Monday, 3 September 2012

Chettinadu Kozhi Rasam

The Chettinad soups are unique and burst with flavor.Spicy Chettinad chicken/kozhi Rasam is most often prepared in South Indian homes whenever there is an influence of cold in home.Once after having Chicken Soup/Chicken rasam, u can see its magic  -  within no time your cold would vanish

What you need to make Chettinadu kozhi rasam:
  • Chicken - 250 gms bone pieces
  • Shallots - 15 chopped
  • Tomato - 1
  • Chilli powder- 1/2 tbsp
  • Turmeric powder - 1 tbsp
  • Pepper corns - 1 tbsp
  • Cumin - 1tbsp
  • Fennel seeds - 1/2 tbsp
  • Coriander powder-1 tbsp
  • Red chillies - 2
  • Small onion - 4
  • Garlic - 5
  • Coriander leaves - few 
  • Salt to taste
The Preparation method:
  • wash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes and chili powder adding 5 cups of water. Add the turmeric powder and half the salt needed. Wait for a whistle and then simmer the flame. Cook for anotherfew minutes and switch off the stove.
  • Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera ,chilies  ,coriander powder, garlic and onion and grind together without adding water.
  • Open the cooker. Strain the rasam and keep aside.
  • Now keep the kadai in the stove.In ½ teaspoon oil season the rasam with ½ teaspoon of small jeera and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
  • The strained out chicken pieces can be added to the chicken fry if you prepare one separately in the final stage and mixed well or you can fry the pieces with little onion, tomatoes and chili powder.
  • The rasam can be garnished with coriander leaves while serving.

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