Crab is not only mine but my family’s favorite, but getting crab (with flesh) is very difficult here in Bangalore. I use to have a look at crabs whenever I go to market for getting fish, but this time I found the crabs with heavy weight and suddenly I got six of them. Since its summer and crab is not good for summer, I prepared crab with drumstick leaves which is good for summer. Also the curry taste delicious and the aroma was unbeatable. I would say this is as a “Finger Licking Curry”. I accompanied this with steamed rice and egg omelette.
Since it’s Friday, I am taking it to Fiesta Friday #72 hosted by angie@thenovicegarderner. Let us move on to the recipe…
- Moringa / Drumstick Leaves (murunga elai) – two handsful
- Crab – 6 nos
- Mustard seeds – ¼ tsp
- Cumin seeds – 2 tsp
- Fenugreek / Methi seeds – ¼ tsp
- Onions – 3 nos
- Tomato – 1 ½ no
- Ginger-garlic paste – 1 tbsp
- Chili powder – 1 ¼ tsp
- Coriander powder – 2 ½ tsp
- Turmeric powder – ½ tsp
- Grated coconut – 3 tbsp
- Coriander leaves – a handful
- Oil (Sesame/Gingelly oil or Coconut oil) – 1 tbsp
Making of Nandu Murungakeerai kulambu / Crab curry with Moringa Leaves –
- Peel and roughly chop the onions, crush them in a blender or in mortar and pestle.
- Finely chop the tomatoes and coriander leaves. Keep it aside.
- Remove the drumstick from stalk, clean in running water, drain the water and keep it aside.
- Grind the grated coconut along with 1 ½ tsp of cumin seeds to a fine paste by adding water.
- Heat oil in a heavy bottom and wide mouth kadai, add in mustard seeds, leftover cumin seeds, fenugreek/methi seeds and wait till they crackle.
- Add in the drumstick/moringa leaves and cook until the leaves turn dark green in color.
- Add in the onions and ginger-garlic paste and cook until the raw smell goes off or the onions turn to golden brown in color.
- Add in the tomatoes, cook until they turn mushy and the oil separates along the sides.
- Add in the spice powders (turmeric, chili and coriander powder) and cook until the raw smell goes off.
- Pour in a cup of water, bring it to boil and now pour in the grounded coconut paste, bring it to boil for few mins or until the raw smell goes off.
- Add in two pieces of crabs, cover and cook for few mins or until the oil floats on the top.
- Add in all the other crab pieces, cover and cook for few mins or until the crab is cooked (the crab changes to blue color).
- Remove the lid and keep in medium flame, until the curry thickens.
Serve hot. Goes out well with steamed rice for lunch.