Chicken rasam recipe (1)

INGREDIENTS:

1. Chicken pieces with bones or (head, wings, back bones) - 250 grams
2. Chopped shallot - 15
3. Chopped tomato - 1
4. Chili powder - 1/2 teaspoon (tsp.) or to you spice level.
5. Turmeric powder - 1 teaspoon (tsp.)
6. Salt - as needed
7. -- Grind to powder (Rasam powder) --
   1. Black pepper - 1 teaspoon (tsp.)
   2. Cumin seed - 1 teaspoon (tsp.)
   3. Fennel seed - 1 teaspoon (tsp.)
   4. Coriander powder - 1 teaspoon (tsp.)
   5. Dry chili - 2
   6. Shallot - 4
   7. Garlic - 5

PREPARATION:

1. Making Rasam powder:
2. Prepare rasam powder by grinding fennel seeds, black pepper, cumin seeds and Dry chilies first. Once they are powdered nicely add the coriander powder. Grind once. Now add the garlic and onion and grind together without adding any water.
3. Making Rasam:
4. Pressure cook the chicken along with the chopped shallot, tomatoes, turmeric powder, salt to taste and chili powder by adding 5 cups of water. i.e. Wait for a whistle and then simmer the flame. Cook for another 8 minutes and switch off the heat (stove).
5. Once the pressure is gone. Open the cooker. Strain the liquid (rasam) and keep aside.
6. Heat 1/2 teaspoon (tsp.) of oil in a pan (kadai). Now add 1/2 teaspoon (tsp.) of cumin seeds, curry leaves. once the cumin seeds stop splattering add the strained liquid (rasam), rasam powder, salt as needed and bring to nice boil then remove from stove and serve.

NOTES:

1. Strained out chicken pieces can be added to the chicken Rasam.  You can fry the chicken pieces with little onion, tomatoes and chili powder.
2. Rasam can be garnished with coriander leaves while serving