Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Njandu Masala

Traditional 33. Njandu Masala recipe

🧺 Ingredients

• 800g crabs, cleaned and cut into pieces
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 3 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 3 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 2 tbsp kudampuli (Malabar tamarind) soaked in 1/4 cup water
• 3 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Njandu Masala

1. Blanch crabs (12 mins, high heat): Bring water to boil with 1 tsp salt, 2 cloves crushed garlic, and 2 green chilies. Add crab pieces and boil for 10-12 minutes. Crabs should turn orange-red. Drain and set aside.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Add aromatics (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder, fennel powder. Stir for 2 minutes; oil should separate from spice.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down. Stir occasionally.
5. Add tamarind liquid (2 mins, medium heat): Strain kudampuli water and add to masala. Simmer for 1 minute.
6. Combine crabs (8 mins, medium-low heat): Add blanched crab pieces to masala. Add remaining green chilies and curry leaves. Cover and simmer for 6-8 minutes, stirring occasionally. Crab pieces should be well coated with masala.
7. Thicken gravy (2 mins, medium heat): If gravy is too thin, simmer uncovered for 1-2 more minutes. Gravy should be moderate thickness, coating crabs evenly.

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