Kerri Curry
Freshwater crab curry — small river crabs (kerri) from Chhattisgarh's rivers cleaned, cracked, and cooked in a spicy mustard oil and garlic-heavy gravy with tomato and green chilli. A prized seasonal delicacy of Gond, Halba, and Oraon tribal communities, eaten at harvest time with rice.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1 cup | kerri (raw mango) |
| 1 cup | chana dal (split chickpeas) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 | salt to taste |
| 2 tablespoons | mustard oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the chana dal in water for at least 30 minutes.
- 2 Peel the kerri and cut it into small cubes.
- 3 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
- 4 Add mustard seeds and cumin seeds to the oil and let them splutter.
- 5 Add a pinch of asafoetida to the oil.
- 6 Add the soaked chana dal to the pan and sauté for a few minutes.
- 7 Add the kerri cubes to the pan and mix well.
- 8 Sprinkle turmeric powder, red chili powder, and salt over the mixture.
- 9 Pour in 2 cups of water and bring the mixture to a boil.
- 10 Reduce the heat, cover the pan, and let it simmer until the dal and kerri are cooked and tender.
- 11 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of kerri based on its sourness to balance the flavors.