The Peppery, Tangy

Nandu Rasam Recipe

That Gives The Classic A Coastal Twist

Nandu Rasam is a crab dish popular in South India that mixes up the sweet flavour of crab with the tangy notes of tamarind and the heat from the freshly ground black pepper. Nandu rasam is different from a regular rasam curry, which is made using tomatoes to make the broth juicier. The crab is boiled with garlic, tomatoes, and spices that help the crab to release the flavour into the liquid while keeping it intact. Compared with the regional crab recipes, this recipe is a unique way of using seafood in a rasam dish made with pepper. The combination of spices is very important in preparing the rasam properly. Black pepper, cumin, coriander and fennel seeds are crushed, which gives them their aroma; garlic adds the pungency, and tamarind brings sourness. Mustard seeds, dry red chilli, and curry leaves are put together in the tempering process in order to make a fragrant base for the crab and broth. The idea is to make a thin soup instead of a thick curry. This rasam recipe can be served in small quantities as a starter, or poured over hot rice for a heavier meal. It also fits into a meal based on crab recipes with side dishes such as poriyal, appalam, or plain steamed rice. Fresh coriander gives it an herbal finish, and by adjusting the tamarind and pepper, the broth can be made to taste according to personal preference.