Nandu in English

Nandu in English | Nandu Kulambu & Nandu Rasam Making | Benefits

  • Post category:Food

Nandu in English

  • Nandu meaning in English is “Crab“

Nandu in Hindi

  • Nandu in Hindi is “Kekda / Kuriya

Nandu in Telugu

  • Nandu in Telugu is “Peetha / Pitha“

Nandu in Malayalam

  • Nandu in Malayalam is “Njandu“

Nandu in Marathi

  • Nandu in Marathi is “Khekra“

Nandu in Kannada

  • Nandu in Kannada is “Denji“

Nandu in Bengali

  • Nandu in Bengali is “Kankara“
nandu english name

What is Nandu?

Nandu, also known as Crab in English, is a delectable seafood delicacy that has captured the hearts and taste buds of many food enthusiasts. This crustacean, with its unique appearance, shape, and size, offers a culinary experience like no other. In Tamil cuisine, nandu is a popular ingredient used in a variety of traditional recipes, adding a rich and savory flavor to dishes.

Crabs are known for their distinctive appearance, characterized by their hard exoskeleton, jointed limbs, and broad, flat bodies. Their claws are a defining feature, often used for capturing prey and defense. The size of crabs can vary significantly depending on the species, with some being as small as a few centimeters while others can grow to be quite large.

Nandu, known as “Kekda” or “Kuriya” in Hindi, is referred to as “Pitha” in Telugu, “Njandu” in Malayalam, “Khekra” in Marathi, “Denji” in Kannada, and “Kankara” in Bengali.

In Tamil Nadu, a state in southern India known for its vibrant culinary scene, nandu is a prized ingredient that features prominently in many local dishes. From spicy crab curries to flavorful crab masalas, Tamil nandu recipes showcase the versatility of this seafood favorite. The rich and succulent meat of the crab pairs perfectly with a myriad of spices and seasonings, creating dishes that are bursting with flavor.

Whether enjoyed in a spicy curry or as part of a fragrant biryani, nandu adds a unique taste and texture to any meal. Its delicate sweetness and tender flesh make it a sought-after ingredient in both traditional and modern cooking. For seafood lovers looking to explore new flavors and culinary experiences, nandu is a must-try ingredient that promises to delight the taste buds and satisfy the appetite.

Types of Nandu

Here are some popular varieties found in Tamil Nadu:

  1. Kadu Nandu (Mud Crab): Mud crabs are highly prized for their sweet and succulent meat. They are often cooked in various traditional Tamil Nadu dishes like crab curry, crab masala, or crab fry.
  2. Nila Nandu (Blue Swimming Crab): Blue swimming crabs are another favorite among seafood lovers in Tamil Nadu. They are versatile and can be prepared in different ways, such as crab roast, crab curry, or crab biryani.
  3. Thenga Nandu (Coconut Crab): Coconut crabs are known for their tender meat and are often used in dishes like thenga nandu masala (coconut crab masala) or thenga nandu curry (coconut crab curry).
  4. Kakkai Nandu (Sand Crab): Sand crabs are smaller in size compared to mud crabs and blue swimming crabs but are still enjoyed for their unique flavor. They are commonly used in dishes like kakkai nandu kuzhambu (sand crab curry) or kakkai nandu varuval (fried sand crab).

Health Benefits of Nandu

Nandu, or crab, offers more than just a delightful culinary experience; it also comes packed with impressive health benefits. This seafood delicacy is a treasure trove of macronutrients, providing essential proteins and fats vital for muscle health. Additionally, nandu is a rich source of crucial vitamins and minerals that contribute to overall well-being.

An outstanding feature of nandu is its high omega-3 fatty acids content, known for promoting heart health and reducing inflammation. Moreover, crabs contain chondroitin and glucosamine, beneficial compounds that support joint health and mobility.

For those seeking to boost their iron levels, nandu is an excellent dietary choice. Iron is essential for healthy blood and can help prevent conditions like anemia. By incorporating crab into your meals, you not only enjoy its delicious taste but also reap the nutritional benefits it offers, making it a smart addition to a balanced and health-conscious diet plan. So, the next time you savor a crab dish, relish the fact that you’re not just treating yourself to a culinary delight but also nourishing your body with a variety of health-boosting nutrients.

Culinary Inspirations: Recipes Featuring Nandu

Crab, or nandu, is not only a delectable seafood choice but also a versatile ingredient that can elevate your culinary creations to new heights. From traditional dishes that have stood the test of time to modern and innovative recipes, nandu offers a world of possibilities in the kitchen.

In various cuisines around the globe, crab plays a starring role in classic dishes that have been passed down through generations. Whether it’s the famous Singaporean chili crab, the comforting Louisiana crab boil, or the delicate Japanese kani salad, each culture has found unique ways to showcase the sweet and succulent flavors of nandu.

For those looking to experiment with new flavors and techniques, incorporating nandu into modern recipes can bring a fresh twist to your meals. Imagine indulging in a creamy crab risotto, a spicy crab linguine, or even a crispy crab cake slider for your next gathering. The options are endless when it comes to infusing the rich taste of crab into contemporary dishes that are sure to impress your guests.

If you’re eager to try your hand at preparing nandu at home, two must-try recipes are Nandu Kulambu, a flavorful crab curry bursting with aromatic spices, and Nandu Rasam, a comforting crab soup that warms the soul. These dishes not only showcase the unique taste of crab but also highlight its versatility in both hearty stews and light broths.

How to Make Nandu Kulambu (Crab Curry)

Nandu Kulambu


  • 2-3 medium-sized crabs, cleaned and washed
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)
  • 2 tablespoons coriander powder
  • 1/2 cup coconut milk (optional)
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish


  1. Prepare the crabs: Clean the crabs thoroughly. Remove the outer shell and break them into pieces. If they are too large, you can cut them into halves.
  2. Saute the aromatics: Heat oil in a large pan or kadhai. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves, chopped onions, and slit green chilies. Saute until onions turn translucent.
  3. Add spices: Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Then, add turmeric powder, red chili powder, and coriander powder. Stir well to combine.
  4. Cook tomatoes: Add chopped tomatoes and cook until they turn soft and mushy.
  5. Add crabs: Now, add the cleaned crabs to the pan. Mix them well with the masala.
  6. Simmer: Cover the pan and let the crabs cook on low to medium heat for about 10-15 minutes. Stir occasionally to ensure they cook evenly.
  7. Adjust consistency: If you prefer a thinner gravy, you can add water at this stage. If you prefer a thicker consistency, skip this step.
  8. Coconut milk (optional): If you want to enhance the flavor and creaminess, you can add coconut milk at this stage. Stir well and let it simmer for a few more minutes.
  9. Season: Adjust salt according to your taste.
  10. Garnish and serve: Once the crabs are cooked and the curry reaches your desired consistency, garnish with fresh coriander leaves.
  11. Serve: Nandu Kulambu is best enjoyed hot with steamed rice or dosa.

How to Make Nandu Rasam (Crab Soup)

Nandu rasam

Nandu Rasam, or Crab Soup, is a tangy and flavorful dish that’s perfect for a light meal or as a starter. Here’s a simple recipe for you to try:


  • 2 medium-sized crabs, cleaned and washed
  • 1 large tomato, chopped
  • 2-3 green chilies, slit
  • 1 teaspoon tamarind paste or lemon juice
  • 1 tablespoon chopped coriander leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon rasam powder (you can find this in Indian grocery stores)
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • Salt to taste
  • 2 tablespoons oil
  • Water
  • Fresh coriander leaves for garnish


  1. Prepare the crabs: Clean the crabs thoroughly and break them into pieces.
  2. Make tamarind extract: Soak tamarind in warm water for about 10 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard any solids.
  3. Cook the crabs: In a pot, add the cleaned crabs along with chopped tomatoes, green chilies, turmeric powder, and salt. Add enough water to cover the crabs. Bring it to a boil and then simmer until the crabs are cooked through. This may take around 10–15 minutes. If needed, you can beat or grind the crab bones so that the essence is released.
  4. Prepare the rasam base: In another pan, heat oil. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
  5. Add aromatics: Add chopped ginger and garlic to the pan and sauté until they turn golden brown.
  6. Add spices: Add rasam powder to the pan and sauté for a minute to release the flavors.
  7. Combine the crab stock: Once the crabs are cooked, strain the stock from the crab and tomato mixture into the pan with the spices. Discard the crab shells and tomatoes.
  8. Add tamarind extract: Add the tamarind extract or lemon juice to the pan. Adjust the amount according to your taste preferences.
  9. Simmer: Let the rasam simmer for a few minutes until it slightly thickens and the flavors meld together.
  10. Garnish and serve: Garnish the Nandu Rasam with chopped coriander leaves. Serve hot as a soup or with steamed rice.

Nandu Rasam is best enjoyed hot, and its tangy flavor pairs well with rice or can be served as a comforting soup. Adjust the spiciness and sourness according to your taste. Enjoy your flavorful Nandu Rasam!