Idiyappam with Nandu Masala

Ingredients

• 1 kg Crab (Cleaned and cut into large pieces)
• 0.5 cup Grated Coconut (Fresh is preferred)
• 6 pcs Dried Red Chilies (Use Byadgi for color or Guntur for heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1.5 tsp Fennel Seeds (1 tsp for masala, 0.5 tsp for tempering)
• 1 tsp Black Peppercorns
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 1 pcs Star Anise (Small)
• 3 tbsp Gingelly Oil (Also known as Indian sesame oil)
• 0.5 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 2 pcs Onion (Medium, finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Tomato (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/4 cup warm water and extract the pulp)
• 1.5 tsp Salt (Adjust to taste)
• 1.75 cup Water (About 1.5 cups for gravy and 0.25 cup for grinding)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare the Chettinad Masala Paste

   • In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, 1 tsp of the fennel seeds, black peppercorns, cinnamon, cloves, and star anise for 2-3 minutes until fragrant. Ensure they don't burn.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled spices to a blender or mixie jar. Add the turmeric powder and about 1/4 cup of water. Grind into a smooth, thick paste. Set aside.
2. 2

   Sauté the Aromatics

   • Heat gingelly oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and the remaining 1/2 tsp of fennel seeds. Allow them to splutter.
   • Add the curry leaves and slit green chilies. Sauté for about 30 seconds until the leaves are crisp.
   • Add the finely chopped onions and sauté for 6-8 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become mushy.