Name: Araithuvitta/Ground Chicken Soup recipe by Priya Alagappan at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Chicken with bones - 250 gm; Shallots/ Small Onion - 10; Black Pepper - 3 Tsp; Cumin Seeds - 3 Tsp; Ginger - 1 small piece; Garlic - 3 pieces; Tomato - 1; Turmeric Powder - 1/4 Tsp; Coriander Leaves - To Garnish; Salt to taste; Sesame /Gingelly Oil - For seasoning

ABOUT Araithuvitta/Ground Chicken Soup RECIPE

Chicken Soup is a very healthy and nutritious recipe. It is made from chicken, simmered with various other ingredients. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food.This chicken soup recipe is a basic soup menu in restaurants and hotels serving south Indian non vegetarian food.It is a popular recipe from south Indian cuisine prepared with chicken bones cooked with spices.

Ingredients Serving: 4

Chicken with bones - 250 gm
Shallots/ Small Onion - 10
Black Pepper - 3 Tsp
Cumin Seeds - 3 Tsp
Ginger - 1 small piece
Garlic - 3 pieces
Tomato - 1
Turmeric Powder - 1/4 Tsp
Coriander Leaves - To Garnish
Salt to taste
Sesame /Gingelly Oil - For seasoning

Instructions

First we need to grind the masala to make this spicy soup. Here i have used the blender, those who have Grinding stone (Ammi Kal or Aatu Kal), please try with that, the taste would be awesome.
To prepare the ground paste, heat a kadai with 1 tsp of oil, then add black pepper and cumin seeds and allow to pop.
Then add chopped small onion. No need to chop finely because any way we are going to grind it. Saute well.
Keep aside. Now take a blender and put in the roasted ingredients and grind into a fine paste.
To prepare the soup, wash the chicken pieces well with water. Once I drain the water, I apply 1/4 tsp of turmeric powder and clean it once more with water. This way you can avoid the raw smell.
Heat a cooker with the 2 tsp of hingelly oil and add the crushed ginger, garlic. Now add the chopped tomatoes, chicken pieces, turmeric powder and saute for 1 minute. After that add the ground paste and stir well.
Add required water and salt. Mix well. Check salt. Close the lid with the whistle. Keep it on the stove in a high flame.
Pressure cookit for 2 whistles and then lower the flame. Turn off the stove after 10 minutes. Once the pressure subsides open the lid and transfer this spicy soup to a serving bowl.
Garnish with the coriander leaves and serve hot.

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