South Indian Naatu Kozhi Rasam
"Tired after a long day at work? Settle down with a piping hot bowl of this chicken rasam.It is excellent chicken rasam you can make for your family.It will be using chicken bones with little flesh.This non veg rasam powder is the main ingredient flavors the Naatu Kozhi Rasam/Chicken Rasam.Cooking the chicken bones in a pressure cooker is the simplest way to make chicken stock.The bones get completely cooked and all the flavors get released into the stock."
Serves2 People
Preparation Time15 min
Chilling Time5 min
Cooking Time20 min
Slow Cooker Time LOW50 min
Cooking Vessel Size4 x 4 Cooking Pan
Ingredients
- 1 (1-1/2-pound) 1 tbsp coriander seeds 3/4 tsp fennel seeds 1 tsp black pepper 1 tsp cumin seeds 3 dried red chillies 3 to 4 garlic cloves 250 gm chicken with bones Pinch of turmeric Salt to taste 1/2 cup tomatoes, pureed or finely chopped Water
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1. In a kadhai or pressure cooker, combine chicken, turmeric, salt and tomatoes. Add 6 cups of water and bring to boil.
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2. Cover with lid and cook till chicken is cooked. If using pressure cooker, cook for 2 to 3 whistles. Cool and strain mixture. Shred the chicken pieces and keep aside.
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3. In a kadhai, heat 1/2 tbsp oil and add shallots. Sauté for a minute.
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4. Add strained liquid, ground powder, required amount of water and salt. Simmer on a medium flame for 5 minutes.
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5. In the meanwhile, heat remaining oil and add cumin seeds, curry leaves and chicken. Pour over simmering rasam and simmer for 2 more minutes.
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6. Garnish with coriander and serve piping hot.