NON-VEG
Chicken Rasam Recipe
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For Non-Veg Rasam Powder
- 1 teaspoon ghee
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon fennel seeds ( sombu )
- 5-6 dried red chillies
For Chicken Broth / Stock
- 350 grams chicken bones with little meat
- 1 teaspoon turmeric
- 1 teaspoon Salt
- 1½ litre Water
For Tempering
- 1 teaspoon ghee
- 1 teaspoon Cumin seeds
- 2 sprigs Curry Leaves
- 1 medium sized onion chopped
- 1 medium sized tomato chopped
- 1 teaspoon Salt
Ingredients
For Non-Veg Rasam Powder
For Chicken Broth / Stock
For Tempering
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Instructions
- Roast all the ingredients listed under rasam powder in a teaspoon of ghee until slightly brown and fragrant. Grind the mixture to a very fine powder. You may have to pulse it several times to get a fine powder. Use a heavy duty mixie or a spice grinder.
- Boil the chicken bones with turmeric, salt and water for 10 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally,
- Strain the stock and remove the chicken from the bones. Discard the bones. Set aside.
- Heat ghee in a pan and add in the cumin seeds and curry leaves.
- Add in the chopped onions and fry for a couple of minutes.
- Add in the chopped tomatoes and the salt. Saute till the tomatoes are cooked.
- Add in the ground rasam powder and saute for a couple of minutes.
- Add in the shredded chicken and mix well.
- Add in the strained stock and let it simmer for 5 minutes.
- Serve the soup hot.