Crab Curry With Moringa (Drumstick) Leaves

Crab Curry With Moringa (Drumstick) Leaves - Plattershare - Recipes, food stories and food lovers
Crab is not only mine but my family's favorite, but getting crab (with flesh) is very difficult here in Bangalore. I use to have a look at crabs whenever I go to market for getting fish, but this time I found the crabs with heavy weight and suddenly I got six of them.
Since its summer and crab is not good for summer, I prepared crab with drumstick leaves which is good for summer. Also the curry taste delicious and the aroma was unbeatable. I would say this is as a 'Finger Licking Curry'. I accompanied this with steamed rice and egg omelets.
4 from 1 vote
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty, Spicy
Calories 81 kcal
Servings 5


  • 2 handful Drumstick Leaves moringa, murunga elai
  • 6 Crab
  • ¼ teaspoon Mustard seeds
  • 2 teaspoon cumin seed
  • ¼ teaspoon Fenugreek Methi seeds
  • 3 Onions
  • 1 ½ Tomato
  • 1 tbsp Ginger garlic paste
  • 1 ¼ teaspoon Chili powder
  • 2 ½ teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 3 tbsp Coconut grated
  • 1 handful Coriander
  • 1 tbsp Oil Sesame/Gingelly oil or Coconut oil


  • Peel and roughly chop the onions, crush them in a blender or in mortar and pestle.
  • Finely chop the tomatoes and coriander leaves. Keep it aside.
  • Remove the drumstick from stalk, clean in running water, drain the water and keep it aside.
  • Grind the grated coconut along with 1 ½ tsp of cumin seeds to a fine paste by adding water.
  • Heat oil in a heavy bottom and wide mouth kadai, add in mustard seeds, leftover cumin seeds, fenugreek/methi seeds and wait till they crackle.
  • Add in the drumstick/moringa leaves and cook until the leaves turn dark green in color.
  • Add in the onions and ginger-garlic paste and cook until the raw smell goes off or the onions turn to golden brown in color.
  • Add in the tomatoes, cook until they turn mushy and the oil separates along the sides.
  • Add in the spice powders (turmeric, chili and coriander powder) and cook until the raw smell goes off.
  • Pour in a cup of water, bring it to boil and now pour in the grounded coconut paste, bring it to boil for few mins or until the raw smell goes off.
  • Add in two pieces of crabs, cover and cook for few mins or until the oil floats on the top.
  • Add in all the other crab pieces, cover and cook for few mins or until the crab is cooked (the crab changes to blue color).
  • Remove the lid and keep in medium flame, until the curry thickens.
  • Serve hot. Goes out well with steamed rice for lunch.

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4 from 1 vote

Recipe Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg

Madraasi Deepa
Madraasi Deepa

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