Southindian Style Crab Soup/ Nandu Rasam is a winter favorite among tamilian community😏 During winter many of us suffer from back pain, joints pain, fever, cold, cough and headaches, this crab soup is a simple and effective remedy for all these ailments😇This soup can be served with bread or served as it is. We can also use heavy cream for a creamy and thicker texture😎
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500 Grams Crabs
10 Cloves Garlic (Peeled)
1 Inch Ginger(Peeled and Chopped)
1/2 Tbsp Cumin Powder
1/2 Tbsp Pepper Corns
1/2 Tbsp Turmeric + 1/4 Tsp Turmeric
1/2 Tbsp Fennel Seeds
1/2 Tbsp Desiccated Coconut (Koparai)
1/2 Tbsp Coriander Powder
3 Cloves
1 Inch Cinnamon
1 Star Anise
1 Dried Red Chilly
Small Piece Stone Flower
1 Dried Red Chilly
2 Sprigs Curry Leaves
1 Medium Tomato(Chopped)
1 Medium Onion(Peeled and Chopped)
2 Chicken Stock Cubes
1 Green Chilly
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Garnish with 1 Tbsp lime juice, 2 Tbsp Chopped Mint and Coriander.
Heat a wok on medium flame add oil and ghee. Once the oil and ghee starts to smoke add tomato, Onion, curry leaves, Chilly, whole spices and masala powders and fry all the ingredients on low flame.
Add 1 cup water and cook all the ingredients until the onions and tomato soften a bit.
Place on high flame allow the moisture to evaporate and transfer the masala to a mixer jar grind to form a smooth paste reserve.
Clean and wash the crabs reserve.
Heat a wok add the crabs and 4 cups water along with 1/4 tsp turmeric powder bring to a boil allow to cook for 10 minutes.
Once the crab has cooked for 10 minutes add stock cubes and masala paste stir and cook for 5 more minutes check for salt add if needed.
One has a choice to leave the soup thick and add cream or add water and dilute as needed. I've added 1 cup water and diluted the soup.
Bring to a rapid boil remove from flame garnish with mint, coriander and lime juice... serve hot...Enjoy 😋
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