A foolproof crab rasam recipe from the Chettinad cuisine, made with freshly ground rasam podi! Super delicious and yummy!
So after a month’s break, the kitchen divas are back and this time with Chettinad Recipes. Years ago, in one of my visits to a restaurant called “Thalapakkatti” in Chennai, I had a dish 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 the crab rasam recipe many times at home but somehow I always thought something was missing. I did not find anything much online, neither could I get that right recipe from anyone. Then I came across the book called “The Bangala Table”. One look at the book and its breathtaking pictures, and I knew at sometime I will end up buying it. After resisting it for a couple of months, I finally gave in and bought the book. Much to my surprise, the book had a recipe for “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. It was such a delicious meal.
It is amazing how the right recipe eluded me for so many years and all I had to do was find the perfect recipe in the book. The book has loads of amazing Chettinad recipes which I am sure I am going to try soon. I think what makes Chettinad cuisine really unique is the fact that we use freshly ground spices for every dish and as per me, that just enhances the flavors so much more 🙂