Kekadacha Soup is a comforting and aromatic crab soup loaded with the goodness of fresh crab meat, garlic, pepper, and herbs. This spicy seafood soup is especially soothing during cold weather and is loved for its rich flavour and nourishing qualities.
Crab meat is naturally high in protein and contains healthy omega-3 fatty acids, making this soup both delicious and wholesome.
Ingredients Required
- 7–10 crab pieces
- 3–4 shallots, finely chopped
- 1 tomato, finely chopped
- Coriander leaves, finely chopped
- Mint leaves, finely chopped
- Oil – as needed
- Water – as required
To Grind
- 10–12 garlic pods
- 1 tsp cumin seeds (jeera)
- 1 tsp peppercorns
Method
Step 1: Prepare the Masala
Grind garlic, cumin seeds, and peppercorns into a coarse paste.
Step 2: Sauté the Base
Heat oil in a vessel and sauté chopped shallots along with coriander and mint leaves until aromatic.
Step 3: Add Tomatoes & Masala
Add finely chopped tomatoes and cook until soft. Mix in the ground masala and sauté well.
Step 4: Cook the Crab
Add crab pieces and pour enough water to make soup. Cook on low flame for about 20 minutes until the crab is fully cooked and flavours blend beautifully.
Step 5: Remove the Crab Meat
Take out the crab pieces carefully. Wash off any masala sticking to the shells back into the soup vessel.
Crack the shells using a mortar and pestle or any sturdy tool and remove the crab meat.
Step 6: Finish the Soup
Add the extracted crab meat back into the soup and simmer for a few minutes.
Step 7: Serve Hot
Serve the soup piping hot. Kids and seafood lovers will absolutely enjoy this comforting bowl.
Serving Suggestions
This crab soup pairs wonderfully with:
- Toasted bread
- Steamed rice
- Appam
- Idiyappam
- Crispy croutons
