Chili Crabs, the legs of the crabs are normally kept aside to be used as an ingredient for nandu rasam. Nandu rasam literally mean crab legs pepper soup - a traditional soup cooked with spices, tamarind juice and the crab legs itself. We Indians believe that this soup is a good remedy for those who are down with flu, offering congestion relief. The aromatic soup can be served as a side dish or even with rice as main course.
8-10 crab legs - cracked
5 shallots - sliced thinly
1 inch ginger - sliced thinly
5 garlic - chopped
4-5 dried red chilies - cut into sections
2 sprigs curry leaves
2 tbsp tamarind/asam juice
2-3 stalks coriander leaves - roughly chopped
3 tbsp oil
salt for taste
1 tbsp coriander powder
1 tsp cumin powder
1 1/2 tsp turmeric/kunyit powder
1/2 tsp black pepper powder
1/2 tsp white pepper powder
When oil is heated, saute shallots, ginger and garlic for about 2-3 mins.
Add spices and crab legs.
Stir together until the legs becomes pink in color.
Add in dried chilies and curry leaves.
Stir again and pour in 1/2 liter of water.
When soup is heated through, add tamarind juice and salt.
Give a good stir and mix in coriander leaves before removing from heat.