Nandu Rasam | Crab Rasam | Crab Soup with Step by step photos. Crab is a delicious sea food. It is very good for cold and cough especially for kids. Crab rasam can be had with hot rice and best home remedy for cold. I very recently started cooking crab and I am learning new recipes from my friends. This Nandu recipe is one which I loved and it is really delicious with the flavour of crab. I have tried a Nandu roast too will share the recipe soon.
But if you are in a hurry I tell you please don’t attempt to eat Crab as we need to have some patience and this is from my experience. Now let’s see how to prepare Nandu Rasam.
How to make Nandu Rasam
2. Blanch tomatoes for the rasam.Heat a pan with water and drop in the tomato and cook till the skin of the tomato start to peel.
3. Remove the skin of the tomato and mash it with the hands. Extract tamarind juice and set aside. Heat a pan with oil. To this add Mustard seeds, Cumin seeds, Crushed Garlic, Curry Leaves and chopped small onions.
5. Next add the crushed tomato and tamarind water to the pan and mix well. Add the required salt.
6. Finally add in the cleaned crab .Mix well and cover cook in a low flame till the crab is cooked completely. Switch off the flame and add in a fistful of coriander leaves and keep the vessel closed till you serve.
Serve hot with Rice.
I served my Nandu Rasam with Steamed Rice ,Nandu Roast and Fish Fry. Follow me on Instagramto get to know my everyday cooking.
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📖 Recipe
Nandu Rasam | Crab Rasam | Crab Soup
Standard 1 cup measures 240 ml
Ingredients
- Nandu / Crab – ½ kg
- Tomato – 2
- Oil – 1 tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Crushed garlic – 3 nos
- Curry Leaves a spring
- Shallots / Small Onions – 6 nos
- Tamarind – small lemon sized ball
- Salt as needed
- Turmeric powder – ½ tsp
- Rasam Powder – ½ tsp
- Coriander leaves a fistful to garnish
To Roast and Grind:
- Pepper Corns- 1 tsp
- Fennel Seeds – 1 tsp
- Fenugreek Seeds – ½ tsp
Instructions
- Clean the crab and set it ready. In a pan dry roast the pepper corns, Fennel seeds and fenugreek seeds till u get a nice aroma. Cool down and grind it to a coarse powder and set it aside.
- Blanch tomatoes for the rasam.Heat a pan with water and drop in the tomato and cook till the skin of the tomato start to peel.
- Remove the skin of the tomato and mash it with the hands. Extract tamarind juice and set aside. Heat a pan with oil. To this add Mustard seeds, Cumin seeds, Crushed Garlic, Curry Leaves and chopped small onions.
- Saute well. Next add in the roasted and ground masala powder along with rasam powder and saute for few mins.
- Next add the crushed tomato and tamarind water to the pan and mix well. Add the required salt.
- Finally add in the cleaned crab .Mix well and cover cook in a low flame till the crab is cooked completely. Switch off the flame and add in a fistful of coriander leaves and keep the vessel closed till you serve.
Chitz
Yummy they look 🙂 Have bookmarked, will make when i get some crab 🙂
Audrey
Didn't like the fenugreek added to the powder-gives a bitter taste.
sharmila kingsly
You can skip them.