(Chettinadu Kozhi Saaru, Chicken/Mutton Rasam, South Indian Chicken Soup)

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Ingredients
Chicken - 1/2 lb (bony pieces)
Shallot onions - 5-8 (chopped)
Tomato - 1 (chopped or mashed up with hands)
Green Chilly - 1
Turmeric powder - 1/2 tsp
Chicken Masala - 1/2 tsp
Cilantro - 3 springs (chopped)
 
For tempering
Oil - 2 tblsp
Peppercorns - 1 tsp
Cumin Seeds - 1 tsp
Red chilly - 1
Garlic pods - 5 or 6
Curry Leaves - 5 leaves
Method
1. In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.
2. Add about 5-6 cups of water, salt and turmeric powder. 
3. Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.
4. In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.
5. Heat oil in a small pan, add the coarsely ground masala and fry for a minute.
6. After the pressure goes down, open the cooker and turn on the heat.
7. Add the tempering, chicken masala and chopped cilantro to the rasam.
8. Bring it to a boil and switch off. Serve it piping hot.
 
Serving Suggestion
    - This rasam is traditionally served with white rice.
    - You can also have it as a soup. This is a very comforting dish on a cold winter day or when you have cold. 
 
Variations
       - You can also make Mutton Rasam and Turkey (Vaankozhi) Rasam.
       - For those who prefer the rasam with little sour taste, add a tblsp of lemon juice at the end.
 
Serves :3-4