Varutharacha Njandu Curry

Recipe by
Total Time:
30 mins
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • To Dry Roast:
  • Desiccated Coconut – 100 grams
  • Pepper Powder – ½ tsp
  • Turmeric powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cloves – 5 nos
  • Cardamom – 5 nos
  • Cinnamon – 1 inch stick
  • Star-anise – 1 no
  • Jeera (Cumin) – ½ tsp
  • Red dried Chilli – 20 nos
  • Curry leaf – 1sprig
  • To Sauté:
  • Onion – 1 large
  • Tomatoes – 2 ripe
  • GingerGarlic Paste – 2 tbsp
  • Water – 200 ml
  • To Cook:
  • Crab – 700 grams
  • Water – to cover Crabs
  • Oil – 2 tbsp
  • Salt – to taste
  • Curry leaves – 4 sprigs

How to Make Varutharacha Njandu Curry

  • Clean the crabs.
  • Finely slice tomatoes and onion and store separately.
  • Clean and pat dry the curry leaves
  • Dry roast all the ingredients under ‘to dry roast’ for about 5 – 8 minutes on low flame, till the raw tastes disappears and you get the fine aroma of the roasted ingredients.
  • Transfer to a grinder and dry grind when warm.
  • Heat oil in a non-stick pan and sauté onion till translucent.
  • Add tomatoes and ginger-garlic paste and stir till the oil separates.
  • Transfer to the grinder with 200 ml water and grind to a smooth paste, along with the powdered ingredients in step 1.
  • In an earthen-ware, heat 1 tbsp oil.
  • Stir in the curry leaves, till it curl.
  • Spread the crab, evenly in the pot. Mix in the ground paste, add water to cover the crabs, cover and bring to boil.
  • Simmer on low flame for 15 minutes.