Nandu Kulambu Recipe

Clean the crabs: rinse thoroughly, remove gills and stomach flap, split the carapace if desired and crack the claws slightly so flavors penetrate.

Rub 1 tsp salt and 1 tsp turmeric over the crab pieces and set aside for 10–15 minutes while you prepare the masala.

Dry-roast whole spices

In a dry skillet over medium heat, roast 2 tbs coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp fenugreek seeds and 6 dried red chilies for 2–3 minutes until they become aromatic. Shake the pan constantly to avoid burning. Remove and cool.

In the same skillet add 8 curry leaves and briefly crisp them for 15–20 seconds (optional). Remove and cool.

In a blender, add the roasted spices, 10 shallots, 6 garlic cloves, 1-inch ginger, the roasted curry leaves, 1 tsp turmeric powder and 1 tbs tamarind paste. Add about 1 cup of water and grind to a smooth but slightly coarse paste. Add more water if needed to achieve a spoonable consistency.

Taste the paste: it should be tangy and spicy. Adjust by adding a little more tamarind or a small pinch of salt if required.

Heat 4 tbs oil in a wide, heavy-bottomed pan or kadai over medium heat. When hot, add 1 tsp mustard seeds. When they start to sputter, add 1 tsp fenugreek seeds and let them brown for a few seconds (careful not to burn).

Add 1 medium thinly sliced onion and sauté until soft and beginning to brown, about 6–8 minutes.

Add 3 chopped ripe tomatoes and 2 slit green chilies. Cook until the tomatoes break down and the oil starts to separate, about 6–8 minutes. Mash the tomatoes lightly with the back of a spoon.

Add the prepared spice-tamarind paste to the pan. Stir well and cook the paste for 4–5 minutes on medium heat to remove the raw flavor. If it becomes too thick, add a splash of the 2 cups water.

Add 2 tbs tamarind pulp (or additional tamarind paste if you prefer), 1.5 tsp salt and 1 tsp jaggery or brown sugar. Stir and taste: the gravy should be pleasantly tangy with balanced heat and a touch of sweetness.

Add the crab pieces to the simmering gravy, turning them so the shells are coated. Pour in the remaining water (about 2 cups) to create a saucy consistency that will just cover most pieces. Increase heat to bring to a gentle boil.

Once boiling, reduce heat to medium-low, cover the pan with a lid (leave a small gap to prevent foaming over) and simmer for 12–15 minutes, turning the crab pieces once halfway through so all sides cook evenly. The crab is done when the shells turn bright orange/red and the flesh is opaque and flakes easily.

Uncover and simmer for another 2–3 minutes if you want the gravy slightly reduced and more concentrated. Adjust seasoning with salt, tamarind or jaggery as needed.

Turn off the heat and garnish with 2 tbs chopped fresh coriander leaves.