Molagapodi Ghee Poached Crab Idli

Ingredients

• ½ cup Idli batter, fermented overnight
• 100 g Fresh mud crabs, cleaned and shelled
• 1 tbsp Ghee
• 1 tsp Kolambu masala powder
• 2 tbsp Coconut flesh, pureed
• 1 tsp Tamarind extract
• 2 tbsp Onion, finely chopped
• 2 tbsp Tomato, finely chopped
• 1 Green chilli, finely sliced
• 1 tsp Ginger, grated
• 1 tsp Garlic, minced
• 5–6 Curry leaves
• ¼ tsp Turmeric powder
• ½ tsp Red chilli powder
• ½ tsp Coriander powder
• 1 tsp Molagapodi spice blend
• a few sprigs, for garnish Amaranth cress
• ⅕ tsp MSG
• 1 tsp Lemon juice

Method of Preparation

Chef Ajay Chopra

1. Prepare the Idlis

   Grease small moulds with a little oil and pour in the idli batter. Steam for about 12–15 minutes until soft and bouncy. Remove from the moulds and set aside.

2. Cook the Crab

   Boil water in a large pot, add salt and add the crabs. Cook for about 5–7 minutes until they turn bright red. Remove, allow to cool and carefully remove the crab meat.

3. Make the Crab Sauce

   Heat ghee in a pan. Add chopped onion, garlic, ginger and curry leaves and sauté until fragrant. Add tomatoes and cook until soft. Mix in Kolambu masala, coconut puree, tamarind extract and the remaining spices.

4. Coat the Crab Meat

   Add the crab meat to the sauce and stir well so that it absorbs the flavours.

5. Assemble the Dish

   Place the idlis on a serving plate and spoon the crab mixture over them. Sprinkle with Molagapodi and top with fresh amaranth cress. Finish with lemon juice.