quick recipes · rasam · Recipes · south indian recipe

Rasam in a tea cup

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!

Ingredients

  • 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

Procedure –

  • 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!

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