Chicken Rasam recipe, also called as kozhi rasam. This delicious hot soup made with freshly ground spices, ginger, garlic, shallots. Chicken is cooked with this masala and water in a pressure cooker until the flavour is extracted into the soup. This kozhi rasam is best to have when you are sick or recovering.
Chicken Rasam Recipe
When anyone in the family is sick, the first recipe I make it this Kozhi rasam. Specially with nattu kozhi or country chicken. This rasam recipe is a comforting dish that can be served as a soup or as a gravy with rice.
About Chicken Rasam (Kozhi Rasam)
Kozhi rasam is a popular South Indian style gravy dish is made with shallots, ginger, garlic, pepper and cumin. This comforting rasam is perfect to serve on its own or with rice.
The masala for this rasam is very delicious and is actually very good for you. If you have cold or fever this recipe is perfect for recovering. This is my hubby's favourite dish.
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Ingredients
- Shallots - you can use shallots or onions in this. But shallots makes it more flavourful.
- Ginger & Garlic - use fresh ginger garlic along with shallots to grind.
- Spice Powders - chilli powder, coriander powder and turmeric powder is added to the paste.
- Whole Spices - I used black pepper and cumin seeds to grind.
- Tempering - I prefer coconut oil for making this, you can use ghee also. Mustard seeds and curry leaves is used for tempering.
- Tomatoes - use chopped tomatoes mainly for taste.
- Chicken - you can use country chicken or regular chicken. Country chicken has more health benefits.
Step by Step Pictures
Make Masala
1)Take peeled shallots, black pepper and cumin seeds in a blender.
2)Add in turmeric, chilli and coriander powder.
3)I used ginger garlic paste, you can add ginger and garlic too.
4)Grind it to a slightly coarse puree without adding any water.
Tempering
5)Heat coconut oil in a pressure cooker. Once oil is hot, add in mustard seeds and curry leaves and let them sizzle.
6)Add in the ground masala into the hot oil.
7)Saute the masala in the oil for 3 to 5 minutes. Saute until raw smell leaves.
8)Add in chopped tomatoes and mix well.
Making Rasam
9)Add in chicken pieces and coat with the masala.
10)Pour in enough water to make rasam. Season with salt.
11)Cover and pressure cook for 5 whistle. If you are using nattu kozhi then it will take time.
12)Add in coriander leaves and mix well. Serve with rice.
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Chicken Rasam Recipe | Nattu Kozhi Rasam Recipe
Equipment
Ingredients
- 500 grams Bone in Chicken
- 1 large Tomato chopped
- ¼ cup Coriander leaves
- 3 cups Water or as needed
To Grind
- 10 no Shallots peeled, left whole
- 6 cloves Garlic peeled, left whole
- 1 inch Ginger peeled and sliced
- 2 teaspoon Black Pepper
- 2 teaspoon Cumin Seeds
- 2 teaspoon Coriander Powder
- ½ teaspoon Red Chilli powder
- ½ teaspoon Turmeric Powder
- Salt to taste
To Temper
- 1 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- 2 sprig Curry leaves
Instructions
- Take small onion, ginger, garlic, black pepper, cumin, and all spice powders in a blender and puree coarse without adding water.
- Heat oil or ghee in a pressure cooker, add in mustard seeds, curry leaves and let it sizzle. Add the ground masala and saute for 5 mins. Add in chopped tomatoes and mix well.
- Now Add in chicken and salt. Pour water and cover the cooker with lid. Now Pressure cook for 4 to 5 whistle. Once cooked, turn off heat and Let the steam escape all by itself. Open the cooker and check whether chicken is cooked. Taste and adjust seasoning.
- Add in coriander leaves and mix well. Serve hot with rice.
Video
Vishal
Is there a reason why you add salt in the end and not with tomatoes?
Aarthi
you can add salt at any stage.
Pushpa singh
veri nice post
Diana
Tried the recipe and it is delicious. I use paprika powder instead of chili powder to tone down the spiciness. My husband and 9 year old daughter (who are Danish) love this. It's the family favourite when anyone has cold and especially now with all of us self-isolating because of corona, we are enjoying the kozhi rasam.
Kashish Bagga
your recipe looks very amazing.