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Mangalorean Recipes
Crab Curry With Coconut

Gone are the hot summer months. So having crabs should not be a problem for a rainy Sunday lunch. (In case you did not know, crabs are heat generating, and therefore not a recommended diet in summers). Here’s a recipe straight from the heart of Mangalore (Karnataka state, India).

6 Crabs

For grinding
• 10 dry chillies
1 coconut
• 1 onion
• 6 peppercorns
1-tsp. cumin seed
• 1 tsp. mustard
• A small piece of tamarind
• 2 tsps, coriander
• A little turmeric

To Fry
• 3/4 tsp fenugreek seeds
• 1/2 tsp thyme (ajwain)
• 6 cloves of garlic
• Salt to taste.

For tempering
• 2 tsps ghee or oil
A few curry leaves.

Wash and clean the crabs and cut into halves or as desired. Grind masala and fry well stirring all the time. Add ground masala in a liquid form (so that you have about 4 cups of a liquefied masala), salt to taste and stir and simmer well. Add crabs and simmer till done. Garnish with coriander leaves. Best had with neer dosa.

South Indian Speciality -- Neiappam

The word ‘nei’ means ghee in south. So this is a snack, which is actually made of ghee. Nowadays people make use of edible oil to
avoid ghee in their diet. Anyway the recipe goes this way:


• Two glasses rice
• 400 gms Jaggery (gur)
• 2 ripe bananas (optional)
• ½ coconut- cut into thin pieces
• Ghee or oil for frying.

Soak the rice for two hours and powder it fine with a little water in the grinder. Mash the bananas and add to the rice. Melt the gur with a little water. Strain, cool and add to the rice along with the coconut pieces. Keep this batter aside for half an hour. Heat ghee in a kadai. Pour spoonfuls of the batter to make a perfect round. When one side is cooked, turn the neiappams quickly and fry for a minute under a medium flame. Put it on the tissue papers on a plate and you can have it hot.

Try this and we are sure you would like it.


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