Nandu Rasam and Crispy Crab

Nandu Rasam and Crispy Crab

mustard seeds
fenugreek seeds
curry leaves
chopped onion
chopped tomato
chopped ginger
garlic
red chilli powder
coriander powder
turmeric powder
tamarind pulp
cleaned mud crab
salt
crushed black pepper
cleaned soft shell crab
semolina
ginger-garlic paste
lemon juice
1 tsp
1 tsp
25
4
2
2
3
3 tsp
2 ½ tsp
½ tsp
3 tsp
1 kg
to taste
1 tsp
2
as required
1 tsp
1 tsp

Instructions

1. Temper the mustard, curry leaves, and fenugreek in hot oil. Sauté the ginger garlic paste and onion till it turns light brown, then add the tomatoes and cook them. Next, add the mud crab along with all the spices after they’ve been ground, and cook it all.

2. Add water and turmeric pulp and bring it to a boil. Season with salt and black pepper, strain, and set it aside. For the crispy crab, marinate the crab in the spices for an hour, coat in semolina and deep fry till it is crisp. Serve the crab with hot rasam.