Nandu Vattichathu

Nandu Vattichathu

Nandu Vattichathu

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

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 seeds
1 cup shallots, sliced
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
2 sprigs curry leaves
3 tablespoons coriander powder
1 tablespoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
2 cups coconut milk
1 cup water
2 tablespoons tamarind pulp
1 to taste salt

Instructions

  1. 1 Heat coconut oil in a large pan over medium heat.
  2. 2 Add mustard seeds and allow them to splutter.
  3. 3 Add sliced shallots, ginger, garlic, and curry leaves. Sauté until the shallots turn golden brown.
  4. 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. 5 Add the cleaned crab pieces to the pan and mix well to coat the crab with the spice mixture.
  6. 6 Pour in the coconut milk and water. Stir well and bring the mixture to a gentle boil.
  7. 7 Add tamarind pulp and salt to taste. Mix well.
  8. 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. 9 Remove the lid and cook for an additional 5 minutes to thicken the gravy if desired.
  10. 10 Serve hot with steamed rice or appam.

Tips

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