Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.