Crab Curry with Moringa Leaves (Drumstick leaves) / Nandu Murungakeerai Kulambu

Crab Curry with Moringa Leaves (Drumstick leaves) / Nandu Murungakeerai Kulambu

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…

Crab curry with Moringa Leaves / Murunga Keerai Nandu Kulambu

Crab curry with Moringa Leaves / Murunga Keerai Nandu Kulambu

Ingredients:

  • 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 –

Preparation:

  • 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.

 

 

9 Responses »

  1. I’m trying to grow moringa aka miracle tree. I know the leaves are highly nutritional. A couple of years ago I was able to get seeds and they sprouted for me. They didn’t grow very tall before the frost got them. I bought more seeds this year but none sprouted!! Very disappointing! I would have loved to try them in curries such as this! 🙂

    • It grows well in sunny areas, even in India I find difficult to get in Bangalore due to the climate, but in TamilNadu, no garden is fulfilled without Moringa. My mom got 3 moringa trees in her garden 😉

Leave a Reply