A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
Prep25 min
Cook35 min
Servings4
Serving size: 1 cup
454cal
49gprotein
21gcarbs
21g
Ingredients
1 kg Crab (About 4 medium-sized crabs, cleaned and cut into pieces)
2.5 tbsp Coconut Oil (Divided)
8 pcs Byadgi Red Chilies (For color and mild heat)
2 pcs Guntur Red Chilies (For heat, adjust to preference)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Tangy, aromatic Mangalorean crab curry with rice. A soul-satisfying and energy-giving meal!
This konkani dish is perfect for dinner. With 551.62 calories and 50.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch piece
Tamarind
(Soak in 1/4 cup warm water to extract pulp)
4 cloves Garlic
1.5 medium Onion (Finely chop 1 onion for the base, roughly chop the remaining 0.5 onion for the masala paste)
0.5 tsp Turmeric Powder
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Salt (Or to taste)
0.5 tsp Jaggery (Optional, to balance flavors)
2 cups Water (Divided for grinding and curry)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Roast the Spices
Heat 1 tsp of coconut oil in a small pan over low-medium heat.
Add the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
Roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Ensure they don't burn.
Remove from heat and allow the spices to cool down completely.
2
Grind the Masala Paste
In a high-speed blender, combine the cooled roasted spices, grated coconut, tamarind pulp (squeeze the soaked tamarind and discard the solids), garlic cloves, the roughly chopped 0.5 onion, and turmeric powder.
Add about 0.5 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a splash more water if needed to achieve a silky consistency.
Set the ground masala paste aside.
3
Prepare the Curry Base
Heat the remaining 2 tbsp of coconut oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onion (the 1 whole onion) and sauté for 7-8 minutes until it becomes soft, translucent, and lightly golden.
Add the slit green chilies and sauté for another minute until fragrant.
4
Cook the Crab Curry
Add the ground masala paste to the pot. Stir and cook for 5-7 minutes on medium-low heat until the raw smell disappears and oil begins to separate from the masala.
Gently place the cleaned crab pieces into the pot. Carefully toss to coat them thoroughly with the masala, avoiding breaking the shells.
Pour in 1.5 cups of water, add salt and the optional jaggery. Stir gently to combine everything.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the crab shells turn a vibrant orange-red and the meat is opaque and cooked through.
5
Garnish and Serve
Check the seasoning and adjust salt if necessary.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes for the flavors to meld.
Serve hot with steamed rice, neer dosa, or sannas.
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
