What is Rasam?
Rasam is a South Indian tomato and black pepper soup that is warm and comforting especially with a bowl of freshly made basmati rice. It is aromatic with spices of turmeric, coriander and strikes your throat with loads of freshly cracked pepper.
This is my take on the classic soup but a more full meal loaded with protein and more veggies.
Ingredients
- 1 lb of chicken (I used a mix of drumsticks and chicken breast)
- 1 yellow onion, chopped
- 3 stalks of green onions, separate whites and greens
- 3 cloves garlic, minced
- 4-5 medium tomatoes (I used campari)
- 6 oz chopped cabbage
- 6 oz of rainbow chard roughly chopped
- 2 carrots, peeled and chopped
- ¾ cup rice, rinsed
- Salt to taste
- 6-8 cups of liquid (I used a mix of chicken broth and water)
- Garnish, cilantro leaves and green onions
Spice mixture
- ½ tsp of turmeric
- ½ tsp coriander
- ½ tsp mustard seeds
- ½ tsp salt
- 1 tsp of freshly cracked black pepper
Step 1: heat up olive oil on a pot to medium heat and add green onions, yellow onions, and garlic. Saute till sweating about 5-7 minutes. Add spice mixture, stir, then add tomatoes.
Step 2: Add in your liquid and cover pot till boil. Once boiled, poach chicken for 20 minutes.
Step 3: remove chicken and if needed shred chicken breast. Add rice, cabbage, carrots to pot and simmer for 15 minutes. Add chard and simmer for 5 minutes. Garnish with cilantro and green onions, and serve!