Andhra Kodi Rasam

Andhra Kodi Rasam

Try saying the name 'Andhra Kodi Rasam' out loud...and tell me your mouth doesn't water....the name says it all..if you want to experience the spicy hot flavors of Andhra, you have to try this dish...beware people, this dish definitely sets your tongue on fire...of course you can make it a little less spicy too...but then it isn't authentic Andhra Kodi rasam anymore...this is my take on a very popular Andhra dish...Enjoy!

Ingredients:
Whole Chicken - 2 lbs
Onions - 1 large
Oil - 5 tbsps
Shahijeera (black cumin) - 1 tsp
Garam masala powder* - 2 tsp
Green chillies slit - 3
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Dry coconut powder - 2 tbsp
Bay leaf - 1
Yogurt - 3/4 cup
Ginger garlic paste - 1 tbsp
Lemon juice - 1/2 tsp
Coriander leaves - few sprigs
Mint leaves - few sprigs
Kasoori methi (dried fenugreek leaves) - 1 tsp

Method:
1. Clean and rinse the chicken pieces under cold water and set aside to drain.
2. Put a large non-stick pan on medium high heat. Pour the oil and let it heat up.
3. Add shahijeera, allow it to crackle. Add bay leaf and add the chopped onion. Add slit green chillies.
4. Fry till the onions turn golden brown. Add the mint leaves. Add the garam masala.
5. Now add ginger garlic paste, fry till the raw smell is gone.
6. Add turmeric powder, stir well till the mixture is well combined.
7. Now add the chicken pieces, add some salt and stir well till the onion mixture sticks well to the chicken pieces. Cover the pan with a lid. Let it simmer for a few minutes.
8. In a separate bowl, add yogurt, chilli powder, coriander powder, coconut powder and salt(remember you have already added some salt to the chicken). Mix well till the mixture is well combined.
9. Now add this yogurt mixture to the chicken and stir well.
10. Cover it with a lid and let it simmer for 5 minutes. Check for the seasoning.
11. Now add water till all the chicken pieces are submerged in the gravy.
12. Cover it with a lid and let it simmer on a medium low flame for 10 minutes or until oil floats on top.
13. Crush the Kasoori methi between your palms and add it to the chicken. Stir well.
14. Add the lemon juice, turn off the heat.
15. Garnish it with chopped coriander leaves. Serve hot over a bowl of steamed rice or with a bread of your choice.

Tasty Tips
1. Adding the spice powders to the yogurt gives it a body, if you add yogurt just as is, it separates once its warmed up and you end up with a watery gravy. This way the gravy gets a good consistency. 

2. Have this as a soup when you are down with cold...it is absolutely comforting!

*3. Garam masala: I make my garam masala fresh as and when needed. To make 1/2 a tsp garam masala I powder one clove, one cardamom and a half inch cinnamon stick using a mortar and pestle.

Andhra Kodi Rasam