South Indian Chicken Soup(Chicken Rasam)

Ingredients

• Cilantro - 3 springs
• Chicken Masala or Garam Masala Powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Green Chilly - 1
• Tomato - 1 (chopped or mashed up with hands)
• Shallot onions - 15 (chopped)
• Chicken - 1/2 lb.
• Curry Leaves - 5 leaves
• Garlic pods - 5 or 6
• Dry Red Chili - 1
• Fennel Seeds - 1/2 tsp
• Cumin Seeds - 1 tsp
• Peppercorns - 1 tsp
• Oil - 2 tbsp 

Method

1. In a pressure cooker add the bony chicken pieces, green chili and half of the onion. Add about 5-6 cups of water, salt and turmeric powder. 
2. Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.
3. In the meantime, coarsely grind  Curry Leaves ,Garlic pods,Dry Red Chili ,Fennel Seeds ,Cumin Seeds ,Peppercorns using the pulse mode. 
4. Heat oil in a pan, add the rest of the chopped onion, the coarsely ground masala and chopped tomatoes one after the other. Fry for a minute or two.
5. After the pressure goes down by itself, open the cooker. Add the chicken broth along with the bony pieces to the tempering. Some people prefer to discard the bony chicken pieces as it has no taste left. 
6. Add the chicken masala and chopped cilantro to the soup. Bring it to a boil and switch off. Serve it piping hot.
7. For those who prefer the soup with little sour taste, add a tsp of lemon juice at the end or while serving.