Spicy Crab Curry

It had been almost couple of years that i had eaten / made crab at home . I remember mom used to buy fresh crabs when she is making curries. But i really don't have the guts to buy fresh crabs  the reason behind this is i feel bad/ scared to kill them and is too much of work of cleaning them  .  I bought these fresh pre-cleaned , medium sized crabs.

I had been searching for drumstick leaves from the day i had been planning to make this curry .I have alternated the drumstick leaves with bunch of coriander leaves and mint leaves.If you are looking for a fragrant ,spicy, flavorful and a  tasty curry you got to try this one. I had used whole a lot of spices to give the flavor to the curry. This curry is best served with plain steamed rice.

INGREDIENTS:

Medium Sized Crabs
Oil - 2 TSPN
Cardamom - 2 ( Crushed )
Cinnamon - Medium sized
Urud Dal - 1/2 TSP
Cloves - 3
Red Onion - 1 Sliced.
Mustard Seeds - 1/2 TSP
Fennel seeds - 1/2 TSP
Ginger Garlic Paste - 2 TBSP
Coconut Milk - 1/4 cup ( Thick)
Salt
Chili powder
Coriander powder
Turmeric powder
Coriander leaves - 1 Cup
Mint leaves - 1/2 Cup

To Wash & Soak :

• Crabs 
• Turmeric powder - 1/2 TSP
• Salt -  1 TSP

To Dry Roast & Grind :

• Fennel Seeds - 1TSP
• Black Pepper - 1TSP
• Dried Red Chilies - 3
• Urud Dal - 1/2 TSP

INSTRUCTIONS:

• In a heavy bottom pan , heat some oil . Add Cardamom , Cinnamon and Cloves allow it to brown.
• Then add Mustard seeds allow it to splatter. Then add urud dal and fennel seeds.
• Once they are brown add the sliced Onions , Saute till they are golden brown.
• When the onions are caramelized add the ginger garlic paste. Cook till the raw smell goes.
• Add some salt and turmeric powder ,cook for a minute.
• Then add chopped tomatoes and cook till tomatoes oozes out . Keep the dish closed with the lid.
• At this stage add chili powder and coriander powder .Sprinkle some water and cook .It takes around couple of minutes.
• Then required amount of water . Allow it to boil . Then add the crabs and cook . When the crab turn it's color to light orange add the grounded paste and cook till the raw smell goes .. ( keep it closed)
• Lastly add the thick coconut milk and allow the gravy to thicken. 
• Sprinkle the coriander and mint leaves .

Karupu Kadalai Urundai Kulambu / Black Channa Dumpling Gravy

Karupu Kadalai Urundai Kulambu is the same like Parupu Urandai Kulambu. It goes really well with any Rice Varieties , Dosa's and Idiyaapam's.

 

 

 

 

 

Ingredients:

 

Medium sized Onions- 1  Sliced

Ginger Garlic Paste - 2 TSPN

Tomato - 1 Diced

Tamarind Puree   - Little

Chili Powder - 1/2 TSPN

Turmeric

Cinnamon Sticks- Small Piece

Mustard Seeds

Urud dal

Fennel Seeds

Asafetida

 

For Dumplings ,to Grind:

 

Black Channa Dal - 1 Cup 

Salt

Turmeric

Cumin Seeds

Green Chili

Pepper Corns

Water - as needed for grinding

 

Seasonings to Dry Roast and Grind:

 

Urud Dal - 1/2 TSPN

Fennel Seeds - 1/4 TSPN

Coconut - 1/2 Cup

Pepper Corns - 1/2 TSPN

Dry Red Chili - 1

 

Instructions:

 

a) For Dumplings:

1. Soak the Black Channa Dal over night.
2. Grind it along with the ingredients listed under for dumplings to Grind.
3. Make  small balls and steam it for 10 - 15 minutes.
4. Put these steamed balls in warm water and keep aside.(  Dumpling will absorb the water and it will be soft, extra water can be added in the gravy) * optional step
    

b) For Seasoning:

1.  Dry Roast the Ingredients till they are brown .
2. Grind it along with little water  till it is a paste. 
3. Keep it aside.

c) How to make the gravy:

1. In a pan , temper Cinnamon Sticks. After that add Mustard seeds , Urud dal , Fennel seeds.
2. Once they are golden brown , add Asafetida .
3. Add onions and cook till they are golden brown.
4. Now Ginger , Garlic paste till the raw smell goes and cook till it leaves from the side of the pan.
5. Then add diced Tomato and cook.
6. Add Salt , Turmeric and chili powder and cook for 5 minutes.
7. Now add some water and Tamerind puree ; allow it to boil.
8. Add these boiled dumplings and allow it to absorb the Gravy .
9. Add some more water and allow it to boil.
10. Lastly add the grounded seasoning and cook till the gravy becomes thick.
 
 

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Paal Sodhi - Sri Lankan

Paal Sodhi is a Sri Lankan Dish . It is nothing but a Watery Consistency Gravy made with Coconut Milk / Milk . The Gravy can plain with Onions /Potatoes / Boiled Eggs. It goes really well with Rice , Pittu and String Hoppers.

Ingredients :

Milk  - 2 Cups or

Thick Coconut Milk -  1/2 Cup and Thin Coconut Milk - 1 1/2 Cup

Medium Onion - 1 sliced

Potato - 1 Cubed

Tomato - 1 Chopped

Garlic - 3 Gloves

Green Chilly - 1 Sliced

Red Chilly Flakes -  1/2 TSPN or to Taste

Salt - To Taste

Turmeric powder- 1/4 TSPN

Mustard Seeds - 1/4 TSPN

Cumin Seeds - 1/4 TSPN

Fenugreek Seeds -  1/4 TSPN

Curry Leaves - 1 String

Lime  Juice -  1 TSPN



Instructions -

1. Boil the Potatoes and cut them into cubes.

2. Extract the thick Coconut milk and thin milk and keep aside.

3. Slice the Onions , Green Chilly and Chop tomato and keep aside.

4. In a pan heat the oil ,  add mustard seeds and allow it to splutter.

5. Then add Cumin seeds . Allow it to turn Brown . Then add Fenugreek Seeds .

6. Now add Curry leaves , Chopped Green Chilly , Onions and garlic , allow it to cook.

7. Then add Chopped Tomato and cook.

8. Once the Tomato is cooked add Turmeric powder , Salt and Red Chilly Flakes .

9. Now add the boiled Potato and mix well with the onion  mixture.

10. Add the Coconut Milk and allow it to boil till it becomes little thick.

11. Once its cooked , allow it to cool .Then add the Lime Juice.

Note -

• Make sure the Sodhi is cool before adding Lime juice  or it might Curdle 
• Adding Red Chilly Flakes is optional

 linking it to Virunthu Unna Vaanga , Aathidhyam