“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Spicy Crab(Njandu) masala
Published On: 27 Oct 2005
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Garam Masala
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Dry roast peppercorns, fennel seeds, grated coconut and cinnamon and grind it to a fine paste.
Heat oil in a pan or a kadai.
Add bay leaf followed by onions and fry well.
Add ginger-garlic paste and fry, till it turns golden brown.
Add tomato and salt.
Add all the powders and fry, till the tomato gets mashed and the oil starts to separate.
Add crab and fry.
Add the ground paste along with a cup of water.
Add salt, if reqd.
Cook, till it gets thick.
:- Serve with chappathis or white rice.
Really this was very very tasty.
It was an excellent recipe. All of us liked it very much. It tasted much better with coconut....My kids loved it a lot...Thank u very much for putting up this outstanding recipe.
Thanks for ur recipe tips. I am going for preparation of crab pepper masala. Thank you.
A very tasty dish! thanks for the recipe..i did like to add a small suggestion..adding a little more coconut makes this dish even more tastier..
Hi Santhi.Very good curry.It was the first time I`d ever attempted to make crab & I simply did`nt know how to cook it.Saw ur recipe & liked it a lot.Only suggestion I`d make is to add a little more coconut to the dish.Nice of you to share your recipe with strangers.Thanks.
Kallumakkai roast is a spicy fried delicacy and is much favo...
Kakkaerachi Roast is one of my favourite curry. Kakkaerachi ...
This mint flavoured fish fry is flavoured with mint leaves, ...
Fish Curry is made in so many different ways in Kerala. You ...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements