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Chettinad Kozhi Rasam Recipe
|Chopped onion||1 Cup (16 tbs)|
|Chilli powder||1⁄2 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
Calories 236 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 46.9 mg15.6%
Sodium 62.9 mg2.6%
Total Carbohydrates 22 g7.4%
Dietary Fiber 4.7 g18.8%
Sugars 8.1 g
Protein 15 g29.4%
Vitamin A 11.9% Vitamin C 44.6%
Calcium 8.8% Iron 15.9%
*Based on a 2000 Calorie diet
minced onion, tomatoes and chilli powder adding 5 cups of water.
Add the turmeric powder and half the salt needed. Wait for a whistle
and then simmer the flame. Cook for another 8 minutes and switch
off the stove.
Prepare rasam powder by grinding fennel seeds, pepper corn, cumin
seeds and chillies first. Once they are powdered nicely add the
coriander powder. Grind once. Now add the garlic and onion and grind together without adding water. Open the cooker. Strain the rasam and keep aside.
Now keep the pan in the gas. In ½ teaspoon oil season the rasam
with ½ teaspoon of cumin seeds and curry leaves. Pour the rasam into the pan . Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the gas. Garnish your chicken rasam with coriander leaves and serve hot with rice.