Indian Crab Rasam (Crab Soup)

Among the versions of Indian Crab Rasam (Nandu Rasam), from rustic village-style to modern twists, this spiced South Indian Crab Soup stands out as both nourishing and tasty. Whether you cook with the meaty claws of mud crabs or the smaller legs of blue crabs, the choice is yours (EASY CRAB CURRY).

You can prepare the rasam paste from scratch with fresh spices or use a ready-made spice powder.

 

From a quick, simple crab rasam to a more elaborate version, the heart of the dish lies in a blend of Indian spices. Simmered with crab claws, tamarind juice, tomato, and curry leaves, it carries a bold, spiced taste.

Traditionally, Crab Rasam (Nandu Rasam) has been a trusted home remedy for cold, cough, and runny nose. A steaming hot serving not only warms the body but is also valued as a natural, homemade healing soup (LAMB SOUP INDIAN STYLE). 

Ingredients for Indian Crab Rasam
8 crab claws - lightly cracked
5 shallots - smashed
6 garlic cloves - smashed
1/2 inch ginger - smashed
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp fennel powder
½ tsp turmeric powder
2 sprigs curry leaves
2 bay leaves
1 tomato - thinly sliced
Tamarind juice - as needed
Chili flakes - as needed
Crushed black pepper - as needed
Water - as needed
Salt to taste
2 tbsp oil

How to Make Indian Crab Rasam
Heat oil in a pot.
Sauté shallots, garlic, and ginger until fragrant.
Add crab claws and stir for 2 to 3 minutes.
Mix in coriander powder, cumin powder, fennel powder, turmeric powder, curry leaves, bay leaves, and tomato.

Stir and cook on low heat for 2 to 3 minutes to combine all the ingredients. 

Pour water in.

Once simmered, season with tamarind juice, chili flakes, crushed black pepper, and salt.
Stir and turn off the heat.