A fiery and aromatic crab curry from the heart of Chettinad cuisine. Tender crab is simmered in a rich, flavorful gravy made from freshly roasted spices and coconut. This dish is a true celebration of bold South Indian flavors, perfect with steamed rice or dosa.
Prep30 min
Cook35 min
Servings4
Serving size: 1 serving
445cal
49gprotein
22gcarbs
19g
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional milagu rasam is perfect for soothing a cold or enjoying with hot rice.
About Nandu Masala, Steamed Basmati Rice and Pepper Rasam
Aromatic Nandu Masala with rice and zesty pepper rasam – a perfectly spiced, energy-giving treat!
This south_indian dish is perfect for lunch. With 763.52 calories and 55.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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.
3
Cook the Masala and Crab
Add the ground Chettinad masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring frequently, until the masala is well-cooked and you see oil separating from the sides.
Gently add the cleaned crab pieces to the pan. Toss carefully to coat each piece thoroughly with the masala. Let it cook for 2-3 minutes.
Stir in the tamarind paste, the remaining salt, and 1.5 cups of water. Mix well to combine everything.
4
Simmer and Finish
Bring the curry to a rolling boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer for 12-15 minutes.
The crab is cooked when the shells turn a vibrant orange-red color. The gravy should also thicken to your desired consistency during this time.
Once cooked, turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tsp Black Peppercorns (Use whole peppercorns for fresh flavor)
1 tsp Cumin Seeds
3 cloves Garlic (Optional, but recommended for flavor)
1 medium Tomato (Finely chopped)
0.25 tsp Turmeric Powder
4 cups Water (Divided for cooking dal, tamarind, and adjusting consistency)
1 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, powdered or grated, to balance flavors)
1 tsp Ghee (Can be substituted with sesame oil)
0.5 tsp Mustard Seeds
1 whole Dried Red Chilli (Broken into two pieces)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly. In a small pressure cooker, combine the dal, 1/2 cup of water, and the turmeric powder.
Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. This should take about 10-12 minutes.
Once the pressure releases naturally, open the cooker and mash the dal into a smooth paste. Set aside.
2
Prepare Spice Powder & Tamarind Extract
While the dal cooks, soak the tamarind in 1 cup of warm water for 10 minutes.
Squeeze the tamarind pulp well to extract all the juice. Strain the liquid into a bowl and discard the pulp.
In a spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and garlic cloves. Grind to a coarse powder.
3
Simmer the Rasam Base
In a medium-sized pot, add the tamarind extract, chopped tomato, the freshly ground spice powder, salt, and optional jaggery.
Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 5-7 minutes, until the raw smell of the tamarind disappears and the tomatoes soften.
Add the mashed dal to the simmering tamarind base. Pour in the remaining 2.5 cups of water and stir well to combine.
Increase the heat to medium-low. Allow the rasam to heat up until it becomes frothy and bubbly on the surface, which takes about 3-4 minutes.
Crucially, do not let the rasam come to a rolling boil after adding the dal, as this will alter its delicate flavor. Turn off the heat as soon as it gets frothy.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the broken dried red chilli and curry leaves. Sauté for 20-30 seconds until the leaves are crisp.
Finally, turn off the heat and immediately stir in the asafoetida.
6
Finish and Serve
Pour the hot tempering over the prepared rasam. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves and stir gently.
Let the rasam rest for at least 5 minutes for the flavors to meld. Serve hot as a soup or with steamed rice and a side of papad.
