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South Indian Naatu Kozhi Rasam


May 23, 2017

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Tired after a long day at work? Settle down with a piping hot bowl of this chicken rassam.

INGREDIENTS

    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 as required
    1 tbsp oil
    1/2 cup finely chopped shallots
    Coriander leaves
    3/4 tsp crushed cumin seeds
    Curry Leaves

DIRECTIONS

1. In a kadhai or pressure cooker, combine chicken, turmeric, salt and tomatoes. Add 6 cups of water and bring to boil.

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.

3. In a kadhai, heat 1/2 tbsp oil and add shallots. Sauté for a minute.

4. Add strained liquid, ground powder, required amount of water and salt. Simmer on a medium flame for 5 minutes.

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.

6. Garnish with coriander and serve piping hot.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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