Tuesday, December 16, 2008

Nandu Rasam

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

- 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.

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.


Innie said...

Hi I heard that crab rasam is very good for platelet formation. People with dengue fever should take crab rasam is this true?Learnt this from a friend who was on the way to hospital with this crab rasam for the ill friend....

Anonymous said...

Didn't turn to be a good recipe. Not worth a try.