NANDU RASAM (CRAB RASAM)

here is your Nandu Rasam.
Normally we do not use the body while making rasam.
The body is for prattel, the claws for rasam.
Sorry no picture , as I cannot cook it now.


NANDU RASAM

Ingredients:
(A)
1 big bowl of crab legs ( pound to crack up the legs )
(B)
1 tbs black pepper
1 tbs coriander seeds
1 tsp cumin seeds
1 dry red chillie
Pound all these coarsely
(C)
1 tomato
6 pips garlic
1 medium onion
Pound all these coarsely
(D)
2 tbs oil
1 tbs tamarind paste
1 sprig curry leaves
3 dried chillie broken into pieces
½ tsp mustard seeds
Salt to taste
¼ tsp tumeric powder

Method:
Heat a pot with 2 tbs of oil.
Add in the ingredients from (A) (B) and (C).
Keep stirring well for about 5 minutes.

Now add in the mustard seeds, curry leaves, dry red chillies,
tumeric powder and salt.
Give it another good stir, the crab legs would have turned reddish.

Now add in about 1 ½ liters of water, and the tamarind paste.
Mix nicely and let it simmer slowly.
After some time you can see small bubbles coming out.
The rasam is ready to be served.
Keep a big box of tissue by your side.