Chettinad Recipes

Ingredients
Crab – 5 Cut into 4 and legs removed
Grind to a paste
Red Chillies – 15
Pepper – 1 Teaspoon
Garlic – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
salt – To taste
Oil – 4 Teaspoon
Tamarind – 1 Lime size

Method

Wash the crabs well, cut into half remove the legs separately.
Heat the oil in a deep frying pan, add the crabs and cook well until the water content from the crabs is exhausted.
Mix the ground masala in 2 glasses of water. Add tamarind, salt and pour it on the crab and fry well till the crabs is cooked well, and if more water is required sprinkle water, if you feel it is too hot, add a cup of coconut milk and cook well and remove.

Ingredients
Crab – 5
Dried Red Chillies – 12
Grind together:
Pepper – 1
Garlic peeled – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
Oil – 3 tablespoon
Salt – To taste

Method

Wash the crabs well, cut each crab into 2 pieces, remove the legs separately.
Heat the oil in a deep frying pan, put the cleaned cut crabs along with the legs. Fry well till all the water from the crabs is absorbed.
Mix the ground masala in 1 glass of water, add salt to taste.
Mix well and fry well till the crabs are dry and all the water is absorbed. Remove from fire.

Ingredients

Crabs – 4 medium
Onions – 2 Cut into small pieces
Tomatoes – 2 Cut into small pieces
For Seasoning Mustard seeds – 1/2 A Teaspoon
Fenugreek – 1/2 A Teaspoon
Tamarind pulp – 3 Tablespoon
Curry leaves – A few
Salt – To taste
Oil – 4 Tablespoon

Grind to a paste the following:

Grated Coconut – 2 Tablespoon
Jheera – 1 Teaspoon
Pepper – 2 Teaspoon
Somph – 1 Teaspoon
Chilli Powder – 2 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Garlic flakes peeled – 8 to 10

Method

Heat oil in a deep frying pan, when hot, add mustard and fenugreek. Then add cut onions. Fry for a few minutes, add cut tomatoes and cook till tomatoes are soft.
Add cleaned and cut crabs, fry for a few minutes.
Add the ground masala and mix well and fry for five minutes.
Add 11/2 glasses of water, mix well, cover the pan, keep stirring from time to time till most of the water is absorbed.
Now add the tamarind juice and salt to taste. Mix well, fry well for five minutes. Add cut curry leaves, mix well and remove from fire.