Monday, April 23, 2012


This is my 100th post here!!

This crab curry belongs to my native place. My mother as well as my mother in law cooks in this delicious way. The spice powder they make with rice, fennel, and peppercorns enhances this dish nicely. That is the secret of this dish’s taste. There is no need for a separate kuzambu as this gravy goes well with hot rice.

ண்டு குழம்பு 



Finely sliced onion-3

Finely chopped tomato- 1 cup

Ginger-garlic paste- 1 tsp

Curry leaves- a handful

Chopped coriander- 4 tbsp

Salt to taste

Oil- 4 tbsp

Turmeric powder- half tsp

Chilli powder- 1 1/2 tbsp

Grind the following ingredients to a fine paste:

Shredded coconut- 1 cup

Fennel seeds- 1 tsp

Dry roast the following ingredients to golden brown and powder them finely:

Fennel seeds- 1 tsp, peppercorns- 1 tsp, raw rice- a handful, cumin seeds- half tsp 


Clean the crabs well and cut each crab in to two pieces.

Heat a big pan and pour the oil.

Add the sliced onion and the tomatoes with the ginger garlic paste and the greens.

Cook on medium fire until all the water evaporates and the oil floats on top.

Add the crab pieces, ground paste, turmeric and chilli powders with enough salt.

Let the kuzambu boil for some minutes until the crabs are cooked.

Finally sprinkle the fried powder little by little.

Mix well and let the kuzhambu boil for some more minutes.

The spicy crab curry is ready to serve now!!