This rasam recipe requires more work than the earlier Rasam recipe that I have shared here. I'm not sure how many of you are aware of using crab legs to make rasam, but it's surely popular among the Indians. I have heard that having this rasam works wonders to clear flu and cold, but I myself am not really sure if its true! Well, as always, you'll never know untill you try it yourself!
I am not going to use the instant rasam powder for this recipe. Instead, I will pound the needed spices as the base for this rasam. Now, let's move on to the recipe.
The spices for the base:
2 tablespoons of black pepper.
1tablespoon of cumin seeds.
1 tablespoon of coriander seeds
1 tablespoon of white dhall
Put all these ingredients into a small bowl and pour water over to soak for 10 minutes.
Other ingredients needed:
1 bowl of small crab legs
1 medium size tomato (sliced thinly)
6 pips garlic (smash and remove skin)
1 medium size onion (sliced)
salt and enough oil
Other ingredients to be added:
1 tablespoon of saffron powder
1 tablespoon full of tamarind
some curry leaves
3 dried red chillies (break into pieces)
1 1/2 teaspoons of mustard seeds.
Drain out the the water from the spices and pound roughly in a mortar. Add in the onions, garlic and tomatoes and keep pounding to a coarse paste.
Remove and keep aside. Now, put the crab legs into the mortar and pound to crack up the legs.
Remove and keep aside.
Add 3 tablespoons of oil into a pot and when oil is heated, all all these ingredients inside. Keep stirring for 5 minutes until the legs turns reddish.
Next, put in the curry leaves, dried chillies, mustard seeds, saffron powder and salt to taste. Cook for 3 minutes and add 1 1/2 litres of water inside. Mix the tamarind with some water and pour inside the pot. Let it simmer on slow fire until you see the small bubbles coming out. The Rasam with crab legs is ready to be served. Something different than the normal rasam you have in indian restaurants.