Nandu Varuval - Crab gravy

Recipe by
Total Time:
8 hours 40 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Nandu Varuval or Crab Gravy is an easy to make, tasty recipe. Firstly, you need to grind together all the following ingredients – chopped onions and tomatoes, green chilli, ginger, garlic, cumin, pepper, fennel seeds, cilantro, mint, turmeric powder, coriander powder, red chilli powder, salt, Kuzhambu Milagai Thool, and ½ a cup of water.

Next, the crab is to be cleaned and washed and cut into the desired sizes and pieces. Add the crab pieces and masala paste together in a large bowl and marinate it either overnight in the fridge or at least for 2 hours.
Next, seasoning ingredients of curry leaves and fennel seeds need to be added to heated oil before adding in the marinated crab and mix the meat well. Heat oil in a wide pan and add the seasoning ingredients.

Now, the pan needs to be covered with a lid and the mixture needs to be cooked for 15-20 minutes on low heat, while stirring every once in a while. When the masala thickens, cook for another 10 minutes n medium heat, while adjusting pepper and salt to taste. Garnish with cilantro and serve hot.

Take a look at more Side-Dish Recipes. You may also want to try Healthy Thattukada Style Madak Omelette, Best Iilish Maacher Paturi , Easy Dacres's Lane Stew

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How to Make Nandu Varuval - Crab gravy

  • Grind together all the ingredients for masala paste & adjust the salt to taste.
  • Clean & wash the crab and cut it in to desired size.
  • In a large bowl (or in a Ziploc) add both masala paste & crab together.
  • Mix well & marinate it for at least 2 hours or overnight in the refrigerator
  • Heat oil in a wide pan and add the seasoning ingredients.
  • Then add the marinated crab & mix well.
  • Cover with a lid and let it cook on low heat for 15 to 20 minutes.
  • Stir once in a while to avoid masala getting burnt. (There is no need to add extra water since the crab itself tends to leave extra water)
  • Cook until masala thickens or oil starts to leave the sides. If you prefer a drier variety, let it cook for another 10 minutes on medium heat.
  • Adjust salt & pepper to taste.
  • Transfer to serving bowl and garnish with cilantro.
  • Serve hot.
  • Recipe courtesy: Sara's Yummy Bites