Esta es una exhibición prevé de cómo se va ver la receta de 'Rasam With Crab Legs' imprimido.

Receta Rasam With Crab Legs
by Navaneetham Krishnan

Rasam With Crab Legs

Lots of spices for its aroma and spiciness.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 5 person

Va Bien Con: starter, with rice

Ingredientes

  • Spices
  • 1 tbsp black pepper.
  • 1 tsp cumin seeds.
  • 1 tbsp coriander seeds
  • 1 tbsp white dhal/ulundu
  • Soaked in water for 10 to 15 mins.
  • Other ingredients
  • 1 bowl small crab legs
  • 1 medium size tomato (sliced thinly)
  • 6 pips garlic (remove skin and smashed)
  • 1 medium size onion (sliced)
  • 1 1/2 tsp turmeric powder
  • 1 tbsp tamarind - add a bit of water and squeeze juice
  • 3 to 4 sprigs curry leaves
  • 3 dried red chillies (break into pieces)
  • 1 tsp mustard seeds.
  • 3 tbsp oil
  • Salt for taste

Direcciones

  1. Drain off water from spices and pound roughly in a mortar.
  2. Add onion, garlic and tomatoes.
  3. Pound in for a coarse paste.
  4. Remove and keep aside.
  5. Now, put crab legs and pound to crack up the legs.
  6. Remove and keep aside.
  7. In heated oil, add spice mixture, crab legs and tomato.
  8. Stir for 3-4 mins until legs are light reddish.
  9. Add curry leaves, dried chillies, mustard seeds, turmeric powder and salt,
  10. Stir; pour 1 litre water and tamarind juice.
  11. Simmer over low heat.
  12. When rasam is heated through, remove pot from heat.