Monsoon Special Muthia's In Khara Kolim

Posted By : Joanna Dsouza 

Mutheys or some call it Muthais these are small breed of Field Crabs available only once every year on the very first days of the heavy rains

Different families have different versions of Crab preparation

The Agri Koli style is instead of Groundnuts they use Roasted Gramflour ( Besan ) Ginger , Garlic , Green Chillies , Bottle Masalaand Roasted Coconut

As far as I have been eating and cooking I think Kirolkars  , Khalaikars , and Kulekars they do this type of Stuffing , Which consists of Groundnuts , Rice flour , Bottle Masala and Khara Kolim

    

Ingredients  Required :

6 to 8  Muthey Crabs ( simply detache the shell wash the crabs of any impurities in cold water and keep aside along with the shells , Pls don’t chop Mutheys ) 

2 table spoon Groundnuts (Roasted & Ground to Powder  )

1 cup Rice flour

2 spoon full East Indian Bottle Masala

1 large tablespoon full Khara Kolim (Agoticha) ( Balchao ) 

3 to 4 tablespoon of Oil or  as requirement

1 tablespoon Tamarind diluted in ½ cup water 

 Preparations  Of Stuffing :

First step preparation of Muthey’s Shell Stuffing

On a dry pan roast the Groundnuts and grind to fine powder

On the same pan roast the Rice Flour on slow flame

As you stir add the Groundnuts Powder

Then add your Bottle  Masala

Then add  Khara  Kolim

Add 2 tablespoon of oil  and saute until  it gives pleasant Fragrance and make sure

This mixture is  thoroughly cooked  Until Rich Golden Brown Colour

Final Method Of Preparation :

Take the Muthey shells and start stuffing the shells with Roasted  Khara Kolim Mixture

Then with simple White  Thread tie them to each of your Crabs

Now with the left over  Khara Kolim Mixture

Add to that little bit of additional East Indian Bottle  Masala

Add Tamarind juice

1 cups of water 

Add little bit of Salt 

Give it a gentle stir to mix up to make a gravy for this Dish

Heat cooking vessel on medium heat

Add the Gravy that you readied in the bowl

Then add the stuffed Mutheys slowly one by one placing in all corners and center 

Add 1 cup water to make enough but thick gravy   

Add  balance 1 to 2 tablespoon of Oil one last time

Mix Gently and cook all this on slow flame

Until the gravy is nice and bit  thick and until  done

This dish goes very well with East Indian Handmade Rice Rowtys