Poached Eggs In Chicken Rasam ( Chaaru / Saaru )

Poached Eggs In Chicken Rasam ( Chaaru / Saaru ) - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Lunch
Recipe Cuisine Type: Indian, Soups
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 3 Eggs
  • 1/4 tsp Turmeric Powder
  • handful handful Curry
  • handful handful Coriander
  • 1-2 tsp Salt or as per taste
  • 1/2 cup Tamarind Juice extracted from a gooseberry sized tamarind
  • Chicken Stock for
  • 5-6 piece Chicken of boned
  • 1 Green Chillies
  • 4 pods Garlic
  • 1-2 leaves Curry
  • 1 cup Water
  • Grinding for
  • 1 tsp Jeera or cumin cumin
  • 1/2 tbsp Peppercorns
  • 5 pods Garlic
  • 2 Tomato
  • Tempering for
  • 1 Tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 pinch asafoetida
  • 2 Red Chillies dry
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Instructions
 

  • Add boned chicken pieces along with garlic pods, curry leaves, green chilli and water in a pan.
  • Simmer and cook for 10 minutes. Remove only the boned chicken and take the flesh part of it.
  • Discard the bones and retain the remaining ingredients along with the stock.
  • Meanwhile, coarsely grind the ingredients given in “For Grinding” list and keep aside.
  • Heat oil in a pan and add the mustard seeds. Once it starts spluttering, add hing followed by the dry red chillies.
  • 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.
  • Add curry leaves, coriander leaves and salt and cook for 3-4 minutes.
  • Simmer the flame, break the eggs and slowly drop them in the rasam.
  • Close the lid and cook for 10 minutes. (Do not mix or disturb the rasam ).
  • Once the eggs got poached, switch off the flame and garnish with coriander leaves. Serve with hot rice and chicken fry.

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4 from 1 vote
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Priya Satheesh
Priya Satheesh

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