Crab Rasam
Nandu / Crab Rasam is very healthy and also good enough to boost your immunity. Crabs are considered to be high in protein and low in fat & calories. This rasam is a best way to beat off cold and flu.
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
For Rasam :
- 8 medium Crabs / Nandu (only their legs)
- 10-12 pearl onions (sambar vengayam)chopped
- 2 small tomatoes finely chopped
- 1 tbsp ginger garlic paste
- ¼ tsp Turmeric powder
- Salt to taste
- 1 tbsp gingelly oil
- 1 tsp Mustard seeds
- 2 Cloves
- 1 tbsp Fennel seeds (Saunf)
- ½ cinnamon stick
- 10 Curry Leaves
- 1 tbsp Chopped coriander
To Grind :
- 4 dry red chilies
- 1 tsp pepper powder
- ½ tsp Cumin seeds
- 1 tsp coriander seeds
- 5 pearl onions (sambar vengayam)chopped
Instructions
- Dry roast red chilies, peppercorns, cumin seeds and coriander seeds for a min on low flame. Remove from the heat and allow to cool. Grind it in a mixer to coarse powder. Add chopped pearl onions and grind again without adding water. Keep it aside.
- Marinate leg pieces with turmeric powder for 20 mins. Break the leg pieces using a pestle or cleaned stone and keep aside. Heat oil in a pressure cooker. Fry cloves and cinnamon. Add chopped onions and saute a while.
- Now, Add chopped tomatoes and ginger-garlic paste. Mash the pulp. Add leg pieces, ground masala paste and salt to taste. Mix well everything and add 5-6 cup water. Close the lid and pressure cook for 8-9 whistles. Remove from the heat.
- Once pressure settles, stir well rasam. Heat 1 or 2 tsp oil in a pan or kadhai. Temper fennel seeds and curry leaves. Add rasam to it and allow to boil. Garnish with chopped coriander and serve hot. You can sprinkle 1 tsp lemon juice at the time of serving.
Notes :
- We are breaking the leg pieces of crabs so that the crab meat combines well with the masala.
- You can store this rasam in refrigerator for 2-3 days. Before serving, reheat it and Enjoy
Recipe Notes
Products we recommend with this Recipe:
