Chettinad Kozhi Rasam Recipe - Chettinad Chicken Rasam
Chettinad Kozhi Rasam is chicken cooked with goodness of Chettinad spices served in the form of a spicy rasam. This can be had as is to drink or served with some steamed rice.
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.
If you like this recipe, you can also try other Rasam recipes such as
- 250 grams Chicken , with or without bones
- 6 Shallots
- 1 Tomato , fully ripe
- 2 teaspoons Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , as needed For rasam powder
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1-1/2 teaspoon Coriander (Dhania) Powder
- 2 Dry red chillies
- 2 Shallots
- 5 cloves Garlic
How to make Chettinad Kozhi Rasam Recipe - Chettinad Chicken Rasam
To begin making the Chettinad Kozhi Rasam, clean and wash the chicken thoroughly.
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. Pressure cook for 1 whistle and then simmer the gas.
Cook on low flame for another 5 minutes and switch off the gas.
Meanwhile, prepare rasam powder by grinding fennel seeds, peppercorns, cumin and chilies and grind using a mixer-grinder.
Now add some coriander powder to the spice mix. Grind once again and collect in a bowl.
In the same grinder jar add garlic and onion and grind together without adding any water..
Heat 1 teaspoon of oil in a wok and season the rasam with some mustard seeds, cumin, dry red chilies, asafoetida and curry leaves. Allowing it to crackle. Add this to the rasam in the pressure cooker.
Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
Garnish the Rasam with some fresh chopped coriander leaves before serving.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'