CRAB SUKHE

Ingredients:
4 crabs (approx. 200 gms each)
3 medium onions; 1 1/2 cup scraped fresh coconut
1/2 tsp mustard seeds; 6-7 curry leaves
1/2 tsp turmeric powder
1 tsp Malwani masala; 1 tsp red chilli powder
1 inch piece ginger; 12-16 cloves; 4 tbs oil
A few sprigs of coriander leaves
1 lemon-sized ball of tamarind; Salt to taste

Procedure:
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each into two pieces.
Peel and finely slice the onions and ginger.
Peel the garlic. Clean, wash and finely chop fresh coriander leaves. Soak tamarind in one cup warm water for 30 minutes, remove the pulp, strain and keep aside.
Heat 1 tbsp oil in a pan and pan-roast the sliced onions and ginger, scraped coconut and garlic till light golden brown.
Remove from heat and cool. Add a little water and grind to a thick paste.
Heat the remaining oil in a pan, add mustard seeds and when they start crackling, add the curry leaves. Add the masala paste and cook on medium heat for 30 seconds, stirring continuously. Add turmeric powder, dry Malwani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring to a boil and add the crab pieces and claws. Cook further on medium heat for 10-15 minutes, stirring continuously or till the gravy becomes a little thick.
Serve hot, garnished with fresh coriander leaves.

CURRY LEAF SAMBAR

Ingredients:
Paste
5-6 red chillies; 1 tsp black peppercorns
1 tsp asafoetida powder; 2 tsps black gram dal (washed urad dal)
1 1/2 tsp uncooked rice; Approx. 30 curry leaves
A lemon-sized piece of tamarind pulp
2 cups water; Salt to taste
For tempering
2 tbs sesame oil; 1 tsp brown mustard seeds
1/4 tsp fenugreek seeds; 1 red chilli, halved

Procedure:
Paste: Place the red chillies, black peppercorns, asafoetida powder, black gram dal and rice in a heavy frying pan or skillet. Heat through gently until the spices become fragrant for about 2-3 minutes. Place in an electric blender or food processor. Add curry leaves, tamarind pulp and very little water. Blend to a fine paste. Dissolve the paste in 2 cups of water. Add salt to taste and set aside.
Tempering: Heat 2 tbs sesame oil in a heavy saucepan. Add the mustard seeds, fenugreek seeds and halved red chilli. When the mustard seeds splutter, add the dissolved paste, and simmer until the sambar thickens. Serve hot with rice and roasted papads.