Nandu rasam (crab legs pepper soup)

Ingredients

• 8-10 crab legs - cracked
• 5 shallots - sliced thinly
• 1 inch ginger - sliced thinly
• 5 garlic - chopped
• 4-5 dried red chilies - cut into sections
• 2 sprigs curry leaves
• 2 tbsp tamarind/asam juice
• 2-3 stalks coriander leaves - roughly chopped
• 3 tbsp oil
• salt for taste

Spices:

• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 1/2 tsp turmeric/kunyit powder
• 1/2 tsp black pepper powder
• 1/2 tsp white pepper powder

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Preparation

• When oil is heated, saute shallots, ginger and garlic for about 2-3 mins.
  Add spices and crab legs.
  Stir together until the legs becomes pink in color.
  Add in dried chilies and curry leaves.
  Stir again and pour in 1/2 liter of water.
  When soup is heated through, add tamarind juice and salt.
  Give a good stir and mix in coriander leaves before removing from heat.

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