Sunday, September 13, 2015

CHICKEN RASAM / KOZHI RASAM / CHETTINAD KOZHI SAARU


Chicken rasam is popular in Chettinad region where it is traditionally made in some temples during Kali puja as an offering. It can be classified as a hot and tangy Indian soup. You can serve it as an appetizer or with plain rice. It really tastes awesome. Try to make it with country chicken if available and preferably with bones..

Ingredients:
Chicken ..... 6 pieces.(small pieces)
Cooked toor dal ... 2 tbsps
Tamarind .... lemon size (soaked)
Tomato .... 1
Garlic ..... 3-4 cloves (crushed)
Cinnamon stick ... 1 inch piece
Cloves ............. 3-4
Rasam powder .... 2 tsps
Red chilli powder .. 1/4 tsp
Turmeric powder ... 1/8 tsp
Sugar or jaggery .... 1 tsp
Salt ................ to taste
Oil ........ 2 tbsps
Coariander leaves .. handful.

For tempering:
Mustard seeds ... 1 tsp
Asafoetida ....... one pinch
Dry red chillies ... 1-2
Curry leaves ..... 1 sprig


Method:
1. Marinate the chicken pieces with salt, turmeric and chilli powder.
2. Boil toor dal and set aside.
3. Soak the tamarind.
4. In a pressure cooker heat 1 tbsp oil and add the cinnamon and cloves.
5. When they give out a nice aroma tip in the marinated chicken pieces and saute.
6. Add the crushed garlic and tomato pieces. Saute for a minute and add 2 cups of water.
7. Close the lid and pressure cook for 5-6 whistles or until the chicken is done. Country chicken takes a little longer to cook. Check it out and cook as required.
8. Open the pressure cooker after it cools down and remove the chicken pieces. Strain the broth.
9. Pour the strained broth into a pan and add the cooked toor dal, tamarind juice, salt to taste, sugar or a small piece of jaggery to balance the taste.
10. When it starts to boil, add the chicken pieces, rasam powder and coriander leaves.
11. After simmering for a couple of minutes remove from the gas.
12. Heat the remaining oil and add the tempering ingredients.
13. When they crackle, add them to the prepared rasam. Serve with plain rice and appalams.



Note: Adding toor dal to the rasam is entirely up to you. Some people don't add but I do not like my rasam very tangy. So I always add it. You can also add small onions or any vegetables if you like. Make changes as you like.


See home made Rasam Powder recipe - HERE 

8 comments:

  1. The rasam looks so tempting... thanks for sharing!

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  2. I've never heard of this dish but it sounds really tasty! Perfect for dipping a poppadom :)

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  3. Well explained with clear instructions!!!

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  4. I'd like to try your recipe but It's hard to get some of the ingredients where I'm from, such a shame...

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    Replies
    1. Do give it a try when you find them.

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