Happy's Cook

Wednesday, July 08, 2015

Chettinad Kozhi Rasam | Nattu Kozhi Soup | Chicken Rasam | South Indian Chicken Soup

This is one of the recent hits in my home. I got this recipe from my neighbor and it turned out awesome even from my very first attempt. This is a very simple recipe which a beginner can adapt very quickly. Whenever I get chicken, I reserve some chicken for this rasam preparation. The rasam with hot steamed rice is a comforting food. Already I have posted tomato rasam recipe hereThis hot and spicy rasam is perfect for the winter season. Though this turns out very good with nattu kozhi chicken, we can try with broiler chicken as well. I tried it with nattu kozhi chicken while clicking and let's see the recipe. 
Nattu Kozhi or Broiler Chicken -  250 grams 
Pepper Powder - 1 tsp 
Salt - as required 
Tomato -  3 Small
Tamarind - Lemon sized ball 
Coriander leaves - a handful 
To Grind: 
Green Chilli - 1 
Raw Red Chilli - 1 
Whole Pepper Corns - 1 tsp
Turmeric powder - 1/4 tsp 
Cumin Seeds - 1 tsp 
Fennel seeds - 1/2 tsp 
Ginger - 1.5 inch piece 
Garlic - 10 cloves 
Salt - as required 
To Temper:  
Oil - as required 
Mustard - 1 tsp 
Cumin - 1 tsp 
Fenugreek - 1 tsp 
Dry red chilli - 2
Curry leaves - few
1. Cut the chicken into small pieces. Boil it with water, salt and pepper in a wide pan for about 15 to 20 mins. Keep enough water, so that we get required amount of stock for the rasam. You can pressure cook it if required.
2. Meanwhile grind the items under 'To Grind' to a coarse mixture.
3. Soak the tamarind in 1 cup of warm water. Along with this tamarind water, add the tomato and mash it well with your hands. Along with this add half of the ground masala as well. Now filter the chicken stock and add it to this tamarind water. Mix everything once.
4. Along with this chicken and tamarind water add the torn coriander leaves. Temper with the items under 'To Temper' and then saute the remaining ground masala.
4. Now pour the tamarind and chicken stock. Adjust the salt and bring it to boil. When it starts bubbling switch off the flame. 
The hot and Spicy flavorful chicken rasam is ready to be served. It can be served as a soup. Chicken Rasam with white rice and a Chicken fry makes a complete meal.
Points to remember:
  • The whole pepper corns, green chilli and dry red chilli gives spicy rasam. So adjust it as per your preference.
  • While cooking the chicken add around 5 cups of water and reduce it to 2.5 to 3 cup stock.
  • The left over chicken pieces can be made as chicken masala by adding onion and tomato.
Warm Regards,
Happy's Cook - Divya


  1. Wow.. super delicious chicken rasam.

  2. This sounds so interesting...never had it before...need to try it soon


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