Ingredients

Method

Clean and wash the chicken bones. 
Soak tamarind in half liter warm water, remove the pulp, strain and reserve. Wash and roughly chop the tomatoes and fresh coriander leaves. 
Grind scraped coconut with one-cup warm water; extract coconut milk and keep. Keep the drained scraped coconut also. 
Boil the chicken bones in about one and a half liters water, skim the scum from the surface, add the tamarind pulp, chopped tomatoes, chicken, salt, Rasam powder, asafoetida powder, ten curry leaves and continue cooking. 
Cover and simmer till the liquid reduces by half and you start getting a good aroma. 
Add the drained scraped coconut residue to the Rasam. 
Sprinkle chopped coriander and simmer for about three-four minutes. Remove from heat and strain the Rasam. Reserve the cooked chicken for garnish. 
Reheat the Rasam, add the coconut milk and simmer for a couple of minutes. Remove from heat and add the cooked chicken cut into tiny bits. 
Heat the ghee and temper with mustard seeds, red chilly and the remaining curry leaves. Add to the prepared soup and cover immediately to trap the flavors. Serve immediately.
Tip: Squeeze a lemon to make it real tangy.


Serves 4 people :

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