CHICKEN RASAM- SPICY INDIAN CHICKEN SOUP

CHICKEN RASAM- SPICY INDIAN CHICKEN SOUP

INGREDIENTS

CHICKEN- 250 G, preferably bony pieces

SHALLOTS- 15
TOMATO-1

CHILLY  POWDER- 1/2 TABLESPOON
TURMERIC POWDER-  1 TABLESPOON

FOR RASAM POWDER

GINGER- 1/2 INCH PIECE
GARLIC- 5
SHALLOTS- 4
RED CHILLIES- 2

FENNEL SEEDS- 1/2 TABLESPOON
CUMIN SEEDS- 1 TABLESPOON
PEPPER- 1 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON


GRIND WELL IN A MIXER.

CORIANDER LEAVES

MUSTARD - 1 TABLESPOON
CURRY LEAVES- 1 SPRIG

OIL


PREPARATION

CLEAN THE CHICKEN

COOK IT IN A PRESSURE COOKER WITH CHOPPED SHALLOTS, TOMATO , CHILLY POWDER, TURMERIC POWDER AND SALT.ADD 4-5 CUPS OF WATER.

COOK TILL 3-4 WHISTLES COME.

HEAT A KADAI
ADD OIL

SPLUTTER MUSTARD 
ADD CURRY LEAVES.

NOW ADD GRIND MIXTURE
SAUTE WELL
WHEN RAW SMELL GOES ADD COOKED CHICKEN WITH WATER
ALLOW TO BOIL

GARNISH WITH CORIANDER LEAVES.

SERVE HOT.