Tamil Nadu

Nandu masala

Name: Nandu masala
Total time: 50 min
Yield: 3 servings
Cuisine: Chettinad
Ingredients: 4 medium crabs (about 800 g whole) cleaned and halved crab; 15 sliced shallots; 2 medium chopped tomato; 1 1/2 tbsp ginger garlic paste; 1/3 cup fresh grated coconut; 1 tbsp black pepper; 1 tsp fennel seeds; 2 tsp coriander seeds; 4 dried red chilli; 1/2 tsp turmeric (ground turmeric); 3 tbsp sesame oil; 3 sprigs curry leaves; 1 cup water; Salt, to taste

Crab in a roasted pepper and fennel masala. Messy hands, zero regrets.

50 minTime

25 gProtein each

hotSpice

Crab in the Chettinad way2 chapters · 1 min read

Make it your way

Grandma's wayFresh mud crabs and a roasted coconut pepper masala.

The original

348kcalsame

25 gproteinsame

7 gfibresame

50minutessame

Nandu masala, Chettinad kitchen style.

Per serving, worked out from the ingredient table.

Ingredients

Crab4 medium crabs (about 800 g whole), cleaned and halved

Shallots15, sliced

Tomato2 medium, chopped

Ginger garlic paste1½ tbsp

Fresh grated coconut⅓ cup

Black pepper1 tbsp

Fennel seeds1 tsp

Coriander seeds2 tsp

Dried red chilli4

Turmeric (ground turmeric)½ tsp

Sesame oil3 tbsp

Curry leaves3 sprigs

Water1 cup

Saltto taste

Method

5 steps

1Clean the crabs, remove the gills and crack the claws lightly.
2Dry roast coriander, pepper, fennel and red chillies, then coconut, until golden. Grind to a paste with water.
3Heat sesame oil, add curry leaves and shallots, fry golden. Add ginger garlic paste and tomatoes and cook to a mush.
4Add the ground paste, turmeric, salt and water. Bring to a boil and add crabs.
5Cover and cook 12 to 15 minutes, stirring once, until the shells turn bright orange and the gravy thickens.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Nandu masala

Crab in a roasted pepper and fennel masala. Messy hands, zero regrets.

50 minTime

25 gProtein each

hotSpice

Crab in the Chettinad way2 chapters · 1 min read

Make it your way

Grandma's wayFresh mud crabs and a roasted coconut pepper masala.

The original

348kcalsame

25 gproteinsame

7 gfibresame

50minutessame

Nandu masala, Chettinad kitchen style.

Per serving, worked out from the ingredient table.

Ingredients

Crab4 medium crabs (about 800 g whole), cleaned and halved

Shallots15, sliced

Tomato2 medium, chopped

Ginger garlic paste1½ tbsp

Fresh grated coconut⅓ cup

Black pepper1 tbsp

Fennel seeds1 tsp

Coriander seeds2 tsp

Dried red chilli4

Turmeric (ground turmeric)½ tsp

Sesame oil3 tbsp

Curry leaves3 sprigs

Water1 cup

Saltto taste

Method

5 steps

1Clean the crabs, remove the gills and crack the claws lightly.
2Dry roast coriander, pepper, fennel and red chillies, then coconut, until golden. Grind to a paste with water.
3Heat sesame oil, add curry leaves and shallots, fry golden. Add ginger garlic paste and tomatoes and cook to a mush.
4Add the ground paste, turmeric, salt and water. Bring to a boil and add crabs.
5Cover and cook 12 to 15 minutes, stirring once, until the shells turn bright orange and the gravy thickens.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nandu masala

Make it your way

Ingredients

Method

Nandu masala

Make it your way

Ingredients

Method

Make it a meal