Nandu Rasam (Crab Legs Pepper Soup)

Old habits die hard, don't you think so? Even our cooking habits embossed and embedded in us by. Who else will drill cooking in our head, but our grandmothers and mothers? Girls must learn to cook their philosophy. Yes. Trust me. If you don't start cooking as young as you are, simultaneously you don't pick up the cooking tips from them, all hell would have broken loose those days. Sometimes they themselves can be the hell monsters. Literally pushing you, no matter what, you must cook. I know. I didn't have it all easier either. Knocks on the head and being pinched. Duh! Perhaps maybe, for the better? I really don't know what to say. Regardless, this habit of whenever its a crab dish at home (Malaysian Chilli Crab & Crab Curry), it must be in tandem with the claws or legs kept for Nandu Rasam until I am still till this day doing the same and of course, no complains from my Indian other half-half. And so, the story goes as well for this another version compared to the previous (Indian Crab Soup). Indian Pepper Soup (Mor Rasam) and crab legs in one. A tweeted and modernised version because I used store bought spice powder and of course, as usual, how can our Indian soup be perfected without turmeric powder (Turmeric Tomato Soup) and for Nandu Rasam, pepper is quintessential (Mixed Vegetable Soup). Nandu Rasam (Crab Legs Pepper Soup). Go ahead slurp in or like us Indian, banjir/flooded over rice. 

Ingredients

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

Spices

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

Method

When oil is heated, saute shallots, ginger and garlic for about 2-3 mins.

Add spices and crab legs.  

Stir together until legs becomes slightly reddish. 

Add dried chilies and curry leaves.

Stir again and pour 1/2 liter of water.

When soup is heated through, add tamarind juice and salt
Stir in coriander leaves and remove from heat.