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Rasam With Crab Legs
Prep: 50 min Cook: 35 min Servings: 5by Navaneetham Krishnan370 recipes>Lots of spices for its aroma and spiciness. Ingredients
- Spices
- 1 tbsp black pepper.
- 1 tsp cumin seeds.
- 1 tbsp coriander seeds
- 1 tbsp white dhal/ulundu
- Soaked in water for 10 to 15 mins.
- Other ingredients
- 1 bowl small crab legs
- 1 medium size tomato (sliced thinly)
- 6 pips garlic (remove skin and smashed)
- 1 medium size onion (sliced)
- 1 1/2 tsp turmeric powder
- 1 tbsp tamarind - add a bit of water and squeeze juice
- 3 to 4 sprigs curry leaves
- 3 dried red chillies (break into pieces)
- 1 tsp mustard seeds.
- 3 tbsp oil
- Salt for taste
Directions
- Drain off water from spices and pound roughly in a mortar.
- Add onion, garlic and tomatoes.
- Pound in for a coarse paste.
- Remove and keep aside.
- Now, put crab legs and pound to crack up the legs.
- Remove and keep aside.
- In heated oil, add spice mixture, crab legs and tomato.
- Stir for 3-4 mins until legs are light reddish.
- Add curry leaves, dried chillies, mustard seeds, turmeric powder and salt,
- Stir; pour 1 litre water and tamarind juice.
- Simmer over low heat.
- When rasam is heated through, remove pot from heat.
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