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Friday, 20 January 2017

Njandu Kadumbu / Njandu Pidi / Steamed Rice Dumplings in Crab Gravy


Ingredients:

For Kadumbu (Rice dumplings)

2 cups rice flour
1/2 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cups of water
salt

For Crab Gravy:

4 medium crabs, cleaned
1 cup grated coconut
1 tbsp coriander powder
1/2 tsp garam masala
3/4-1 tbsp chilli powder
1/2 tsp turmeric powder
3 shallots
1 small onion, chopped
1 large tomato, chopped
2 slit green chillies
1 tsp ginger paste
1 tsp garlic paste
tamarind (half lemon size), soaked in 1/2 cup of water
1 sprig curry leaves
salt to taste
2 1/2-3 tbsp oil

Preparation:

  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside..
  5. To prepare the gravy, heat 1 tbsp oil in a pan and roast grated coconut with shallots and curry leaves till golden.
  6. Switch off the flame and add coriander powder and garam masala to this and mix well. Then grind it to a smooth paste adding little water and keep it aside.
  7. Heat 1 1/2 tbsp oil in a large pan, add chopped onion, tomato, green chillies, ginger and garlic and saute for 2 minutes.
  8. Add  chilli powder and turmeric powder and mix well.
  9. Add tamarind extract, cleaned crab pieces and salt, mix well and cook on medium flame for about 8-10 minutes adding about 1-1 1/2 cup of water.
  10. Then add the ground coconut mixture and mix well and cook for few minutes on medium flame.
  11. When it starts to boil, add the prepared kadumbu/ rice dumplings, mix well and cook on low flame for 5-10 minutes or until the gravy is thick and well coated with rice dumplings...Serve as a main dish...

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