Spicy Tamil Nadu Nandu Kulambu Crab Curry With Pearl Millet Chapati Recipe

About this recipe

A traditional aromatic crab curry cooked to perfection in Tamil Nadu-style spices, paired with nutrient-rich pearl millet chapati for a hearty dinner experience.

Ingredients

• 20G Curry Leaves
• - Breaded Just Like Crab Claw -250 Gms
• 250 ml Coconut Milk
• - Shallots
• 250g Ginger
• - Red Chilli
• 250 G Fennel Seeds / Saunf 250 G
• - Mustard Seeds
• 500 ml Water
• - Bajra Flour | Organic Bajra Atta | Millet Atta | Pearl Millet Flour | Gluten-free Atta | High Fibre, Protein-rich, Low GI
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt

Instructions

1. Step 1: Heat vegetable oil in a large pan and add mustard seeds. Once they pop, add curry leaves, fennel seeds, crushed garlic, and ginger. Sauté for 2 minutes.
2. Step 2: Add chopped shallots to the pan and sauté until golden brown, about 5 minutes.
3. Step 3: Stir in the pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates from the mixture.
4. Step 4: Add the cleaned crab to the pan and mix well to coat it with the masala. Cook for 5 minutes.
5. Step 5: Pour in coconut milk and water. Simmer the curry on medium heat for 20 minutes or until the crab is cooked through and the flavors are well combined.
6. Step 6: For the pearl millet chapati, mix the pearl millet flour with hot water and a pinch of salt to form a soft dough. Divide the dough into small balls and roll each into a thin circle using a rolling pin.
7. Step 7: Heat a flat pan and cook the millet chapati on medium heat until both sides are lightly browned, about 2 minutes per side.
8. Step 8: Serve the Nandu Kulambu hot with freshly prepared pearl millet chapati.