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Natu Kodi Rasam Recipe | Country Chicken Rasam | Rasam

Sambar - Rasam Recipes | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins

Ingredients

  • For the Rasam Powder:
  • 1 tbsp Black pepper
  • 1 tbsp Coriander seeds
  • 1/2 tsp Cumin
  • 1/4 tsp Fenugreek (Methi) seeds
  • 1.5 tbsp Toor dal
  • For Tomato Extraction:
  • 3 Tomatoes (Riped)
  • 15 Coriander stems
  • 50 gms Tamarind (soaked)
  • 1/2 tsp Turmeric
  • Salt (To taste)
  • 750 ml Water
  • For Rasam:
  • 5-6 Chicken pieces (bones with less meat) (crushed with mortar and pestle)
  • 7-8 Garlic pods ((for roasting))
  • 10-12 Garlic pods ((for the rasam))
  • 2 tbsp Oil
  • 2 slits Green chilies
  • Coriander leaves (chopped)
  • For Tadka:
  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 2 Dry red chillies
  • 2 sprigs Curry leaves
  • Hing (Asafoetida) (A pinch)

Instructions

  1. Prepare the Rasam Powder. 1. Heat a pan on low flame and dry roast black pepper, coriander seeds, cumin, fenugreek seeds, and toor dal until aromatic. 2. Transfer the roasted ingredients to a grinder and grind into a semi-coarse powder. Set aside.
  2. Extract Tomato-Tamarind Juice 1. In a large bowl, squeeze the tomatoes with salt and turmeric to release their juices. 2. Add the soaked tamarind and squeeze again to extract the tangy flavours. 3. Strain the pulp and collect the liquid. 4. Add 750 ml of water (including water from the discarded pulp) to the strained liquid and keep it aside.
  3. Roast the Chicken 1. Crush the chicken pieces (bones with less meat) using a mortar and pestle to ensure maximum flavour extraction. 2. Heat 2 tbsp oil in a pan and add the crushed chicken and 7-8 garlic pods. 3. Roast until the chicken turns golden brown and fragrant.
  4. Cook the Rasam 1. Add the prepared tomato-tamarind extraction to the roasted chicken. 2. Add 2 slit green chillies, 750 ml water, and the freshly ground rasam powder. 3. Boil the mixture until the green chillies turn tender and the flavours meld together.
  5. Prepare the Tadka 1. Heat 1 tbsp oil in a small pan. 2. Add mustard seeds and let them splutter. 3. Add cumin seeds, dry red chillies, curry leaves, and a pinch of hing. Fry until aromatic.
  6. Final Touches 1. Pour the tadka over the boiling rasam and mix well. 2. Sprinkle freshly chopped coriander leaves and boil for 2-3 minutes. 3. Serve hot with steamed rice and savour the rich, earthy flavours of this soulful rasam.