"Chettinad Crab Thokku | How to Make Delicious Seafood Crab Thokku"

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This Chettinad Crab Thokku (Chettinad Nandu Thokku) tastes absolutely divine when served hot with steaming rice. You can even mix it well with rice and enjoy. Especially during rainy and winter seasons, it feels soothing and comforting for the body.

No matter what type of crab you use, when cooked with this masala method, it turns out delicious.

Among crab dishes, everyone loves crab rasam, crab gravy, and many more — and crab is available year-round. Many people are unsure how to cook crab, but don’t worry about that!

Try following this simple method — it’s very easy to make, and the taste will stick to your tongue making you crave for more!

Be sure to try this crab thokku recipe once this weekend; everyone at home will absolutely love it!

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Preparation Time

45 minutes

Serve

3-4 person

1 tablespoon - ginger garlic paste
Salt - as needed
1 ladle - groundnut oil
½ teaspoon - turmeric powder
2 teaspoons - coriander powder
1 teaspoon - chili powder
2 teaspoons - black pepper powder
2 sprigs - curry leaves

Place a kadai (pan) on the stove and heat it. Once hot, add oil.
Add ginger-garlic paste and crushed green chilies.
Once the raw smell goes off, add the chopped onions with a little salt and sauté well.
When the onions turn golden, add the tomatoes and continue sautéing.
After the onions and tomatoes have softened well, add all the spice powders one after another and fry them well.

Adjust the salt according to your taste and mix thoroughly.
Now add the cleaned crab, mix well, and pour about one tumbler (approx 200 ml) of water. Cover the pan and allow it to cook.
Once the water from the crab dries up, sprinkle pepper powder over it like gentle rain.
Stir it gently and let it simmer for about half an hour covered.
Now your aromatic, mouthwatering Chettinad Crab Thokku is ready to serve!

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Clean the crab thoroughly to avoid any unwanted smell.
Always fry the spice powders on medium heat to preserve the final taste.
Adding a little extra black pepper enhances the spicy and aromatic flavor.
Avoid adding too much water while cooking crabs; they release their own juices.
Gently stirring and slow-cooking in the final stage ensures the crab meat doesn’t break apart.

Chettinad-style Crab Thokku is a wonderful dish bursting with the aroma of the sea. It’s the perfect choice for both rainy and winter seasons. With this simple method, you can prepare restaurant-quality crab thokku right at home.

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