Name: Nattu Kozhi Rasam recipe by Jaya Rajesh at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Ingredients: 1/4 kilo country chicken with bones; 1/4 tsp chili powder; 1/4 tsp turmeric powder; Salt to taste; 1 cup water after boiling split pigeon pea gram; To be grounded(rasam powder); 1 tsp pepper .; 1 dry red chili; 1/2 tsp split black gram; 1 Tsp cumin seed; 1 tsp fennel seed; 2 garlic cloves; 1 tsp ghee; For tempering; 1 small tomato chopped; 1 green chili slit; 2 garlic cloves; 1 small lemon sized tamarind soaked; 1/4 Tsp Asafoetida; 1/2 tsp Pepper; 2 cloves; 1 cardamom; 2 tsp sesame oil; 1/4 tsp kashmiri chili powder; 1 spring curry leaves; 1 tsp chopped coriander leaves .; Salt to taste

Ingredients Serving: 5

1/4 kilo country chicken with bones
1/4 tsp chili powder
1/4 tsp turmeric powder
Salt to taste
1 cup water after boiling split pigeon pea gram
To be grounded(rasam powder)
1 tsp pepper .
1 dry red chili
1/2 tsp split black gram
1 Tsp cumin seed
1 tsp fennel seed
2 garlic cloves
1 tsp ghee
For tempering
1 small tomato chopped
1 green chili slit
2 garlic cloves
1 small lemon sized tamarind soaked
1/4 Tsp Asafoetida
1/2 tsp Pepper
2 cloves
1 cardamom
2 tsp sesame oil
1/4 tsp kashmiri chili powder
1 spring curry leaves
1 tsp chopped coriander leaves .
Salt to taste

Instructions

Pressure cook chicken with salt, chili powder, turmeric and boiled gram water till cooked.
Now in a pan heat ghee and all ingredients mentioned under to be grounded list and saute till it releases nice aroma.
Ground it into coarse powder
Now in the same pan add sesame oil and add pepper, cloves and cardamom and lightly saute it.
Next add in curry leaves, green chili,chopped tomatoes and garlic. Add salt to ease the process
Add in asafoetida
Once sauted add the tamarind juice and let it boil for some time.
Next add in cooked chicken and let it boil nicely.
Add chili powder
Adjust seasoning if needed
When it starts to boil add the grounded rasam powder and mix well.
Add in salt if needed and corriander leaves and switch off the gas.
Serve hot.

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