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South Indian · Indian

Nandu rasam

Non-vegetarian

நண்டு ரசம் · naṇṭu racam

A peppery Chettinad-style crab soup: crab simmered with shallots, tomato and tamarind and a freshly crushed blend of pepper, cumin and fennel, finished with curry leaves.

Nandu rasam is a South Indian soup, ready in about 55 minutes and made with crab meat and black pepper. It serves 4 and is rated intermediate to cook.

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Prep
25 min
Cook
30 min
Total
55 min
Serves
4
Level
Intermediate
Calories
159

Ingredients

4 servings

Crushed spices

Equipment

Method

  1. Step 1

    Pound the pepper (opens in a new tab), cumin (opens in a new tab) and fennel coarsely in a mortar, then add the garlic (opens in a new tab) and ginger and pound to a rough paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  2. Step 2

    Heat the oil, add the cinnamon (opens in a new tab) and curry leaves (opens in a new tab), then fry the shallots (opens in a new tab) until soft. Add the spice paste and stir for a minute, then the tomatoes (opens in a new tab), turmeric (opens in a new tab) and chilli powder, and cook until the tomatoes break down.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the crab (opens in a new tab) pieces and stir to coat, then pour in the water with the tamarind and salt.

    • 3 min
    • medium-high heat

    Food safety: Buy crabs live or very fresh and keep them chilled; wash hands and surfaces after handling raw shellfish.

  4. Step 4

    Simmer until the crab (opens in a new tab) is cooked through and the broth tastes rich and peppery.

    • 15 min
    • medium-low heat

    Food safety: Crab is cooked when the shells are bright orange-red and the meat is opaque and firm.

  5. Step 5

    Add the coriander, rest for a few minutes, then ladle the broth into cups, with or without the crab (opens in a new tab) pieces.

    • 2 min

About this dish

Origin
Chettinad, Tamil Nadu, Tamil Nadu, India · Commonly attributedMore food from India
Dish
Lunch · Dinner · Soups
Cooking method
Simmered, Sautéed
Taste
peppery, spicy (chilli heat), umami, tangy, aromatic / warmly spiced
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsPescatarian · Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
Worked out from the ingredients. How labels work
Cook more with
Crab meat · Cumin · Fennel seeds · Garlic · Fresh ginger · Gingelly oil (untoasted sesame oil)
Techniques
Sautéing · Simmering

Allergens

  • Contains: Crustaceansfrom crab meat
  • Contains, can be adapted: Sesamefrom gingelly oil (untoasted sesame oil)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

159 kcal per serving

Estimated

1 serving ≈ 427 g · recipe makes 4

Where the energy comes from

  • Protein 28%
  • Carbohydrate 39%
  • Fat 33%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy159 kcal37 kcal
Protein11.6 g2.7 g
Carbohydrate16.2 g3.8 g
Net carbohydrate12.7 g3 g
Sugars——
Added sugars0 g0 g
Fibre3.5 g0.8 g
Fat6.2 g1.4 g
Saturated fat0.9 g0.2 g
Trans fat——
Cholesterol39 mg9 mg
Sodium892 mg209 mg
Salt equivalent2.2 g0.5 g
Vitamins & minerals per serving
Potassium
558 mg
Calcium
130 mg
Iron
2.1 mg
Magnesium
50 mg
Vitamin A (RAE)
34 µg
Vitamin C
16 mg
Vitamin D
—
Vitamin B12
4.5 µg
Folate (DFE)
48 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Not counted (tiny amounts or “to taste”): curry leaves.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cracking the claws before cooking lets the broth draw out more flavour.

Common mistakes

  • Overcooking the crab — the meat turns stringy. 15 minutes of simmering is enough.

Serve with

  • Drink as a soup, or serve with rice and the crab pieces to pick at.

Food safety

  • Shellfish spoils quickly — refrigerate leftovers within an hour and eat within a day.

Storage

  • Best on the day; keeps 1 day refrigerated.

Reheating

  • Reheat until piping hot right through.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Crab meat, cleaned and cracked, in pieces400 g
  • Tomato, chopped2 piece · 240 g
Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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