Nandu Vattichathu

Name: Nandu Vattichathu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2-3 servings
Ingredients: 500 grams Crab, cleaned and cut into pieces; 2 tablespoons coconut oil; 1 teaspoon Mustard Seed; 1 cup Shallot, sliced; 1 tablespoon Ginger, finely chopped; 1 tablespoon Garlic, finely chopped; 2 sprigs Curry Leaf; 3 tablespoons coriander powder; 1 tablespoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon black pepper powder; 2 cups Coconut Milk, thick; 1 cup water; 2 tablespoons Tamarind, pulp; 1 to taste salt

Crab dry-roast — large backwater crabs (nandu) cleaned and cracked to expose the flesh, sautéed in coconut oil with fried shallots, ginger-garlic paste, green chilli, dried red chilli, curry leaves, and a spice paste of coriander, black pepper, and fennel, then covered and cooked in the steam of their own moisture until the crabs are fully cooked and the thick spice masala coats every surface. 'Vattichathu' means cooked dry by reduction: no water added, no coconut milk, the crab's natural juices evaporate as the masala thickens and darkens. The hard shell splits during cooking and the spiced fat penetrates the sweet crab meat inside. Eaten by cracking the shells at the table and sucking the masala-coated meat from within; an entirely hands-on preparation. Specific to the coastal belt between Kollam and Alappuzha.

Cuisines

Travancore Kerala Kerala Christian

Best for

Lunch Dinner

Build a full meal around Nandu Vattichathu

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 35 min Total: 55 min 2-3 servings

Ingredients

	500 grams	Crab , cleaned and cut into pieces
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	1 cup	Shallot , sliced
	1 tablespoon	Ginger , finely chopped
	1 tablespoon	Garlic , finely chopped
	2 sprigs	Curry Leaf
	3 tablespoons	Coriander powder
	1 tablespoon	Red chili powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Black pepper powder
	2 cups	Coconut Milk , thick
	1 cup	Water
	2 tablespoons	Tamarind , pulp
	1 to taste	Salt

Instructions

1 Heat coconut oil in a large pan over medium heat.
2 Add mustard seeds and allow them to splutter.
3 Add sliced shallots, ginger, garlic, and curry leaves. Sauté until the shallots turn golden brown.
4 Reduce the heat to low and add coriander powder, red chili powder, turmeric powder, and black pepper powder. Sauté for a minute until the raw smell of the spices disappears.
5 Add the cleaned crab pieces to the pan and mix well to coat the crab with the spice mixture.
6 Pour in the coconut milk and water. Stir well and bring the mixture to a gentle boil.
7 Add tamarind pulp and salt to taste. Mix well.
8 Cover the pan and let it simmer on low heat for about 20-25 minutes, or until the crab is cooked through and the flavors have melded together.
9 Remove the lid and cook for an additional 5 minutes to thicken the gravy if desired.
10 Serve hot with steamed rice or appam.

Tips

For an authentic flavor, use freshly grated coconut to extract the coconut milk at home.