Chicken Curry Rasam
Non-VegA tangy pepper-cumin rasam finished with the liver and a little gravy from an already-cooked batch of chicken kuzhambu.
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
CategoriesSoup
Ingredients
- Liver from an already-prepared Chicken Kuzhambu (recipe 8)
- lemon-sized Tamarind (lemon-sized)
- 5 Dried red chilies
- 1 Tablespoon Cumin
- Coriander plant leaves (for garnish)
- Curry leaves, mustard seeds, fenugreek seeds (for tempering)
Instructions
- 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.