Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Iilish Maacher Paturi , Best Dacres's Lane Stew , Easy ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP

Rate This Recipe


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.