Chettinadu Nandu Varuval (Crab Fry Dry with Baby Onions)
Cuisine: Chettinad
Course: Lunch
Diet: Non-Vegetarian
Description:
Chettinad cuisine holds a special place in my heart, and Nandu Varuval (Crab Fry) is one of the standout dishes. Prepared with tender crab and infused with aromatic spices, this dish is rich in flavor, thanks to the use of shallots, curry leaves, and a delightful mix of spices like coriander powder, fennel powder, and black pepper powder. It’s an easy and delicious preparation that’s perfect for impressing guests. Serve it with steamed rice for a memorable meal!
Ingredients:
- 500g Crab
- 1 cup Shallots, chopped
- 2 Tomatoes, chopped
- 2 Green Chilies
- 2 Dry Red Chilies
- 1 ½ tsp Ginger Garlic Paste
- 2 sprigs Curry Leaves
- 1 tbsp Coriander Powder (Dhania)
- ¾ tbsp Red Chilli Powder
- 2 tsp Black Pepper Powder
- ½ tsp Turmeric Powder (Haldi)
- 1 ½ tsp Fennel Powder
- Salt, to taste
- 2 tbsp Oil
- Fresh Coriander Leaves (Dhania) for garnish
Prep Time: 10 minutes
Cook Time: 40 minutes
Instructions:
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Begin by cleaning and washing the crab thoroughly. Cut it into pieces and marinate with a pinch of turmeric powder and salt. Set aside for 30 minutes.
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In a pot, bring 1 liter of water to a boil. Add the crab pieces and cook for 3-5 minutes. Drain the crab and set it aside.
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Heat oil in a wok or kadhai. Add the ginger garlic paste and cook until the raw smell disappears.
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Add chopped shallots, green chilies, and dried red chilies. Sauté until the onions become translucent.
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Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the sides of the pan.
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Add the coriander powder, red chili powder, black pepper powder, turmeric powder, fennel powder, and salt. Mix well to incorporate the spices.
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Add the cooked crab into the wok, mixing gently to coat the crab pieces with the spice masala. Reduce the heat, cover, and cook on low for a few minutes until the crab is fully cooked and the masala turns dry.
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Remove from heat and garnish with fresh coriander leaves.
Serving Suggestions:
Serve this aromatic Chettinadu Nandu Varuval hot with steamed rice or as a starter. For a complete meal, pair it with Mamsaam Chops as a side dish.
Enjoy this finger-licking Chettinad crab fry recipe!
