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Rasam - chicken

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chicken tamarind paste tomatoes green chillies shallots ginger clove garlic chicken onion coriander seeds seeds cumin turmeric butter steamed rice basil salt
Viewed: 48 - Published at: a year ago

Ingredients

  • 1 cup Split Pigeon pea/Toor dal/Arahar dal
  • 1 liter Chicken stock or vegetable stock
  • 2 tbsp Tamarind paste or a lemon size ball of tamarind
  • 3 Ripe Tomatoes
  • 2 Green Chillies
  • 5 Whole Shallots
  • 1 piece of ginger
  • 5 clove Garlic
  • 1 cup Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice)
  • 1 Spanish red Onion Diced
  • 1 tbsp Coriander seeds
  • 1 tsp Fenugreek seeds
  • 1 tbsp Cumin seeds
  • 1/2 tsp Asafoetida
  • 1 tsp Turmeric Powder
  • 2 tbsp Butter or Olive Oil
  • 2 cup Steamed Rice
  • 1/2 cup basil and coriander leaves combined
  • 1 Salt and pepper to taste

Method

  • Wash the lentils well and soak it in water for 2-3 hrs.
  • In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt.
  • Pressure cook until 3 whistles.
  • Cool and transfer the contents to a blender and puree the contents.
  • Dry roast the spices except asafoetida in a pan.
  • Cool and powder it in a coffee or spice grinder.
  • Dissolve the tamrind paste in half cup of warm water.
  • Keep it aside
  • In a pot, add butter or olive oil.
  • Heat it and add the chopped onions, saute it well till it becomes brown and caramelised.
  • Add the chicken breasts (or vegetables) and saute for another 2 mins.
  • Add the lentil puree and chicken stock and bring it to boil for 30 minutes
  • Add the tamarind water and simmer for another 10 minutes.
  • Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes.
  • Add Salt and pepper to taste
  • Add the steamed rice to the broth and switch off the heat.
  • Stir well.
  • In a pan, add a tablespoon full of clarified butter.
  • Heat it to smoking point and add a teaspoon of cumin seeds.
  • Let them crackle.
  • Add this to the broth
  • Add coriander and basil leaves.
  • Ladle hot soup into bowls.
  • Serve hot

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