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This chettinad dish is perfect for dinner. With 868.0200000000001 calories and 29.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Sesame Oil (also known as gingelly oil)
0.5 tsp Mustard Seeds
10 pcs Curry Leaves (from one sprig)
1 small Onion (finely chopped)
1 medium Tomato (chopped)
1 tsp Tamarind Paste (dissolved in 1/4 cup warm water)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Chicken Stock
In a pressure cooker, combine the chicken pieces, turmeric powder, 1/2 tsp of salt, and 3 cups of water.
Secure the lid and cook for 3-4 whistles over medium heat, or until the chicken is tender and falling off the bone (approx. 15-20 minutes).
Once the pressure releases naturally, strain the stock into a large bowl. Separate the chicken meat from the bones, shred the meat, and set it aside. Discard the bones.
2
Create the Rasam Masala
In a small, dry pan over low heat, roast the coriander seeds, cumin seeds, black peppercorns, and dried red chillies for 2-3 minutes until they become fragrant and a shade darker. Be careful not to burn them.
Allow the roasted spices to cool completely.
Transfer the cooled spices to a blender or spice grinder along with the garlic cloves and shallots. Grind to a coarse, aromatic paste without adding any water.
3
Temper and Sauté the Base
Heat the sesame oil in a deep pot or kadai over medium heat. Once the oil shimmers, add the mustard seeds and let them splutter completely.
Add the curry leaves and sauté for 30 seconds until they turn crisp and fragrant.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it breaks down into a soft pulp.
4
Combine and Simmer the Rasam
Add the ground rasam masala paste to the pot. Sauté for 2 minutes, stirring continuously, until the raw aroma disappears.
Pour in the reserved chicken stock and the tamarind water. Add the remaining 1 tsp of salt.
Add the shredded chicken and the remaining 1 cup of water. Stir well to combine.
Bring the mixture to a gentle simmer over low-medium heat. Do not let it come to a rolling boil. Cook for 8-10 minutes until a layer of froth appears on the surface.
Taste and adjust the salt or tanginess if needed.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the rasam rest for 5 minutes to allow the flavors to meld.
Serve hot as a comforting soup or alongside steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
