Chicken rasam recipe

INGREDIENTS:

1. Chicken with bones - 350 gram
2. Chopped Onion - 1
3. Chopped Tomato - 1
4. Curry leaf - 1 sprig
5. Turmeric powder - 1/2 teaspoon (tsp.)
6. Salt - as needed
7. -- Sautéed and Grind to paste --
   1. Shallot (sambar onion) - 1 and 1/2 handful
   2. Chopped Tomato - 1
   3. Ginger - 1 inch
   4. Dry chili - 3
   5. Coriander powder - 2 teaspoon (tsp.)
   6. Rasam powder - 1 teaspoon (tsp.)
   7. Oil - 1 teaspoon (tsp.)
8. -- Dry Roast and crushed to coarse powder --
   1. Black pepper - 1 teaspoon (tsp.)
   2. Cumin seed - 1 teaspoon (tsp.)
   3. Shallot (sambar onion) - 5
   4. Garlic - 4 clove
9. -- For tempering --
   1. Cumin seed - 1/2 teaspoon (tsp.)
   2. Fennel seed - 1/2 teaspoon (tsp.)
   3. Oil - 1 teaspoon (tsp.)

PREPARATION:

1. -- Making the paste --
   1. Using the ingredients under the section "-- Sautéed and Grind to paste --" we will make the paste.
   2. In a pan heat oil. add the dry chili and sauté it.
   3. Now add the shallot (sambar onion), ginger, tomato and sauté them.
   4. Cool this down to room temperature and grind them into a fine thick paste by adding coriander powder, rasam powder, water if needed.
2. Dry roast the ingredients under the section "-- Dry Roast and crushed to coarse powder --" in a pan. cool them down to room temperature and crush them to coarse.
3. In a pan heat oil. add cumin seeds, fennel seeds once the seeds stop splattering add onion, curry leaves and sauté until the onion turns translucent.
4. Now add chicken pieces, tomato, turmeric powder, salt and sauté them. Once they are sautéed add them to pressure cooker.
5. Now add the ground paste, 4 cups of water to the pressure cooker. Cook this for 2 whistle and keep it aside for the pressure to be gone.
6. Once the pressure is gone. Heat the rasam until it boils. Now add the crushed ingredients and remove from stove (heat) and serve.

NOTES:

1. Goes well with rice or you can have it as soup.