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Friday, 13 September 2019

Crab / Njandu Theeyal


Ingredients:

1/2 kg crab, cleaned and cut into pieces
1 cup shallots, sliced
1 big tomato, chopped
1 tbsp ginger, crushed
1 1/2 tbsp garlic, crushed
3/4 cup grated coconut
1/4 tsp whole pepper corns
2 1/2 tsp chilli powder
1 tsp coriander powder
3/4 tsp turmeric powder
1 tbsp tamarind extract
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Heat a pan and dry roast grated coconut with 2 sliced shallots and pepper corns till golden brown at low flame.
  2. Remove it from flame and allow to cool. Then grind it to a smooth paste adding 1/4 cup of water and keep it aside.
  3. Heat 2 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies, curry leaves and 1 cup sliced shallots and saute until light brown.
  4. Add crushed ginger and garlic and saute for 2 minutes.
  5. Add turmeric powder and mix well. Add chilli powder and coriander powder and saute well till raw smell disappears.
  6. Add chopped tomato and mix well. Add 3-4 tbsp of water and salt, mix well and cook it covered over low flame for 5 minutes.
  7. Add cleaned crab and tamarind extract and mix well. Cover and cook the crab in the masala for 5 minutes over medium low flame.
  8. Add 2 cups of hot water and cook it covered for about 10 minutes at medium flame.
  9. Add ground coconut paste, mix well and cook until gravy thickens and the oil separates.
  10. Add curry leaves and keep it covered for minimum 15 minutes and then serve with hot rice...

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