Follow these steps for perfect results
Chicken
with or without bones
Shallots
minced
Tomato
ripe
Red Chilli powder
Turmeric powder
Salt
to taste
Whole Black Peppercorns
Cumin seeds
Fennel seeds
Coriander Powder
Dry Red Chillies
Shallots
Garlic
Clean and wash the chicken thoroughly.
Add chicken, minced shallots, tomato, chilli powder, turmeric powder, and salt to a pressure cooker with 4 cups of water.
Pressure cook for 1 whistle and then simmer for 5 minutes. Switch off the gas.
Grind fennel seeds, peppercorns, cumin, and dry red chillies into a rasam powder.
Add coriander powder to the spice mix and grind again.
Grind garlic and onion together without water.
Heat oil in a wok and season with mustard seeds, cumin, dry red chilies, asafoetida, and curry leaves.
Add the seasoning to the rasam in the pressure cooker.
Add the rasam powder and salt.
Bring the rasam to a boil and switch off the stove.
Garnish with fresh chopped coriander leaves before serving.
Expert advice for the best results
Adjust the amount of red chilli powder to your spice preference.
Use fresh coriander leaves for the best flavor.
Adding a small piece of tamarind pulp enhances the sourness.
Everything you need to know before you start
15 mins
The rasam powder can be made ahead of time.
Serve hot in a bowl, garnished with fresh coriander.
Serve with steamed rice.
Serve as a side dish with a South Indian meal.
Serve as a soup starter.
Complements the spice without overpowering the flavors.
Discover the story behind this recipe
Chettinad cuisine is known for its use of aromatic spices and unique flavors.
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