Tuesday, February 16, 2010

Indian Crab Soup/Nandu Rasam

How about for the time being, just for the time being, not forever though, we put aside the humble Rasam aside and usher in this Indian Crab Soup, aka, Nandu Rasam? No, no, please don't panic. No need to press the panic button for my recipe. I bet there are undeniably other pressing issues like money, love and family for us to press the panic button. I myself, no worries, I will automatically loan you my panic button if you badly need it. What I am trying to say right now and in return is that we don't have to completely forget about the humble simple plain rasam, yet we must keep our options open to this, another version of Indian Pepper Soup. Another nutritious healthy soup akin plain rasam, yet I reckon Nandu Rasam is a level higher up above the rest. The double doze of double packing healthy power for distancing cold and flu as well. I usually keep aside crab legs, or call it small or big crab claws, when I cook crab curry. Recipe in the pipe line by the way, hang on to your patience for the time being please. This Indian Crab Soup/Nandu Rasam, a typical authentic version, made in Nava-K's kitchen, indeed is a true calling and I sincerely believe you will love every slurp of it. Slurp!

1 tbsp black pepper (more or less. adjust as per taste)
1 tsp cumin seeds.
1 tbsp coriander seeds
1 tbsp white dhal/ulundu
*Soak in water for 10 to 15 mins. 
Other ingredients
1 bowl small crab legs
1 medium size tomato (slice thinly)
6 garlic (remove skin and smash) 
1 medium size onion (slice)
1 tsp turmeric powder
1 tbsp assam/tamarind juice (or per taste)
3 to 4 sprigs curry leaves
3 dried red chillies (broken to pieces)
1 tsp mustard seeds.
2 tbsp oil
Salt for taste
Drain water from spices and pound roughly in a mortar.
Add onion, garlic and tomatoes.
Pound again for a coarse paste.
Remove and keep aside.
Now, put in crab legs in the same batu tumbuk/mortar and pound to lightly crack them up.
Just gently will do. 
Remove and keep aside.
In heated oil, add pounded spice mixture, crab legs and tomato.
Stir for 3-4 mins over low heat until legs are light reddish. 
Add curry leaves, dried chillies, mustard seeds, turmeric powder and salt.
Stir, pour 1 litre water and tamarind juice.
Simmer over low heat.
When rasam is heated through, remove pot from heat.

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  1. wow... good recipe :). I love crab legs

  2. Wow!! wht a flavorful rasam. yummy....

  3. Wow Nandu rasam... My favorite.... I actually add the body also.... Very nice dear... ��

  4. You what Nava...I'm drooling over your pics....crabs are my favourite..we too use crab legs juice to make crab curry...this is my kind of rasam..loved it to the core...

  5. Wonderful dish, Nava! If only I'm living next door....... xoxo


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