| Quantity | Measure | Ingredients | Description |
| A | Few | Curry Leaves | for tempering |
| 3 | Tablespoon | Cooking Oil | for tempering |
| 1 | Medium | Onion | Grind |
| 10 | Large | Chillies, Red Dry | Grind |
| 1 | Ball | Tamarind | Grind |
| 6 | Flakes | Garlic | Grind |
| 1 | Teaspoon | Mustard Seed | Grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind |
| 6 | Nos | Pepper Corns | Grind |
| 1 | Nos | Coconut | Grind |
| 2 | Tablespoon | Coriander/Dhania | Grind |
| 12 | Nos | Crabs | Quantity can be varied |
Method
Wash the crabs, remove the shells and cut them in halves.
In a cooking vessel, put 3 tablespoons of cooking oil and make it hot and then put the washed curry leaves and fry. Add the ground masala, and fry it well. Add 3 to 4 cups of water sufficient to boil the crabs, and bring it to a boil. Put the crabs in it and simmer till the gravy is absorbed by the crabs. Add additional salt and vinegar to taste.
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