Many months back on our visit to NYC/NJ, primarily to gobble Indian food, we had visited karaikudi for satiating N’s konaar-kadai cravings. Thats when I had tasted the kozhi-rasam brewed with chicken broth base. Today I decided to try my hand at brewing it at home. And may I say, this recipe is sure for the keeps. And it is absolute best for a sick day as well… So go ahead and try it!
- Chicken – preferably 5 to 6 small cubes with bone
- Small red onion – 3 to 4
- Garlic – 6 to 7 cloves
- Tomato – 2 medium
- Chilly powder – 1 generous heaped tsp
- turmeric powder – a pinch
For rasam paste/powder –
- 1 tsp cumin seeds
- 1/2 tsp – caraway seeds
- 1 tsp – coriander seeds
- 2 to 3 dry red chilly
- 1/2 tsp black peppercorns
- handful of curry leaves
- Start by frying 2 garlic cloves and one red onion finely chopped in a dribble of oil in the pressure cooker.
- To this add the chicken pieces and let fry on a low flame
- Do not let it sit for too long and plop in the cut tomato.
- No sooner does the tomato start to ooze water, add 5 glasses of water to the mix along with red chilly powder and turmeric
- Let this mix pressure cook to one whistle, followed by lowering the flame to low and let simmer for 8 to 10 minutes.
While the broth gets done –
- Dry roast the ingredients separately as mentioned for the rasam paste.
- Finally fry the remaining garlic cloves and red onion
- Bring them all to a semi-crushed paste. Use a mortar and pestle for better coarseness.
Now that the broth is ready –
- Let it simmer and boil on a medium flame without the lid.
- To this boiling mix add the rasam paste.
- Tadka the rasam with mustard and asfoetida ( optional step, since meat does add its own fat to the broth )
- Let it boil for not more than 10 to 15 min.
- Serve hot with freshly cut cilantro for a garnish.
You may drain the broth and do it without the pieces too. Probably the next time i am going to try it with lemongrass! We had it with hot rice with a side of potato fry. It is a totally amazing combo!