Spicy Crab Rasam (Nandu Rasam)

Ingredients

• Cooking oil
• Basic aromatics (onion, ginger, garlic)
• Blue swimmer crabs (cleaned and pieces cracked)
• Spice blend (with tomato, green chili, ginger, garlic)
• Turmeric powder
• 1 tablespoon salt
• 1 tablespoon cumin powder
• 1/2 tablespoon coriander powder
• 1 liter water
• Mustard seeds
• Dried chilies (chopped)
• Shallots (chopped)
• 2 sprigs curry leaves
• Fresh coriander leaves (chopped, for garnish)

Method

1. Heat oil in a wok or deep pan over medium heat.
2. Add basic aromatics (onion, ginger, and garlic) and sauté until fragrant.
3. Add the blue swimmer crabs and fry them in the oil for about a minute.
4. Stir in the spice blend containing tomato, green chili, ginger, and garlic.
5. Add a spoonful of turmeric powder, 1 tablespoon of salt, 1 tablespoon of cumin powder, and 1/2 tablespoon of coriander powder. Mix well.
6. Pour in 1 liter of water, cover the wok, and boil on high heat for 15 minutes.
7. In a separate small pan, prepare the tempering: heat oil and add mustard seeds.
8. Once the mustard seeds begin to pop, add the chopped dried chilies, chopped shallots, and 2 sprigs of curry leaves. Sauté until fragrant and browned.
9. Pour the tempered spice mixture directly into the boiling rasam.
10. Garnish with freshly chopped coriander and serve.