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Ingredients ( to grind | to fry | for the curry )
Ingredients to grind
1#
Coconut grating - 1 cup
Fennel seeds - 2 tsp
2#
Black pepper -1 tsp
Green chilli - 2 nos
Ginger - 1 inch piece
Garlic - 5 big clove
Cumin seed - 1 tsp
Ingredients for to fry
Onion chopped - 1 cup
Tomato - 1/2 cup
Mint leaves - a string
Curry leaves - 15 leaves
Corriander leaves - a small bunch
Ingredients for the curry
Small Crab - 15 nos
Sambar powder - 2 tsp
turmeric powder - 1/4 tsp
Cinnamon - 1 stick
Clove - 4nos
Fennel seeds - a pinch
Oil - 2 tsp
Salt - 1 to 3/4 tsp as req
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Preparation Method
Grinding
1# Grind coconut along with fennel seeds in a blender to a smooth paste and keep aside.
2# Take a small pan, add a tsp of oil and fry cumin, black pepper, green chilli, ginger and garlic. Allow it to cool and grind them to smooth paste.
Kuzhambu
Heat oil in a pan. Reduce the flame to low and add clove and cinnamon and a pinch of fennel seeds when they trun brown add the chopped onions, tomatoes, mint leaves, curry leaves and corriander leaves. Adjust the heat to medium and fry for 2 min. Add the Grind 2# mixture and sambar powder and fry for a couple of min. Add the cleaned crab along with turmeric powder, salt, grind 1# and a cup of water, and cook for 10 minutes. Remove the lid, adjust the flame to high and add the tamarind water, stirr well and set the flame back to medium, close the lid and cook for 7 min. Your nandu kuzhambu is ready to taste.
Other names/spelling variations: Nandu Kuzhambu, Crab Kuzhambu, Nandu Kuzhambhu, Nandu Kushambu
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