Idiyappam with Nadan Crab Curry

Ingredients

• 1 kg Crab (Cleaned and cut into large pieces)
• 4 tbsp Coconut Oil (3 tbsp for the curry, 1 tbsp for tempering)
• 2 pcs Onion (Medium-sized, finely sliced)
• 2 pcs Tomato (Medium-sized, chopped)
• 1.5 inch Ginger (Crushed into a coarse paste)
• 8 cloves Garlic (Crushed into a coarse paste)
• 4 pcs Green Chili (Slit lengthwise)
• 2 sprigs Curry Leaves (Divided for curry and tempering)
• 0.5 tsp Turmeric Powder
• 1.5 tbsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Coriander Powder
• 1 tsp Black Pepper Powder (Freshly ground for best flavor)
• 1 tsp Garam Masala
• 3 pcs Kudampuli (Also known as Malabar Tamarind or Kokum)
• 0.25 cup Warm Water (For soaking kudampuli)
• 1.5 cup Thin Coconut Milk (Second or third extract)
• 0.75 cup Thick Coconut Milk (First extract)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds (For tempering)
• 5 pcs Shallots (Thinly sliced, for tempering)
• 2 pcs Dried Red Chili (Broken in half, for tempering)

Instructions

1. 1

   Preparation (10 mins)

   • Crush the ginger and garlic into a coarse paste using a mortar and pestle.
   • Soak the kudampuli pieces in 1/4 cup of warm water and set aside for at least 15 minutes.
2. 2

   Sauté Aromatics (12 mins)

   • Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or a traditional earthen pot (manchatti) over medium heat.
   • Add the sliced onions and sauté until they turn soft and golden brown, which takes about 8-10 minutes.
   • Add the ginger-garlic paste, slit green chilies, and one sprig of curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala (8 mins)

   • Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili, coriander, and black pepper.
   • Stir continuously for 1-2 minutes until the spices are fragrant. Be careful not to burn them.
   • Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and become soft and mushy, about 5-6 minutes.