Rasam, a Zen nutritious
Indian spiced soup, is already a powerhouse on its own (RASAM VARIATIONS UNIQUE TWISTS). Now, imagine adding
crab claws (often called crab legs) to it – transforming it into what’s known
as Indian Crab Soup or Nandu Rasam. This dish becomes an explosion of Zen flavors and nourishment for the mouth, throat, and stomach, embodying
mindful eating without sacrificing taste.
Despite its health benefits, Nandu Rasam is surprisingly absent from buffet tables, social gatherings, and functions among Indians. While crab dishes often make appearances at family events, this flavorful soup is usually overlooked. Instead, spicy mutton, spicy chicken, sambar, and kurma dominate the scene - even though they’re not necessarily more cost-effective.
Could this omission be contributing to the rising obesity rates in the Indian community (OBESITY IN INDIAN WOMEN IN MALAYSIA)? After all, a bowl of crab rasam is a mindful, lighter alternative to carb-heavy, meaty meals, particularly during dinner, which is often served after 8 pm.
Crab Rasam is also a Zen natural remedy for cold, flu, and congestion - have you tried it?
In my home, whenever I prepare crab (NAVA'S MASALA CRAB & NANDU RASAM TIPS), the claws or legs are reserved for Nandu Rasam. It's my Zen style to my tradition, and pairing a spicy crab dish with this flavorful soup turns lunch into a truly delightful experience. There’s nothing quite like pouring rasam over rice, enjoying it alongside the crab and a veggie dish (BANANA FLOWER STIR FRY).
Over the years, I’ve made countless variations of crab rasam, tweaking the ingredients while preserving the essential crab claws and spices. The picture at the top showcases Kanda Nandu/Mud Crab Rasam, Indian-Style Pepper Crab, and Spinach Kadayal. Isn’t it the perfect Zen Value Indian Crab Rasam Set Lunch?
Cooking Indian Crab Rasam / Nandu Rasam / Crab
Rasam
Types of Crab
You can choose between flower crab or kanda nandu/mud crab for your Nandu Rasam. Both types need a light bashing or
cracking, allowing the meat to infuse into the rasam while also making it
easier to eat.
While blue crabs can be stored in the fridge for a day or two, mud crabs must be cooked immediately. I learned this the hard way when I stored a mud crab overnight, only to find the meat inside had shrunk, sometimes disappearing entirely. Fresh crabs, regardless of the type, always yield a better, richer flavor for Nandu Rasam.
For the spice mix, you can either soak and pound your spices (typically black pepper and cumin seeds, with optional coriander seeds) or use ready-made spice powders like rasam powder, but I have yet to find a powder specifically designed for crab rasam.
If you prefer more heat, you can use chili flakes, curry powder, plain chili powder, or dried red chilies. Some people prefer the warmth of black pepper over chili, so you can adjust the spiciness to suit your taste.
Don’t limit yourself to just curry leaves and coriander leaves. Try adding spring onion for a fresh twist for a different herbal aroma.
Making Ahead
Crab rasam can be stored in the fridge for up to two days, which only enhances
the flavors as the ingredients continue to meld together, making the soup even
more flavorful.
Tangy Ingredients
If you prefer a more tomato-forward rasam, use plenty of tomatoes. However, if
the tanginess isn’t quite enough, you can balance it with tamarind juice or a
mix of both. Another option is to add lime juice for a fresh, zesty tang.
This depends entirely on your preference. You can make a thick, hearty soup, or a lighter, more runny rasam. Adjust the water to get the consistency you like.
Flavor Profile
The key to a great rasam is tasting as you go. Start with a bit less of each
ingredient (especially for tanginess, spiciness, and salt) and adjust
gradually. It’s all about finding the right balance, and you can always add
more if needed. Feel free to experiment with ingredient combinations for
different flavor variations - the essentials remain largely the same.
Ingredients
8 crab claws - lightly cracked
5 shallots - smashed
6 garlic cloves - smashed
1/2 inch ginger - smashed
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp fennel powder
½ tsp turmeric powder
2 sprigs curry leaves
2 bay leaves
1 tomato - thinly sliced
Tamarind juice - as needed
Chili flakes - as needed
Crushed black pepper - as needed
Water - as needed
Salt to taste
2 tbsp oil
Method
Heat oil in a pot.
Sauté shallots, garlic, and ginger until fragrant.
Add crab claws and stir for 2 to 3 minutes.
Mix in coriander powder, cumin powder, fennel
powder, turmeric powder, curry leaves, bay leaves, and tomato.
Stir and turn off the heat.
Ingredients
10 crab legs – bruised
1 tomato – sliced
1 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
7 shallots
½ tbsp coriander powder
½ tsp cumin powder
½ tsp fennel powder
¼ tsp garam masala
1 tsp black pepper seeds
2 tsp plain chili powder
Lime juice - as needed
1 bunch of coriander leaves
Water - as needed
Salt to taste
Method
Add all ingredients (except lime juice and
coriander leaves) into a pot.
Simmer on very low heat until the crab legs are
cooked and the flavors meld.
Ingredients
7 crab legs – lightly bruised
6 shallots – smashed
10 garlic cloves – smashed
½ tbsp ginger paste
1 tomato – sliced
2 bay leaves
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
Water - as needed
Tamarind juice - as needed
Crushed black pepper - to taste
2 sprigs spring onion – sliced
2 sprigs coriander leaves – sliced
3 tbsp oil
Salt to taste
Method
Heat oil in a pot.
Sauté crab legs, shallots, garlic, ginger, tomato,
bay leaves, turmeric powder, coriander powder, cumin powder, and fennel powder
in the oil.
Stir and simmer for 1-2 minutes.
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Simmer until heated through, and season with salt and pepper.
Turn off the heat and mix in spring onions and coriander leaves.
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