Ingredients

• Crabs - 4 medium-sized
• Onions - 3 medium-sized
• Grated coconut - 1.5 cups
• Ginger - 1
• Garlic - 12-14 cloves
• Oil - 4 tbsps
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 6-7
• Malvan masala - 1 tsp
• salt to taste
• Chilli powder - 1 tsp
• Tamarind - 1 small ball
• Coriander leaves

How to Make Sanoor

• Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into 3 pieces.
• Peel and finely slice onion and ginger. Peel garlic.
• Clean, wash and finely chop fresh coriander leaves.
• Soak tamarind in 1 cup warm water for half an hour, remove the pulp, strain and keep aside.
• Heat 1 tbsp of oil in a pan and fry sliced onions, sliced ginger, grated coconut and garlic, till light golden brown.
• Remove from heat and cool. Then add a little water and grind into a thick paste.
• Heat remaining oil in a pan, add mustard seeds. When they start to crackle, add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously.
• Add turmeric powder, malvan masala, chilli powder, tamarind pulp and salt. Stir well.
• Add 1 cup of water. Bring it to a boil and add crab pieces and claws.
• Cook for a further 10-15 mins on medium heat, stirring occasionally or till the gravy becomes a little thick.
• Serve hot, garnished with coriander leaves.