Chicken bone rasam (Elumbu curry saaru)
Chicken elumbu rasam is a authentic kongu nadu dish which is served in all the non veg serving get togethers.. it is also prepared in house holds regularly whenever we cook non veg.. its in a soup consistency and we can serve this as a soup also.It do wonders when taken during cold and country chicken tastes best.. For this the important ingredient is the masala paste we prepare at home called "curry milagu".. so first we see how to prepare the milagu.we used to prepare curry powder for all the non veg dishes.
Curry powder
Coriander seeds ( whole dhaniya) - 1 cup
Dry red chilles - 1/4 cup
Cumin - 2 tbsp
Black pepper - 2 tbsp
Curry leaves - 3 to 4 strips
Dry roast all these ingredients separately in a kadai in a medium flame, cool it completely and grind it into a fine powder .. You can also prepare this powder in large quantity and store it for an year.. the measurement will be Coriander seeds- 1kg, dry red chilles-1/4 kg, cumin - 100g,black pepper-100g, Curry leaves - 2 hands full..
Curry milagu
Small onions - 200g
Garlic - 20 pods
Ginger - 2 inch piece
Curry leaves - 1 strip
Cinnamon - 2 inch piece
cloves - 3
saunf (sombu) - 1 tbsp
Kasa kasa -1/2 tsp
Coconut ( grated) - 2 tsp
Curry powder - 5 tsp
Oil - 2 tbsp
This measurement is for 1/2 kg chicken bone pieces..
Place a kadai on the stove,pour in the oil, add small onoins,garlic and curry leaves and arrange them as shown in the picture.
Saute them until the onions get cooked and changes colour, add coconut, ginger, cinnamon, clove, saunf, kasa kasa and mix it well.Let it cook for 2 to 3 mins.
Add the curry powder, give it a good mix, let it be on the stove for 1 min and then turn off the stove, cool completely..
Grind this into a smooth paste by adding required amount of water and your curry milagu is ready... U can use this ground masala for various chicken, mutton dishes and even for dried fish ..
Chicken bone rasam
Chicken bone pieces - 1/2 kg
Tomato - 1 medium sized
turmeric powder - 1 tsp
salt - as required
water - as required
Curry milagu - as required.( 1 cup for 1/2 kg chicken approx)
In a pressure cooker add chicken ,curry milagu, tomato , turmeric powder, salt, 2 cups of water, mix it well and cook for 4 to 5 whistles.
Wait till the steam get released, open the lid and bring it back on to the stove. Let it boil in a medium flame.. meanwhile
For tampering
Oil - 2 tsp
Mustard seeds - 1/2 tsp
small onions - 5 (slit into 2 halves)
Green chillies - 2 (slit into 2)
Dry red chilles - 2
Curry leaves - 3 strips
Add oil in a kadai,let it get heated, add mustard seeds,once it splutters add onions, green and red chilles, curry leaves and saute it for 1 min. transfer this content into the boiling gravy.
Let it boil for another 5 mins, turn off the stove and season it with fresh coriander leaves.
Thats it your chicken bone rasam is ready to serve..it tastes best when it is hot.. serve with rice and u can also use this as a side dish for idli and dosa..
Tips
1) You can use mutton bone pieces instead of chicken.. the procedure is same..Only the pressure cooking will be more to 8 whistles as mutton takes time to cook.
2) U can cook this in any other utensil also but it will take around 45 mins to get cooked,whereas it take only 10 mins in pressure cooker for those 5 whistles. But choice is absolutely yours..
Ok then please try this dish and share your results with me through comments.. i will really appreciate if u post a photo of ur dish in the comment section.until the next recipe its Veni saying bye and take care !!! Happy cooking !!!
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