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Pollachi Crab Masala / Nandu Kulambu

Written By Angela Steffi on Thursday, January 15, 2015 | 12:28:00 AM

POLLACHI CRAB MASALA is a very famous seafood recipe in South India. This Nandu masala is made with coconut milk and freshly ground masala. Traditionally gingelly oil is used in this preparation and imparts that authentic taste and feel to the recipe. This nandu kulambu goes excellent with rice and can also be used as a side dish for chapathi / dosa.

This recipe was submitted by Pradeep Rajkumar. 
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Ingredients 

Crab(Njandu)
Bangalore tomatoes(ripe)
Gingelly oil - 1 - 2 tbsp
Thick coconut milk - 2 - 3 cups

For grinding:-

Curry Powder-4 table spoons
Aniseeds(Perinjeerakam)(powdered)
Cumin seeds(Jeerakam)(powdered)
Turmeric powder
Popppy seeds(Khashakhasha)(powdereed)
Curry leaves(powdered)
Ginger paste
Garlic paste
Coconut paste
Coriander powder
Kashmiri chilly powder
(preferably Everest)
Onion paste
Pepper(powdered)
Salt - As reqd
(Note use the ingredients according to the crab quantity)

METHOD

1)Grind together all ingredients in a mixer grinder(except tomatoes).
2)Heat the gingelly oil in a pan or a kadai.
3)Fry the curry leaves and the masala paste.
4)Add tomatoes and fry, till it gets cooked.
5)Add the cleaned crab and mix well with the masala.
6)Add hot water and fry well.
7)Add thick coconut milk and cook again.
8)Cook, till it becomes dry.

Can be had dry or semi-dry.
Serve with rice or bread.
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

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