Spicy Chettinad Chicken Rasam – Traditional South Indian Soup

Chettinad Kozhi Rasam (Chettinad Chicken Rasam)

Description
Chettinad Kozhi Rasam is a traditional and spicy chicken soup originating from the Chettinad region, often served as prasadam (sacred offering) in temples like Kali Kovil during Poosai Poduthal, when a chicken (kozhi) is sacrificed. Beyond its religious significance, this tangy, flavorful rasam is a wonderful home remedy, especially for those battling colds and flu due to its spicy kick. It’s rich in protein and perfect for a nourishing lunch!

Cuisine: Chettinad
Course: Lunch
Diet: High Protein, Non-Vegetarian

Ingredients

• For the Rasam:

  • 250 grams Chicken (with or without bones)
  • 6 Shallots, minced
  • 1 fully ripe Tomato, chopped
  • 2 teaspoons Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder (Haldi)
  • Salt, to taste
  • 4 cups Water

• For the Rasam Powder:

  • 1 teaspoon Whole Black Peppercorns
  • 1 teaspoon Cumin Seeds (Jeera)
  • 1 teaspoon Fennel Seeds (Saunf)
  • 1-1/2 teaspoons Coriander Powder (Dhania)
  • 2 Dry Red Chillies
  • 2 Shallots
  • 5 cloves Garlic

• For Tempering:

  • 1 teaspoon Oil
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 2 Dry Red Chillies
  • A pinch of Asafoetida (Hing)
  • Curry Leaves
  • Fresh Coriander Leaves (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions

1. Prepare the Chicken:
   Clean and wash the chicken thoroughly. In a pressure cooker, add the chicken pieces along with minced shallots, chopped tomato, red chilli powder, turmeric powder, and salt. Add 4 cups of water and cook for 1 whistle. Then, lower the heat and cook on simmer for another 5 minutes. Turn off the heat.

2. Make the Rasam Powder:
   In a mixer-grinder, grind fennel seeds, peppercorns, cumin seeds, and dry red chillies into a fine powder. Add coriander powder and grind again. Set aside.

3. Grind Shallots and Garlic:
   In the same grinder, add the shallots and garlic cloves and grind them together into a smooth paste, without adding water.

4. Tempering:
   Heat 1 teaspoon of oil in a wok or pan. Add mustard seeds, cumin seeds, dry red chillies, a pinch of asafoetida, and curry leaves. Let them crackle for a few seconds.

5. Combine and Cook:
   Add the tempered spices to the pressure-cooked chicken rasam mixture. Then, add the freshly ground rasam powder and adjust the salt as needed. Bring the rasam to a boil on medium heat.

6. Finishing Touch:
   Once the rasam is boiling, turn off the heat and garnish with freshly chopped coriander leaves.

7. Serving:
   Serve the Chettinad Kozhi Rasam hot, paired with steamed rice and crispy Elai Vadam for a fulfilling meal.

Tips:

• Adjust the spice level to suit your preference by increasing or reducing the amount of red chilli powder and dry red chillies in the rasam powder.
• The addition of fresh coriander enhances the flavor and adds a refreshing touch.

Enjoy this spicy, aromatic Chettinad Kozhi Rasam that’s not just a treat for the taste buds, but also a nourishing remedy for colds!