Nandu Rasam

NANDU RASAM
Ingredients:
crab - 4
tamarind - size of a lemon
tomato - 2
garlic - 5 - 7
pepper - 2 tsp
jeera - 1 tsp
turmeric powder - 2 pinches
hing - 2 pinches
mustard seeds - 1 tsp
urad dal - 1 tsp
red chillie - 2 -3
curry leaves - 5 - 10
corriander leaves - 1 tsp
oil - 2 tsp
water - 3 cups
salt to taste


Method:
- make a puree with tomatoes

- powder the jeera and pepper coarsely
- clean and wash the crab
- add 2 cups of water and boil it for 5 - 7 minutes
- remove the water alone and keep it aside

- make a fine paste with the tamarind and mix it with a cup of water

- crush garlic

- in a wok add oil
- add the mustard seeds when the oil is hot- add urad dal and wait until its golden brown in colour
- add the red chillies, garlic and curry leaves
- fry
- add the tamarind water, turmeric powder, salt, hing and leave it to boil
- add the tomato paste and leave it to boil.

- now add jeera and pepper
- add the corriander leaves and boil for 2 - 3 minutes

- add the crab water and leave it to boil for 1 min and remove from fire.

Method 2:
This is the way my mother in law prepares. She gave me a suggestion to break the legs of the crab and grind them into a fine paste. Instead of using the stock of the crab as how I prepared, she just added the ground paste. By this the taste remains the same but the rasam becomes even more thicker.

Note:
this rasam creates heat in the body. This is very good for cold and running nose. Can be taken along with rice or as a soup.