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.
Serve Chettinad Kozhi Rasam along with Steamed Rice and Elai Vadam for a weekday meal.
If you like this recipe, you can also try other Rasam recipes such as
Cuisine: Chettinad
Course: Lunch
Diet: High Protein Non Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 30 M
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.
Serve Chettinad Kozhi Rasam along with Steamed Rice and Elai Vadam for a weekday meal.