INGREDIENTS :-
Chicken - 1 lbs
Oil - 2 tbsp
Turmeric Powder- 1 tsp
Salt to taste
Coconut (Grated) - 1/2 cup
Red chillies - 10
Coriander seeds - 1 tbsp
Ginger - 1 "
Cinnamon - 2 "
Garlic - 5
Cardamom - 1
Pepper corns - 10
Cloves - 8
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Onions - 1 cup
Tomatoes - 1 cup
Tamarind (marble sized ball)
METHOD :-
1. Marinate the chicken with turmeric powder, oil and salt for 30-45 mins.
2. Dry roast red chillies, coriander seeds, pepper corn, cardamon, ginger, garlic, clove, cinnamon, cumin seeds, tamrind, coconut till golden brown and make smooth paste.
3. Heat oil in a kadai add fennel seeds, onion and saute again for 2 mins until light brown.
4. Add tomatoes and cook till the oil starts to separate.
5. Now add marinated chicken and fry for a minute on high flame.
6. Add in ground masala paste and 2 cups of hot water and mix it well.
7. Cover it with a lid and cook till chicken is well cooked.
Serve with rice or roti.
INGREDIENTS :-
Tamarind - Small lemon size
Tomatoes - 1
Turmeric powder - 1/2 tsp
Pepper corns - 2 tbsp
Cumin seeds - 1 tbsp
Curry leaves - 1 spirg
Salt to taste
Oil - 1 tbsp
Asafoetida powder - a pinch
Mustard seeds - 1 tsp
Onion - 1/4 cup
Garlic - 3
Coriander leaves -2 tbsp
METHOD :-
1. Soak tamarind in warm water for 10 mins and squeeze the juice with 1/2 cup of water. If you are using tamarind pulp then dilute with 1/2 cup of water.
2. In a medium size pot, mix the tamarind paste with 2 cups of water, add salt and turmeric powder, chopped tomatoes and bring to a boil.
3. In blender crush the peppercorns, cumin seeds and curry leaves.
4. Add this crushed peppercorn mixture with tamarind water and stir well, cook for 3minutes.
5. Heat oil in a pan and add mustard seeds, when its splutter, add cumin seeds, asafoetida, garlic,onion saute untill the onion turns transparent.
6. Add this to rasam and remove from the heat and garnish chopped cilantro leaves.
Serve hot with rice or drink like a soup and Enjoy!
