I remember making Chicken Rasam at my moms kitchen years back. We had some leftover chicken stock and I had this sudden plan of using it for Rasam and it was so yummm that we had it for rice and drank all the leftover. Since then, whenever anybody in house gets cold/cough, we make this soup and drink with some extra dose of pepper. It healthy and tasty too.
Chicken Rasam recipe:
- 2-3 small- medium cut size pieces chicken
- 2-3 cloves garlic
- 1/4 tsp coriander seeds
- 1 tsp peppercorns
- 1/8 tsp fenugreek seeds a pinch
- 1 spring curry leaves
- 1 large tomato chopped
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 gooseberry sized tamarind
- Salt to taste
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp asafoetida a pinch
- 1 tsp chopped coriander leaves
Crush garlic, cumin seeds, coriander seeds, peppercorns, fenugreek seeds and curry leaves in a mortar pestle.
Put chopped tomato , chicken pieces (with bone), salt, turmeric powder, chilli powder and tamarind in a cooker.
Add the crushed ingredients from step 1.
Pour in enough water into it and let it cook for 4-5 whistles.
Take out chicken pieces and smash the remaining ingredients well.
Strain just the water and keep aside.
Heat oil in a kadai, crackle mustard seeds, cumin seeds and pour the strained stock. Put in chicken pieces which we took out.
Adjust salt, asafoetida and add pepper powder for extra spiciness.
Cook until rolling boil. transfer to serving bowl and sprinkle chopped coriander leaves.