Chettinad Recipes : Crab Rasam
So after a break of a month the kitchen divas are back and this time with Chettinad Recipes.Years ago, in my visit to a restaurant called "thalapakkatti" in Chennai I had drank something called Crab Rasam. I liked it so much that I had two servings of that for lunch and nothing else. The crabbiness blended superbly with the usual pepper, garlic and other spices in rasam. I tried replicating it many times at home but somehow I always thought something was missing, not much was found online or on asking various people and then I came across the book called "The Bangala Table". One look at the book and its breathtaking pictures I knew at sometime I will end up buying it, after resisting it for a couple of months I finally gave in and to my surprise the book had a recipe of "Crab Rasam"
I tried the recipe and bingo that was it. I think I have now found my foolproof crab rasam recipe. The recipe uses crab claws (I used the whole crab) which are finally removed from the rasam before serving. So I made a crab masala out of the crabs I took out. I was a delicious meal.
For the rasam podi
For the rasam
- For the rasam podi, dry roast the coriander seeds, red chillies and peppercorns for about one minute and then add the toor dal and cumin seeds. When the dal and cumin starts to brown slightly take them off the heat and let it cool a bit. In a mixer or a mortar pestle (I used themortar pestle and I think that makes so much difference to the final product) grind the spices to a coarse powder. Add the shallots and garlic to the spice mixture and continue pounding until well blended.
- In a pressure cooker heat oil, when the oil is hot add the cumin and onions. When the onions turn translucent, add the tomatoes, curry leaves. Fry for 2-3 minutes and then add the crab. Mix well and sautee for about 2 minutes.
- Pour 4 cups of water and salt and close the lid. Once the pressure builds up, reduce the flame and let it cook for about 7-8 minutes. Allow the steam to escape before you open the cooker lid.
- Add the rasam podi (like I said I added only half), lime juice and some water ifneeded to achieve the rasam consistency. Boil for about 3-4 minutes and remove from heat.
- Garnish with fresh coriander leaves and serve as a soup or with rice.
Note : I ended up using only rasam, for our masala and spice level it was enough half.
This recipe is part of the endeavor to create a collection of recipes of Chettinad Recipesin collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on thisPinterest board
Other Chettinadrecipes this week from #thekitchendivas.