Receta Chettinad Kozhi Rasam
Ingredients:
- Chicken - 750 gms, chopped
- Tomatoes - 2, small, sliced
- Small Onions - 75 gms, peeled
- Cinnamon - 1 inch stick
- Cloves - 4
- Fennel Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Black Peppercorns - 1/2 tblsp
- Dry Red Chillies - 4 to 5
- Cardamoms - 4
- Coriander Seeds - 1/2 tblsp
- Water - 200 ml
- Almonds - 5 to 6, blanched
- Turmeric Powder - 3/4 tsp
- Ginger Garlic Paste - 2 tblsp
- Coriander Leaves - 1 1/2 tblsp, chopped
- Mint Leaves - 1 tblsp, chopped
- Salt as per taste
Method:
1. Heat a pan over medium flame.
2. Dry roast the cinnamon, cloves, fennel seeds, cumin seeds, peppercorns, dry red chillies, cardamoms and coriander seeds for a minute.
3. Keep aside.
4. Add oil to the pan and saute the onions until golden brown.
5. Grind the roasted ingredients, onions, water, almonds, turmeric powder and ginger garlic paste to a smooth paste.
6. Transfer to a pan and place over medium flame.
7. Add the chicken pieces, tomatoes and salt.
8. Pour 1 1/2 litres of water and cook for 15 to 20 minutes.
9. Switch off the heat and cool.
10. Then strain the mixture into another pan.
11. Reserve the rasam water and chicken. Discard the spices.
12. Shred the meat and discard the bones.
13. Place the rasam and chicken to a pan.
14. Bring to a boil.
15. Add coriander leaves and mint leaves.
16. Remove and serve hot.
image credit: illatharasi