespoons black peppercorns
6-8 dried red chillies
1 teaspoon fennel seeds
1 inch cinnamon stick
3 green cardamom pods
4 cloves
1/2 cup fresh grated coconut
*This AI-generated recipe may contain inaccuracies.