- Submitted by Dahlia on 13th Nov 2010
(Chettinadu Kozhi Saaru, Chicken/Mutton Rasam, South Indian Chicken Soup)
Rasam is a thin soup made with some broth flavored with pepper, cumin and garlic. It is usually made on a daily basis using lentil broth. In Chettinad, people love their non-veg as much as their vegetarian dishes. They make rasam with chicken and mutton. One of my friend made this for me few years back and I just loved it. I generally enjoy chicken clear soup as well as rasam. This was like a blend of two of my favorite dishes.
This South Indian style chicken soup is good for common cold or just to have on cold or rainy days. Those days it used to be made with country chicken, also known as Naatu Kozhi. Even now I would suggest using country chicken if available as the taste is unbeatable. In US, the taste of game hen is somewhat close. If not, you can use mutton piece or turkey pieces to make this rasam.
Chicken rasam is very easy and quick to make. It's is a very good combination for plain rice. It has always been a hit whenever I make for my family. I encourage you also to try it.
Recipe For Kozhi Rasam
Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 3 - 4
Ingredients
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Chicken - 1/2 lb (bony pieces)
- Shallot onions - 15 (chopped)
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Tomato - 1 (chopped or mashed up with hands)
- Green Chilly - 1
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Turmeric powder - 1/2 tsp
- Chicken Masala or Garam Masala Powder - 1/2 tsp
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Cilantro - 3 springs (chopped)
For Tempering
- Oil - 2 tbsp
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Peppercorns - 1 tsp
- Cumin Seeds - 1 tsp
- Fennel Seeds - 1/2 tsp
- Dry Red Chili - 1
- Garlic pods - 5 or 6
-
Curry Leaves - 5 leaves
Method
- 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.
- Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.
- In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.
- 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.
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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.
- Add the chicken masala and chopped cilantro to the rasam. Bring it to a boil and switch off. Serve it piping hot.
Detailed Steps for making Kozhi Rasam
Take the bony chicken pieces in a pressure cooker. Add about 5-6 cups of water, some chopped shallots, green chili, salt and turmeric powder. Pressure cook for 7-8 whistles until all the essence from the bones comes into the liquid.
When that is getting ready, prepare the masala. For that take garlic cloves, peppercorns, cumin seeds, fennel seeds, dry red chili and some curry leaves in a mixie jar. Pulse it to crush it coarsely. You can also use a motar and pestle to get the job done.
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Heat oil in a kadai or pan, add the coarsely ground masala and fry for a minute. Add the remaining chopped shallots.
Add the chopped tomatoes and saute for another minute.
After the pressure in the cooker goes down, add the entire thing to this pan. Also add some chicken masala powder and chopped cilantro. Taste and add salt if needed.
Once it comes to a boil, switch off and transfer to a serving dish. Keep it covered until you serve so that the aroma doesn't escape.
Serving Suggestion
- Kozhi rasam is traditionally served with white rice and some chicken fry. Traditionally after cooking the chicken, the pieces are rubbed with spices and fried. The stock is used to make rasam.
- You can also have it as a soup served with some toasted bread. This is a very comforting dish on a cold winter day or when you have common cold.
Variation
- You can also make Mutton Rasam and Turkey (Vaankozhi) Rasam.
- For those who prefer the rasam with little sour taste, add a tsp of lemon juice at the end or while serving.
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