Njandu Mappas (Crab Curry in Coconut Milk)

Njandu Mappas (Crab Curry in Coconut Milk)


  • Crab-1/2 kg
  • Ginger garlic paste-2 tsp
  • Green chillies-4nos
  • Kokum or kudam puli-4 soaked in water
  • Turmeric powder- 1/2 tsp
  • Coriander powder-1/2 tsp
  • Curry leaves-few
  • Salt to taste
  • Mustard seed-1/2 tsp
  • Shallots- 3 No’s
  • Dry red chilli-4 nos
  • Oil-2tbsp
  • Coconut milk -1 cup thick milk
  • 1 cup thin second milk


In a kadai heat oil and crackle mustard seeds, dry red chilli, green chilli, shallots, ginger garlic paste and saute well until the shallots turn translucent.

Add turmeric powder and coriander powder and kokum with soaked water. Then add salt, second extracted coconut milk and crabs, mix well and cook the crabs until the gravy becomes thick.

Add the thick coconut milk and curry leaves and cook for about a minute. Finally, add 1 tsp coconut oil and switch off the gas.

Serve hot with rice or appam.

Appam Crab Curry

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