Mangalorean Crab Sukka with Boiled Rice - Recipe 1

Mangalorean Crab Sukka with Boiled Rice - Recipe 2

udupi non-vegetarian

Mangalorean Crab Sukka with Boiled Rice

Name: Boiled Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup Basmati Rice; 2.25 cup Water (For cooking); 0.5 tsp Salt (Optional)

Popularity

2.5

Rich, perfectly spiced Crab Sukka with fluffy rice - a protein-packed, melt-in-your-mouth delight!

Nutrition per Serving

758

Calories

54g

Protein

79g

Carbs

25g

Fat

Recipes in this Meal

1. Mangalorean Crab Sukka

A fiery and aromatic dry crab curry from the coastal region of Mangalore. Succulent crab pieces are coated in a freshly ground masala of roasted coconut and spices, creating an unforgettable seafood experience.

Prep25 min

Cook35 min

Servings4

Serving size: 1 serving

505cal

49gprotein

24gcarbs

25g

Ingredients

1 kg Crab (Cleaned and cut into medium pieces)
3 tbsp Coconut Oil
2 medium Onion (Finely chopped)
1 inch Ginger (Finely chopped)
8 cloves Garlic Cloves (Finely chopped)
15 leaves Curry Leaves
1.5 cup Fresh Grated Coconut
8 whole Byadagi Red Chillies (For color and mild heat)
4 whole Guntur Red Chillies (For heat, adjust to taste)

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2. Boiled Rice

Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.

Prep5 min

Cook20 min

Soak30 min

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About Mangalorean Crab Sukka with Boiled Rice

Rich, perfectly spiced Crab Sukka with fluffy rice - a protein-packed, melt-in-your-mouth delight!

This udupi dish is perfect for dinner. With 758.03 calories and 53.86g of protein per serving, it's a nutritious choice for your meal plan.

fat

2 tbsp Coriander Seeds

1 tsp Cumin Seeds

1 tsp Black Peppercorns

0.25 tsp Fenugreek Seeds

0.5 tsp Turmeric Powder

1 tbsp Tamarind Paste

1 tsp Jaggery (Grated, optional to balance flavors)

1.5 tsp Salt (Adjust to taste)

0.25 cup Water (For cooking the crab)

3 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1
Prepare the Sukka Masala
- In a dry pan over low-medium heat, add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Roast for 2-3 minutes until fragrant.
- Add the Byadagi and Guntur red chillies and roast for another minute until they are crisp. Remove all spices and set aside to cool.
- In the same pan, add the grated coconut and roast on low heat, stirring continuously for 8-10 minutes until it turns a deep golden brown. Be patient, as this step is crucial for the flavor. Let it cool completely.
- Once cooled, add the roasted spices, roasted coconut, turmeric powder, and tamarind paste to a grinder. Grind to a coarse powder first, then add 2-3 tablespoons of water to form a thick, slightly grainy paste. Do not make it smooth.
2
Sauté the Aromatics
- Heat coconut oil in a large, heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
- Add the chopped ginger, garlic, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
3
Cook the Crab
- Add the cleaned crab pieces to the pan. Toss well to coat them with the onion mixture.
- Sauté for 3-4 minutes, allowing the crab shells to turn a vibrant orange-pink color.
4
Combine and Finish the Sukka
- Add the ground sukka masala paste, salt, and optional jaggery to the pan.
- Gently mix everything, ensuring each piece of crab is thoroughly coated with the masala.
- Pour in 1/4 cup of water, stir, and bring to a gentle simmer.
- Cover the pan, reduce the heat to low, and let it cook for 12-15 minutes, or until the crab is cooked through. Stir occasionally to prevent the masala from sticking.
- Uncover the pan and cook for another 2-3 minutes on medium heat until the masala becomes dry and clings to the crab pieces.
5
Garnish and Serve
- Turn off the heat, garnish with freshly chopped coriander leaves.
- Serve hot with Neer Dosa, steamed rice, or Sannas.

Servings4

Serving size: 1 cup

253cal

5gprotein

55gcarbs

0gfat

Ingredients

1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)

Instructions

1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.

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