Post a Recipe
Post a Food Story
Contact Us
4
1 Votes
AD

Poached Eggs In Chicken Rasam ( Chaaru / Saaru )

Poached Eggs In Chicken Rasam ( Chaaru / Saaru )
Poached Eggs In Chicken Rasam ( Chaaru / Saaru )
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg,Contains Egg
  • Cuisine TypeIndian, Soups
  • Good for Lunch
Ad
About this Recipe

I am sure that Chicken Lovers will never say "No" to this Flavorful Rasam . Fresh Chicken stock is prepared using our regular south Indian ingredients is further cooked in a freshly ground masala and tamarind extract to get a delicious chaaru / rasam. Poaching eggs in a simmering rasam will enhance the taste of rasam and eggs. This can be served with hot Rice and chicken gravy. Try this flavorful Rasam instead of the regular ones and enjoy your meal.

Ingredients & Quantity
  • 3 Eggs
  • ¼ Tsp Turmeric Powder
  • Handful of curry leaves
  • Handful of Coriander leaves
  • Salt to taste
  • ½ Cup Tamarind Juice (Extracted from a gooseberry sized tamarind)
  • For Chicken Stock :
  • 5-6 Pieces of boned chicken
  • 1 Green Chilli
  • 4 Garlic pods
  • Few Curry leaves
  • 1 ½ Cups Water
  • For grinding :
  • 1 Tsp Jeera / Cumin
  • ½ Tbsp Peppercorns
  • 5 Garlic Pods
  • 2 Tomatoes
  • For Tempering :
  • 1 Tbsp Oil
  • 1 Tsp Mustard seeds
  • A pinch of hing
  • 2 Dry red chillies
How to cook?
  1. Add boned chicken pieces along with garlic pods, curry leaves, green chilli and water in a pan.
  2. Simmer and cook for 10 minutes. Remove only the boned chicken and take the flesh part of it.
  3. Discard the bones and retain the remaining ingredients along with the stock.
  4. Meanwhile, coarsely grind the ingredients given in “For Grinding” list and keep aside.
  5. Heat oil in a pan and add the mustard seeds. Once it starts spluttering, add hing followed by the dry red chillies.
  6. Add the coarsely ground paste and sauté well. Add the tamarind juice and chicken stock along with the removed flesh, garlic, curry leaves and green chilli.
  7. Add curry leaves, coriander leaves and salt and cook for 3-4 minutes.
  8. Simmer the flame, break the eggs and slowly drop them in the rasam.
  9. Close the lid and cook for 10 minutes. (Do not mix or disturb the rasam ).
  10. Once the eggs got poached, switch off the flame and garnish with coriander leaves. Serve with hot rice and chicken fry.
Explore Recipes
Ad
Recommended
 Click for Contests and Campaigns
Ask a question, give feedback or compliment Priya Satheesh