Kozhi Rasam is a popular Chettinad soup recipe made in temples like Kali Kovil during Poosai Poduthal when they sacrifice kozhi (chicken) and served as a prasadam. Other than this religious aspect this Rasam is also served to patients suffering from cold and flu as it’s too spicy and is an excellent home remedy for common cold.
Chettinad recipes are famous for their spices, most of the recipes made with Chettinad spices are hot and spicy hence it’s not at all recommended for people who prefer mild flavors. Chettinad Kozhi Rasam can be best served as a soup or a hot beverage or can even be enjoyed with plain steamed rice. In this recipe the chicken is cooked to collect the stock but there is always an option to keep the chicken pieces in the soup but again if you prefer the stock alone, then strain the Rasam and collect the chicken pieces which can later be used in making Chettinad Chicken Fry or any curry.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
servings
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- 200 grams chicken Bony or Boneless pieces
- 6 Shallots
- 1 Large Tomato Fully Ripe
- 2 tsp Red Chili Powder
- 1/2 tsp turmeric
- salt As needed
- 1 tsp Black Pepper Corns
- 1 tsp cumin
- 1 tsp fennel
- 1.5 tsp Coriander Powder
- 2 Shallots
- 4 cloves garlic
- 1-2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp cumin
- 2-3 Dry Red Chili
- 1/2 tsp asafoetida Hing
- 5-6 curry leaves
Ingredients
Rasam Powder
Temper :
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- Clean and wash the chicken nicely.
- Add chicken with the minced shallots, tomato, chili powder, turmeric powder, and salt as needed along with 4 cups of water in a pressure cooker. Wait till first whistle and then simmer the gas.
- Cook on low flame for another 5-6 minutes and switch off the gas.
- Meanwhile prepare Rasam powder by grinding fennel seeds, pepper corn, cumin and chilies.
- Now add some coriander powder to the spice mix. Grind once again and collect in a bowl.
- In the same grinder jar add garlic and onion and grind together without adding water.
- Open the cooker carefully and strain the rasam if you don't want chicken chunks to come in your mouth and keep aside.
- Heat 1 teaspoon of oil in a wok and season the rasam with some mustard seeds, cumin, dry red chilies, asafoetida and curry leaves. Pour the rasam into the wok. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
- The strained out chicken pieces can be added to any Chettinad chicken fry recipe later.
- Garnish the Rasam with some fresh chopped coriander leaves before serving.
If you liked this recipe, then try making at home and enjoy sipping it in winter evenings. Also share your feedback and views on it with me in comments below.
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Love : Shaheen