Chicken Curry Rasam

Ingredients

• Liver from an already-prepared Chicken Kuzhambu (recipe 8)
• எலுமிச்சையளவு Tamarind (lemon-sized)
• 5 Dried red chilies
• 1 Tablespoon Cumin
• Coriander plant leaves (for garnish)
• Curry leaves, mustard seeds, fenugreek seeds (for tempering)

Instructions

1. Dissolve the tamarind in half a liter of water. Grind the dried chilies and cumin, dissolve that in too, sprinkle in the coriander leaves, then heat 1 tablespoon of oil and temper mustard seeds, fenugreek, and curry leaves, pour it in, and let it boil. Finally, take a little of the gravy and the liver from an already-prepared batch of Chicken Kuzhambu (recipe 8), add it into the rasam, add salt, and remove from heat.