Nandu rasam


Share Button

fullsizerender-16

fullsizerender-15

fullsizerender-14

fullsizerender-13

fullsizerender-12

fullsizerender-11

img_1807

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
Crab1/2 kg
Tomatoes3 big
Saltto taste
Black pepper1 teaspoon
Cumin seeds1 teaspoon
Garlic3 cloves
Whole coriander seeds1 tablespoon
Curry leavesfew
Turmeric powder1/4 teaspoon
Coriander leavesfew chopped
Tamarind pulp1/4 cup
Water4 cups

Ingredients to temper

Ingredients
Quantity
Sesame seed oil1 tablespoon
Mustard seeds1/2 teaspoon
Urad dal1/2 teaspoon
Curry leavesfew
Asafoetida1/4 teaspoon
Vengaya vadagam3 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.