A fiery and aromatic Andhra-style crab curry. Tender crab is simmered in a thick, spicy masala made with onions, tomatoes, coconut, and a blend of traditional spices. A true coastal delicacy.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
455cal
49gprotein
21gcarbs
Ingredients
1 kg Crab (Medium-sized, cleaned and cut into pieces)
2 large Onion (Finely chopped)
2 medium Tomato (Finely chopped)
4 pcs Green Chili (Slit lengthwise)
2 tbsp Ginger Garlic Paste
0.25 cup Fresh Coconut (Grated)
1 tbsp Tamarind Paste (Or pulp from a lemon-sized ball of tamarind soaked in 1/2 cup warm water)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and a fragrant blend of spices. This Andhra classic is light, comforting, and perfect served with hot rice.
About Peethala Iguru, Steamed Rice and Tomato Charu
Protein-packed crab curry with tangy tomato rasam and fluffy rice. A rich, soul-satisfying treat!
This andhra dish is perfect for lunch. With 798.38 calories and 56.13g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
1 tsp Cumin Seeds
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
2 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1 cup Water (As needed for gravy)
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Crab
Clean the crabs thoroughly under cold running water. Scrub the shells if necessary.
Carefully break off the large claws. Use the back of a heavy knife or a mallet to gently crack them; this helps the masala penetrate the meat.
Lift the top shell (carapace) from the body. Remove and discard the feathery gills (dead man's fingers) and the internal organs.
Cut the crab body into two or four pieces, depending on its size.
Rinse all the crab pieces and claws again and let them drain in a colander.
2
Create the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Add mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant.
Add the finely chopped onions and a pinch of salt. Sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic 'iguru' flavor.
Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw smell disappears.
Add the chopped tomatoes and cook for 5-7 minutes until they become soft, pulpy, and well-integrated into the onion base.
3
Cook the Crab Curry
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook the spices for 2 minutes until aromatic and oil starts to separate from the masala.
Add the cleaned crab pieces to the pan. Gently toss them for 5 minutes, ensuring each piece is thoroughly coated with the masala.
Stir in the grated coconut and cook for another minute.
Add the tamarind paste, 1 cup of water, and salt to taste. Mix everything gently.
Bring the curry to a boil. Then, reduce the heat to medium-low, cover the pan, and let it simmer for 15-20 minutes.
Cook until the crabs turn a bright reddish-orange color and the gravy has thickened to a semi-dry consistency. Stir occasionally to prevent sticking.
4
Garnish and Serve
Once the curry reaches your desired consistency, sprinkle the garam masala over the top and gently mix it in.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Peethala Iguru rest, covered, for at least 10 minutes before serving. This allows the flavors to deepen and meld together.
Serve hot with steamed rice or roti.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it into a bowl, and discard the fibrous solids.
In a medium pot, combine the chopped tomatoes with 2 cups of water. Bring to a boil and cook for 8-10 minutes until the tomatoes are very soft and their skins are loose.
Turn off the heat. Once the mixture is cool enough to handle, mash the tomatoes thoroughly directly in the pot using a potato masher or clean hands.
2
Simmer the Charu
To the pot with the mashed tomatoes, add the prepared tamarind extract, finely chopped onion, slit green chilies, rasam powder, turmeric powder, jaggery, and salt.
Pour in the remaining 2 cups of water and stir everything together well.
Bring the mixture to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for 10-12 minutes for all the flavors to meld. Avoid a vigorous boil.
3
Prepare the Tempering (Tadka)
While the charu simmers, heat the oil in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for 30-45 seconds until the garlic is fragrant and the leaves turn crisp.
Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Serve
Carefully pour the hot tempering over the simmering charu. It will sizzle, releasing a beautiful aroma.
Stir in the freshly chopped coriander leaves.
Turn off the heat, cover the pot with a lid, and let the charu rest for at least 5-10 minutes to allow the flavors to infuse deeply.
Serve the Tomato Charu hot with steamed rice, papad, or as a light soup.
