Chettinad Kozhi Rasam Recipe - Chettinad Chicken Rasam
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.
Ingredients
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250 grams Chicken
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with or without bones
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6 Shallots
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1 Tomato
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fully ripe
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2 teaspoons Red Chilli powder
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1/2 teaspoon Turmeric powder (Haldi)
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Salt
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as needed
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For rasam powder
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1 teaspoon Whole Black Peppercorns
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1 teaspoon Cumin seeds (Jeera)
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1 teaspoon Fennel seeds (Saunf)
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1-1/2 teaspoon Coriander Powder (Dhania)
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2 Dry Red Chillies
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2 Shallots
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5 cloves Garlic
Instructions
Step 1
To begin making the Chettinad Kozhi Rasam, clean and wash the chicken thoroughly
Step 2
Add chicken with the minced shallots, tomato, chilli powder, turmeric powder, and salt as needed along with 4 cups of water in a pressure cooker
Step 3
Pressure cook for 1 whistle and then simmer the gas
Step 4
Cook on low flame for another 5 minutes and switch off the gas
Step 5
Meanwhile, prepare rasam powder by grinding fennel seeds, peppercorns, cumin and chilies and grind using a mixer-grinder
Step 6
Now add some coriander powder to the spice mix
Step 7
Grind once again and collect in a bowl
Step 8
In the same grinder jar add garlic and onion and grind together without adding any water
Step 10
Heat 1 teaspoon of oil in a wok and season the rasam with some mustard seeds, cumin, dry red chilies, asafoetida and curry leaves
Step 11
Allowing it to crackle
Step 12
Add this to the rasam in the pressure cooker
Step 13
Add the rasam powder and the salt needed
Step 14
Bring the rasam to a nice boil and switch off the stove
Step 15
Garnish the Rasam with some fresh chopped coriander leaves before serving
Step 16
Serve Chettinad Kozhi Rasam along with Steamed Rice and Elai Vadam for a weekday meal