Quick Crab Rasam

Ingredients

• Cooking oil
• Shallots, finely chopped
• 1 tsp Mustard seeds
• 1 Cinnamon stick
• 2 Cloves
• 1 Star anise
• 1 Cardamom pod
• Dried red chilies
• Curry leaves
• Crushed cumin seeds
• Green chilies
• Pounded ginger and garlic
• Crab legs
• Chopped tomatoes
• Salt
• Cumin powder
• Coriander powder
• Turmeric powder
• Black pepper
• Asafoetida (hing)
• Water
• Tamarind paste
• Fresh coriander, chopped

Method

1. Heat oil in a wok and begin sautéing chopped shallots.
2. Push the shallots to the side, add mustard seeds, and let them pop in the oil.
3. Add the cinnamon stick, cloves, star anise, cardamom, dried red chilies, and curry leaves.
4. Stir in the crushed cumin seeds, green chilies, and pounded ginger and garlic, sautéing until fragrant.
5. Add the crab legs and chopped tomatoes, stirring over high heat for one minute.
6. Add salt, cumin powder, coriander powder, turmeric powder, black pepper, and asafoetida.
7. Pour in water and add tamarind paste, mixing well and bringing the soup to a simmer.
8. Garnish with freshly chopped coriander before serving hot.