Winter-special recipe: How to make chicken Rasam that will keep you warm this season

Winter-special recipe: How to make chicken Rasam that will keep you warm this season

Rasam is a flavorful clear soup that finds its origin in a South Indian cuisine. In a traditional South Indian meal, rasam is an essential part of a course that includes sambarris and curd. It is typically prepared with toor dal, tamarind, tomato et al. But unlike sambar, it has a thinner texture and a sweet-tangy taste. In addition to being tasteful, rasam is also popular for its rich nutritional profile. Food expert Ashwin Rajagolapan explains: “There are grandma’s remedies and then there are rasams. Whether you grew up in Kerala or Tamil Nadu or almost any part of South India, there is a good chance that your childhood memories usually involve a potent rasam on “days when you were under the weather. There was a rage for almost every common ailment, from colds to fever.”

This is probably the reason why most South Indians have rasam on their list of comfort foods. And the best part is that a solid rasam recipe sees different variations in different regions of southern India. From the simple valley-based to tomato- and pepper-rasam – options are many that leave us indulging in choices. We also find experimental seafood rasam in some parts of Tamil Nadu. Then there is the chicken-based rasam, which is found in the Chettinad cuisine.

Named Chettinad Chicken rasam, it is a healthy South Indian soup that fills us with protein, fiber and several essential nutrients that nourish us from within. Besides the recipe also contains a good amount of ginger, black pepper, etc. that make this dish perfect for winter. Let’s take a look at the Chettinad chicken rasam recipe.

Also read: South Indian recipes: How to make tomato rasam in the easy way! (Recipe video inside)

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How to make Chettinad Chicken Rasam:

To make this dish, take chicken pieces in a pressure cooker. Add tomato, onion, turmeric, red chili powder, salt and mix. Now add water and pressure cook up to two whistles. Add rasam powder to it and mix. Cook for 10 minutes.

Meanwhile, prepare a tadka for the rasamen. Put oil in a saucepan and add the hing, mustard seeds and green chili and let it all spray. Add the tadka to the bowl of rasam and serve hot.

Sounds delicious; is it not? So what are you waiting for? Grab all the ingredients and make yourself a smoking hot bowl of rasam for your meal during the winter months.

Watch the detailed recipe video in the headline section.

And yes, we’ve also got a homemade rasam powder recipe that will help add fresh flavor to your hearty dish of Chettinad chicken rasam. Click here for homemade rasam powder recipe.

For more such rasam recipes, click here.

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