Ingredients:
Chicken – 750 gms, chopped
Tomatoes – 2, small, sliced
Small Onions – 75 gms, peeled
Cinnamon – 1 inch stick
Cloves – 4
Fennel Seeds – 1 tsp
Cumin Seeds – 1 tsp
Black Peppercorns – 1/2 tblsp
Dry Red Chillies – 4 to 5
Cardamoms – 4
Coriander Seeds – 1/2 tblsp
Water – 200 ml
Almonds – 5 to 6, blanched
Turmeric Powder – 3/4 tsp
Ginger Garlic Paste – 2 tblsp
Coriander Leaves – 1 1/2 tblsp, chopped
Mint Leaves – 1 tblsp, chopped
Salt as per taste
Method:
1. Heat a pan over medium flame.
2. Dry roast the cinnamon, cloves, fennel seeds, cumin seeds, peppercorns, dry red chillies, cardamoms and coriander seeds for a minute.
3. Keep aside.
4. Add oil to the pan and saute the onions until golden brown.
5. Grind the roasted ingredients, onions, water, almonds, turmeric powder and ginger garlic paste to a smooth paste.
6. Transfer to a pan and place over medium flame.
7. Add the chicken pieces, tomatoes and salt.
8. Pour 1 1/2 litres of water and cook for 15 to 20 minutes.
9. Switch off the heat and cool.
10. Then strain the mixture into another pan.
11. Reserve the rasam water and chicken. Discard the spices.
12. Shred the meat and discard the bones.
13. Place the rasam and chicken to a pan.
14. Bring to a boil.
15. Add coriander leaves and mint leaves.
16. Remove and serve hot.
image credit: illatharasi
