Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 6 members
Description
Chettinad hotel was a must visit on our every visit to chennai as newly weds. I always used to order the non – vegetarian meals with some sides. On one such visit, their special of the day was nandu rasam. I immediately placed an order and it was spicy and flavoured with onion vadagam ( small onions mixed with urad dal and spices and sun-dried and then shallow fried ). From that first time I always wanted to give a try to the recipe. Back home no one eats crab other than my father – in – law and myself. So me wanting to try it out was being post ponded. Finally tried it out one day with my own recipe when my father – in – law was infected with a bad cold. The rasam helped my father – in – law feel really good and relived. It’s become a regular at home now to make this rasam during the cold months and when any one is suffering from a bad cold. Hoping this recipe does justice as it has in mine at all your home’s too.. Give a try, enjoy and benefit out of it as well.
Ingredients
Ingredients | Quantity |
|---|---|
| Crab | 1/2 kg |
| Tomatoes | 3 big |
| Salt | to taste |
| Black pepper | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Garlic | 3 cloves |
| Whole coriander seeds | 1 tablespoon |
| Curry leaves | few |
| Turmeric powder | 1/4 teaspoon |
| Coriander leaves | few chopped |
| Tamarind pulp | 1/4 cup |
| Water | 4 cups |
Ingredients to temper
Ingredients | Quantity |
|---|---|
| Sesame seed oil | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Urad dal | 1/2 teaspoon |
| Curry leaves | few |
| Asafoetida | 1/4 teaspoon |
| Vengaya vadagam | 3 crushed |
Method
- Pressure cook cleaned crab with water, salt to taste and the turmeric powder for one whistle.
- Crush whole pepper corns, cumin seeds, coriander seeds, curry leaves and garlic cloves together. Keep aside.
- Squeeze the tomatoes or blitz it in a food processor just to break down.
- Heat oil in a heavy bottomed vessel. Add mustard seeds, urad dal, vengaya vadagam and curry leaves.
- Once they crackle, add asafoetida and sauté for 30 seconds. Top with crushed garlic pepper powder.
- Sauté until a good aroma arises for another 30 seconds. Add the tomato purée. Mix well and sauté for 2 minutes.
- Top with the tamarind pulp. Mix and Pour the cooked crab with the water.
- Mix well. Taste and adjust seasoning. Top with coriander leaves.
