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.