KOZHI RASAM /CHICKEN RASAM

KOZHI RASAM/CHICKEN RASAM

          Chicken Rasam/Kozhi Rasam, Koli Saaru/Charu is one of the  authentic speciality of Chettinad Cuisine, famous for its flavour and taste...  Bony Pieces of Chicken are slow cooked along with spices and herbs which enhances the flavour of the broth.  I usually use the Carcasses of Wings, neck and bony pieces for the recipe
     Traditionally Free Range Chicken colloquially called Nattu Kozhi is used for the recipe.  As said 'Ammiyil arachu vacha Nattu Kozhi Patta Kilappum' (a lyrical from song Sooriyano Chandirano in Sankar's Sivaji Movie) this Kozhi Rasam is an utter delicacy when prepared with freshly ground Rasam Powder and Nattu Kozhi.  Usage of Local spices, Ingredients and method of cooking in this recipe reflects a lot of traditional cooking and South Indian Village life style.
      Kozhi Rasam/Chicken Rasam can be served along with rice or consumed as a Soup.  Even it can beat off the symptoms of cold.  On the whole Kozhi Rasam is a comfort food which also aids easy digestion.


Cuisine - South India(Chettinaad Cuisine)
Recipe Type - Rasam/Soup
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 15 - 20  Minutes


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HOW TO COOK KOZHI RASAM /CHICKEN RASAM

 

INGREDIENTS :

For Kozhi Rasam/Chicken Rasam:

Chicken (bony pieces) - 250 Gms
Shallots  -  15 Nos.
Tomato - 1 No.
Red Chilli Powder  -  1/2 Tspn
Turmeric  -  1 Tspn

For Rasam Powder :

Peppercorns - 1 Tspn
Cumin Seeds - 1 Tspn
Fennel Seeds - 1/2 Tspn
Coriander Powder - 1 Tspn
Dry Chillies - 2 Nos.
Shallots - 4 Nos.
Garlic -  5 Nos.

For Tempering :

Oil - 1 Tbspn
Fennel Seeds - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Curry Leaves - 1 Sprig

To Garnish :

Coriander Leaves - Few

Method :

• Dry grind the ingredients for the Rasam, along with shallots and garlic.
• Cook the Chicken pieces along with Shallots, Tomato, Red Chilli Powder and Turmeric with 5 cups of water in a pressure cooker for 3 whistles on a high flame. 
• Then simmer the flame and cook for another 6-8 minutes.
• Switch off the flame and allow the pressure to release.
• When the pressure is released, remove the lid.
• Strain the soup alone from the cooked ingredients.
• Add the ground 'Rasam Powder' to the strained soup and boil for another 5 minutes.
• Leave it on a low flame for few more minutes.
• In a separate pan heat oil, splutter Fennel and Cumin seeds.
• Add Curry Leaves to it and fry for a while.
• Pour this into the Kozhi Rasam/Chicken Rasam and give a quick stir.
• Garnish Kozhi Rasam/Chicken Rasam with finely chopped Coriander Leaves.
• Serve Kozhi Rasam/Chicken Rasam hot with rice or simply serve it as a soup.

Notes:

• Can serve with shredded Chicken pieces too(shred the meat from the well cooked Chicken Pieces).
• Free Range Chicken/Nattu Kozhi suits well for the recipe.
• Can use Gingelly/Sesame seed oil or Ghee to temper the spices.
• Adjsut the amount of spices to suit your spice level.