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Wednesday, 15 June 2011

Kongunaatu Chicken Rasam

This is a typical Kongunaatu recipe. Kozhi rasam and varuval is the typical combination. Kongu cuisine now also predicts their rural cuisine which relies mainly on health. This recipe is one of the natural remedy for cold.
Choose chicken with bones to yield the soup for preparing this rasam

Chicken pieces with bones                                         250 gms
Small onions (sambar onion)                                      10
Cinnamon-                                                                1
Cloves-                                                                     2
Fennel seeds-                                                            1 tsp
Cumin seeds-                                                            1 tsp
Coriander seeds-                                                      2 tbsp
Red chili-                                                                  2
Pepper-                                                                    1 tbsp
Curry leaves
Oil and salt as required
1. In a pan add oil and roast cinnamon, cloves, fennel seeds, cumin seeds, coriander seeds, red chilli, pepper corns and curry leaves
2. In another add little oil and sauté the onions
3. Grind all those roasted spices and onions to a fine paste (if needed add water)
4. In a pressure cooker sauté chicken pieces in oil till it oozes out all its water, then add the ground paste and allow it to cook for 2-3 whistles
5. Once the pressure settles down u can use strain the chicken pieces and keep aside
Garnish rasam with coriander leaves and serve hot.

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