Amma making நண்டு கால்

Ingredients

• 300 g Imitation Crab Legs (cut into bite‑size pieces)
• 3 Green Chili (finely chopped; keep seeds if you like extra heat)
• 1 Onion (medium, thinly sliced)
• 1 handful Coriander Leaves (roughly chopped)
• 1 tsp Red Chili Powder (adjust to taste)
• 1/2 tsp Turmeric Powder (light colour powder)
• 2 tbsp All‑Purpose Flour (for light coating)
• to taste Salt
• 2 tbsp Ghee (traditional South Indian cooking fat)
• 1 tbsp Cold‑Pressed Oil (for quick sauté; any neutral oil works)

Instructions

1. Prepare the Ingredients

   Finely chop the green chilies, thinly slice the onion, and roughly chop the coriander leaves. Cut the imitation crab legs into bite‑size pieces.

   Time: PT5M

2. Season and Lightly Coat

   In a mixing bowl combine the crab pieces, red chili powder, turmeric, salt, and flour. Toss until each piece is evenly coated.

   Time: PT3M

3. Heat the Pan

   Add ghee and cold‑pressed oil to the skillet. Heat over medium‑high heat until the ghee melts and the oil shimmers.

   Time: PT2M

   Temperature: Medium‑high heat

4. Sauté Aromatics

   Add the sliced onion and chopped green chilies to the pan. Stir‑fry for 2‑3 minutes until the onion becomes translucent and the chilies release their aroma.

   Time: PT3M

   Temperature: Medium heat

5. Cook the Crab

   Add the coated crab pieces to the skillet. Stir‑fry for 4‑5 minutes, turning occasionally, until the coating turns golden‑brown and the crab is heated through.

   Time: PT5M

   Temperature: Medium‑high heat

6. Finish with Fresh Herbs

   Turn off the heat and immediately stir in the chopped coriander leaves. Give the dish a final quick toss.

   Time: PT1M

7. Serve

   Transfer the spicy crab stir‑fry to a serving plate. Serve hot as a snack or with steamed rice or flatbread.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g