Crab Pepper Masala

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This Crab Pepper Masala is AMAZING! with layers of flavor that you will be obsessed with. The freshly ground pepper masala gives you an earthy, mesmerizing taste with the right punch of heat.

crab pepper masala served in white bowl.

What is crab pepper Masala: 

Crab pepper masala is a simple, homestyle crab fry, we call “Nadu Varuval”. They are relatively simple to prepare, extremely flavourful and the pepper masala perfectly pairs with crab, that meld well with intricate flavors that does all the heavy lifting to this Chettinad crab. 

Making crab pepper masala can’t be easier than this or more delicious. 

The key ingredients for the pepper masala are very simple and pantry friendly, like peppercorns, fennels seeds, cumin seeds, garlic, and turmeric powder.

It is super comforting, spicy, that will warm you from the inside out. 

This Crab recipe is so easy to make, if you are the one who cooks crab for the very first time, I’m telling you, you can never go wrong with this recipe! 

This crab pepper masala makes enough to satisfy the crowd and perfect for you to entertaining. 

Reason to Love this Chettinad Crab: 

Delicious: They are tasteful, the crowd favorite, juicer, the crab cooks perfectly tender, the juice of the crab and masala brings you the greatest flavor, in simple words I must say it is super addictive. 

Its for year-around: You never need a special occasion to make a crab fry, you can make this recipe year-round. You don’t need special ingredients to wait for the available ingredients to make it. It is simple and straightforward. 

Spice level: If you’re worried about the spice level, you can control the heat as per your preference. 

How to make Crab Pepper Masala :

Chopped tomato, onion, garlic, and peppercorns, cumin, fennels seeds are taken in a white bowl.
Ingredients to make crab pepper masala are taken. (Note: Please check the recipe card below to get all the ingredients)
Garlic, peppercorns, turmeric powder, fennel seeds are in a blender.
To a blender add peppercorns, fennel seeds, turmeric powder, garlic, cumin seeds.
Ground spices are in the blender.
Pulse a couple of times to grind the spices.
Diced tomato, onion, and chili powder are in a blender
Diced tomato, onion, chili powder, and salt are added to the same blender
Ground spice puree in the blender
Pulse the onion and tomato to a fine puree( you can add 1 or 2 tbs of water for easy grinding). Pepper masala has ready now.
Curry leaves and cumin seeds are being cooked in a deep saucepan
To a deep pan, add sesame oil, once the oil heats up, add cumin seeds and 2 sprigs of curry leaves.
Spice paste and curry leaves are cooked in a deep saucepan.
Now add in the ground pepper masala
Pepper masala is being cooked in a deep saucepan
Bring down the heat, cover with the lid, cook the masala for 10 minutes stirring occasionally. The raw smell of the pepper masala has to disappear. The color changes to dark color and you can see a thin glaze of oil on the sides of the pan. It is a sign the pepper masala has been well cooked.
Chilli powder, Kashmir chili powder, and pepper powder are added to the masala in the deep saucepan.
Now Add chili powder, Kashmir chili powder, and pepper powder.
 Spices are cooked in a deep saucepan.
Stir and cook again for 5 to 6 minutes. Make sure the spices do not stick to the bottom of the pan.
Crab is being added to the saucepan.
Add the washed and cleaned crab.
 chettinad Crab is being cooked with spices in a deep saucepan
Coat the masala over the crab, mix well. Check for the salt.
Crab pepper masala is ready to be served.
Add water and allow the crab to cook. It takes around 15 minutes. The masala has to coat the crab, that is the right consistency to turn off the heat. Sprinkle chopped coriander leaves and serve. 

nandu varuval served in white bowl

Tips to make the best Crab Pepper Masala/Nandu Varuval: 

  • Crab: You can use any crab here, whatever easiest or most economical for you. Fresh crab has more flavor which gives you better Crab pepper masala. Look for blue crabs is generally considered to be the best tasting. 
  • Peppercorns: The dominant spice is peppercorns, you may use less or more as your preference. 
  • Fennel seeds: This one humble ingredient pairs extremely well with. Crab gives you more flavor & tastes this recipe. 
  • Oil: I have you used cold-pressed sesame oil, you can use any oil as per your taste. 
  • Garlic: I have taken 10 garlic pods that blend well with the masala gives you extra-ordinary flavors.
  • Grind the spice: You need to gound the spice first in the blender before you add onion and tomato, that helps in easy blending. 

FAQS:

1.HOW DO YOU SERVE CRAB FRY? 

This Chettinad crab fry can be served with rice, roti, idly, dosa, or appam. 

2. HOW LONG CAN I KEEP THIS NANDU VARUVAL?

Properly stored crab masala in an air-tight container can be refrigerated for 2 to 3 days.

Other Recipes you may like to try:

Chettinad crab masala

Crab Curryleaves Pepper Fry

Goan Prawn curry

Authentic indian Prawn curry Recipe

Quick and Easy Fish Curry Recipe

Chettinad vanjaram /Seer Fish Fry

Spicy Pomfret Masala

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Crab Pepper Masala


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Halal

Description

 

This Crab Pepper Masala is AMAZING! with layers of flavor that you will be obsessed with. The freshly ground pepper masala gives you an earthy, mesmerizing taste with the right punch of heat. 


Ingredients

Scale
  • 1 kg crab 

 

Ingredients to Grind: 

 

  • 2 tablespoon peppercorns 
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 10 garlic pods 
  • 1 teaspoon turmeric powder
  • 3 tomato 
  • 2 onion 
  • 1 tablespoon chili powder 
  • 1 teaspoon salt 

To make crab pepper masala : 

 

  • 2 tablespoon sesame oil 
  • 1 teaspoon cumin seeds 
  • 2 sprigs curry leaves 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon Kashmir red chili powder 
  • 1/2 teaspoon black pepper powder 

To garnish 

 

  • 1 sprig of coriander leaves. 

Instructions

  1. Wash and clean the crabs. 

 

Let’s make a ground pepper masala: 

 

  1. To a blender add peppercorns, fennel seeds, turmeric powder, garlic, cumin seeds, Pulse for a couple of times to grind the spices.  
  2. Then Add Diced tomato, onion, chili powder, and salt to the same blender, Pulse the onion and tomato to a fine puree( you can add 1 or 2 tbs of water for easy grinding). Pepper masala has ready now. 

 

Let’s make crab pepper masala: 

 

  1. To a deep saucepan or Kadai add sesame oil, once the oil heats up, add cumin seeds and 2 sprigs of curry leaves. Let the flavors of the curry leaves get infused in the oil. 
  2. In goes the ground pepper masala. Bring down the heat, cover with the lid, cook the masala for 10 minutes stirring occasionally. The raw smell of the pepper masala has to disappear. The color change has to change from light to dark and you can see a thin glaze of oil on the sides of the pan. It is a sign the pepper masala has been well cooked. 
  3. once the masala has cooked, add chili powder, Kashmir chili powder, and pepper powder. Stir and cook again for 5 to 6 minutes. Make sure the spices do not stick to the bottom of the pan. 
  4. Finally, Add the washed crab, Stir and mix the masala to the crab. Check for the salt. 
  5.  Add water and allow the crab to cook. It takes around 15 minutes. The masala has to coat the crab, that is the right consistency to turn off the heat.
  6. Sprinkle chopped coriander leaves and serve. 

Notes

Crab: You can use any crab here, whatever easiest or most economical for you. Fresh crab has more flavor which gives you better Crab pepper masala. Look for blue crabs is generally considered to be the best tasting. 

 

Peppercorns: The dominant spice is peppercorns, you may use less or more as your preference. 

 

Fennel seeds: This one humble ingredient pairs extremely well with. Crab gives you more flavor & tastes this recipe. 

 

Oil: I have you used cold-pressed sesame oil, you can use any oil as per your taste. 

 

Garlic: I have taken 10 garlic pods that blend well with the masala. 

 

Grind the spice: You need to gound the spice first in the blender before you add onion and tomato, that helps in easy blending. 

  • Category: Maincourse
  • Method: stovetop
  • Cuisine: indian

Keywords: crab pepper masala,chettinad crab, nandu varuval

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{Dry/Roast} Recipe NON-VEG | 30 Minutes Recipes | Chettinad Recipes | Lunch Recipes | Seafood Recipes | Side Dish for Bread/Roti {NON-VEG} | Side Dish for Rice {NON-VEG} | Side Dishes

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