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Chicken Rasam

Chicken Rasam
Recipe type: non-veg
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
  • Garlic 6 Clove
  • Salt To Taste
  • Tomato Chopped (medium Size) 2 Numbers
  • Onion Chopped (medium Size) 1 Numbers
  • Curry Leaves 2 Springs
  • Coriander 2 Bunch
  • Ginger Slices (1inch) 4 Piece
  • Green Chilly 4 Numbers
  • Chicken Boneless 150 Grams
  • Chicken Bones 300 Grams
  • Cumin Seeds 1 Teaspoons
  • Pepper Corns 1 Teaspoons
  • Corn Starch 1 Tablespoons
  • Egg 1 Numbers
  • Oil 1 Tablespoons
  • Red Chilly 3 Numbers
  • Turmeric 1 Pinch
  1. Heat water in a pan add chicken bones, add green chilly, ginger slices, coriander & curry leaves steams let it cook for 45 minutes in a slow flame, then strain out the water and add chopped onions, chopped tomatoes, salt, let it boil for 15 minutes till tomatoes and onions are cooked. Take mortar pestel in this add garlic, pepper, and cumin seeds, crush it and make a coarse paste, and keep it aside, Take a bowl add boneless chicken small pieces, add salt, corn starch, egg, mix it well and take this chicken pieces add to the boiling soup, once chicken pieces is cooked floute on top then add pepper, garlic, crush paste, mix it. For the tempering heat oil in a pan add oil, red chilly, turmeric, curry leaves, sauté it, pour this tempering into the chicken rasam, switch off the flame. Serve this with rice.
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