Chettinad Kozhi Rasam Recipe (Chettinad Chicken Rasam)
About the Recipe:
Chettinad Kozhi Rasam is a beloved South Indian recipe from Tamil Nadu, bringing together tender chicken with a flavorful, peppery broth that captures the essence of Chettinad cuisine. Known for its use of aromatic spices, this rasam recipe offers warmth and a comforting taste that pairs perfectly with steamed rice and crispy Elai Vadam (traditional rice papad). With both spicy and tangy flavors, this dish is not only delicious but is also known to have restorative properties, making it ideal for cozy, nutritious meals.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (with or without bones) | 250 grams |
| Shallots | 6, finely minced |
| Tomato (fully ripe) | 1, chopped |
| Red Chili Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | As needed |
| Whole Black Peppercorns | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Coriander Powder (Dhania) | 1-1/2 teaspoons |
| Dry Red Chilies | 2 |
| Additional Shallots | 2, for spice mix |
| Garlic | 5 cloves |
| Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | A few sprigs |
| Fresh Coriander Leaves | For garnish |
| Water | 4 cups |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 15g |
| Carbohydrates | 10g |
| Fat | 6g |
| Fiber | 2g |
| Sodium | 250mg |
| Potassium | 400mg |
(Nutritional values are approximate and may vary depending on specific ingredients used.)
Instructions:
Step 1: Prepare the Chicken Base
- Begin by thoroughly cleaning and washing the chicken. Set aside.
- In a pressure cooker, combine the cleaned chicken with minced shallots, chopped tomato, red chili powder, turmeric powder, and salt.
- Add 4 cups of water, seal the pressure cooker, and cook on high heat for one whistle.
- Once you hear the whistle, reduce the heat to low and let it cook for another 5 minutes.
- Turn off the heat and allow the pressure to release naturally.
Step 2: Make the Chettinad Rasam Spice Powder
- In a small grinder or spice blender, add fennel seeds, black peppercorns, cumin seeds, and dry red chilies.
- Grind these spices to a coarse powder.
- Add coriander powder to the mix, pulse a few more times, and transfer the spice mix to a small bowl.
- In the same grinder jar, add the extra 2 shallots and garlic cloves. Grind these together until they form a coarse paste. Set aside.
Step 3: Prepare the Tempering and Season the Rasam
- Heat 1 teaspoon of oil in a wok or small skillet over medium heat.
- Once the oil is hot, add mustard seeds and allow them to splutter.
- Add cumin seeds, dry red chilies, a pinch of asafoetida, and curry leaves. Sauté briefly until aromatic.
- Carefully add this seasoned tempering mixture into the pressure cooker with the chicken broth and cooked chicken.
Step 4: Final Cooking and Garnishing
- Stir in the freshly ground rasam spice powder and salt (if needed) to the pressure cooker with the chicken and broth.
- Bring the rasam to a gentle boil over medium heat, allowing all the flavors to combine for about 5 minutes.
- Turn off the heat, and garnish with freshly chopped coriander leaves for added freshness and aroma.
Serving Suggestions
Serve the Chettinad Kozhi Rasam hot with a side of steamed rice and Elai Vadam. This traditional pairing brings out the full flavor profile of the rasam, making it a satisfying dish for lunch or dinner.
Enjoy the warm, comforting flavors of Chettinad in every spoonful, and relish the signature peppery kick that defines this classic Kozhi Rasam.
