Description

Nandu Masala, also known as Crab Masala or Varuval in some regions, is a vibrant and intensely flavorful South Indian dish featuring succulent crabs cooked in a rich and aromatic spice blend. It's a culinary delight that captures the essence of coastal flavors, offering a delightful balance of spice and sweetness from the fresh seafood.

Ingredients

For Cleaning and Preparing the Crabs

• 4-6 medium Crabs (cleaned and cut into pieces)
• 1/2 teaspoon Turmeric Powder
• to taste Salt

For the Masala Paste

• 1 inch Ginger
• 8-10 cloves Garlic
• 1/2 cup Small Onion/Shallots (roughly chopped)
• 4-6 Red Chilies (adjust to your spice preference)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1/2 teaspoon Black Peppercorns
• 1 inch Cinnamon Stick
• 2-3 Cloves

For the Curry Base

• 3-4 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1-2 sprigs Curry Leaves
• 2 medium Onions (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 1/2 teaspoon Turmeric Powder
• 2 teaspoons Coriander Powder
• 1/2 teaspoon Garam Masala
• 1-2 teaspoons Tamarind Paste (or tamarind extract, adjust to taste)
• 1/2 - 1 cup Water (adjust consistency)
• to taste Salt
• 2-3 tablespoons Cilantro/Coriander Leaves (finely chopped, for garnish)

Instructions

1. Thoroughly clean the crabs. Cut them into pieces, keeping the claws and legs attached. Rub the cleaned crab pieces with turmeric powder and a pinch of salt. Set aside.
2. For the masala paste, grind ginger, garlic, small onions/shallots, red chilies, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, and cloves into a smooth paste using a little water if needed.
3. Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
4. Add the finely chopped onions and sauté until they turn golden brown.
5. Add the finely chopped tomatoes and cook until they become soft and mushy.
6. Add the prepared masala paste and cook for 5-7 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate from the masala.
7. Add turmeric powder, coriander powder, and garam masala. Mix well and cook for another minute.
8. Add the cleaned crab pieces to the masala. Gently mix to coat the crabs with the मसाला.
9. Add tamarind paste and water. Stir well, ensuring the crabs are partially submerged in the gravy. Add salt to taste.
10. Cover the pan and cook on medium heat for 15-20 minutes, or until the crabs turn red and are cooked through. Stir occasionally to prevent sticking.
11. If you prefer a drier 'Varuval' style, cook uncovered for an additional 5-10 minutes, allowing the gravy to reduce and thicken. For a more gravy-like 'Masala', adjust the water quantity accordingly.
12. Garnish with fresh cilantro/coriander leaves.
13. Serve hot with rice or your preferred accompaniment.