Chettinad Nandu Varuval (Crab Fry with Baby Onions)
A quintessential dish from the Chettinad region, known for its bold and aromatic flavors, Chettinad Nandu Varuval brings together tender crab pieces with a rich blend of spices. With the subtle sweetness of baby onions and the heat from green chilies and dry red chilies, this dry crab fry makes for a delicious lunch or a unique starter to delight your guests.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crab (fresh or frozen) | 500 grams |
| Shallots (chopped) | 1 cup |
| Tomatoes (chopped) | 2 |
| Green Chilies | 2 |
| Dry Red Chilies | 2 |
| Ginger Garlic Paste | 1 ½ teaspoons |
| Curry Leaves | 2 sprigs |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | ¾ tablespoon |
| Black Pepper Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Fennel Powder | 1 ½ teaspoons |
| Salt | to taste |
| Sunflower Oil | 2 tablespoons |
| Fresh Coriander (Dhania) | for garnish |
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Total Time:
50 minutes
Servings:
4
Cuisine:
Chettinad
Course:
Lunch or Starter
Diet:
Non-Vegetarian
Instructions:
-
Prepare the Crab:
Begin by thoroughly cleaning and washing the crabs. If you’re using large crabs, cut them into pieces. Marinate the crab with a pinch of turmeric powder, salt, and set it aside for about 30 minutes to absorb the flavors. -
Boil the Crab:
Bring about 1 liter of water to a boil in a pot. Add the marinated crab pieces to the boiling water and cook for 3-5 minutes until they turn a bit tender. Drain the crab pieces and set them aside. -
Cook the Spices:
Heat 2 tablespoons of sunflower oil in a wok or kadhai over medium heat. Add the ginger garlic paste and sauté it until the raw smell disappears. Next, add the chopped shallots, green chilies, and dry red chilies. Stir and sauté until the onions become translucent. -
Add Tomatoes and Simmer:
Now, add the chopped tomatoes to the pan and cook until they soften and become mushy. At this stage, the oil will begin to separate from the tomatoes. This is a good indication that your base sauce is ready. -
Spice it Up:
Add the coriander powder, red chili powder, black pepper powder, turmeric powder, and fennel powder to the pan. Mix everything well, allowing the spices to blend in with the tomatoes and shallots. Season with salt according to your taste and stir. -
Cook the Crab:
Add the pre-cooked crab pieces to the pan and toss them gently to coat each piece with the aromatic spice mixture. Reduce the heat to low, cover the pan, and let the crab cook for an additional 5-10 minutes. The flavors should have fully absorbed into the crab, and the masala should become dry. -
Garnish and Serve:
Once the crab is cooked and the masala is dry, remove the pan from the heat. Garnish the dish with fresh coriander leaves for added freshness and aroma. -
Serving Suggestions:
Serve your Chettinad Nandu Varuval hot with a side of steamed rice for a hearty lunch. Alternatively, it makes for a perfect starter or accompaniment to other Chettinad dishes like Mamsaam Chops.
Tips for Best Results:
- Ensure that the crab is well-marinated before boiling, as this enhances its flavor.
- Adjust the level of spiciness by modifying the quantity of green chilies or red chili powder according to your preference.
- If you prefer a little more sauce with the dish, you can skip the final step of drying the masala and serve it as a semi-gravy dish.
- To enhance the flavor further, you can add a small amount of tamarind extract or lemon juice towards the end for an added tang.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~22g |
| Carbohydrates | ~8g |
| Fat | ~22g |
| Fiber | ~2g |
| Sodium | ~250mg |
Chettinad Nandu Varuval is a true celebration of South Indian culinary traditions, offering a perfect balance of heat, spice, and seafood goodness. Whether you enjoy it as a side with rice or as a standalone appetizer, it’s bound to be a hit at your next meal.
