Kozhi Rasam

Name: Kozhi Rasam
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 300 g chicken (bone-in, skinless, cleaned and cut into medium pieces); 4 cup water (for cooking and broth); 1 pinch turmeric powder (for cooking chicken); 0.5 tsp salt; 2 pcs tomato (medium, roughly chopped); 6 pcs garlic (cloves, peeled and crushed); 1 tsp black peppercorns (whole); 1 tsp cumin seeds; 1 tbsp coriander seeds; 2 pcs dried red chili; 1 inch ginger (peeled and roughly chopped); 1 tbsp tamarind (tightly packed, soaked in 0.5 cup warm water and pulp extracted); 1 tsp ghee (for tempering); 0.5 tsp mustard seeds; 10 pcs curry leaves (fresh); 1 pinch asafoetida; 2 tbsp coriander leaves (finely chopped, for garnish); 1 tbsp lime juice (freshly squeezed)

RATING

4.3/5(78)

TASTE SCORE

8/10

A deeply comforting South Indian soup that merges tender shredded chicken with the tangy, spiced warmth of traditional rasam. Whole spices, garlic, and black pepper are freshly ground to build a bold, aromatic broth, finished with a squeeze of lime and fresh coriander. It's the ultimate home remedy for cold days or when you need something light yet satisfying.

PREP

15m

COOK

35m

SERVES

1 CUP

162 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~15 min
Pressure cook the chicken.
1.Add chicken pieces to a pressure cooker with 1 cup water, salt, and a pinch of turmeric powder.
2.Pressure cook on medium heat for 3 whistles or until chicken is tender.
3.Release pressure naturally, remove chicken pieces, and shred the meat using two forks.
4.Strain and reserve the chicken stock.
TIPBone-in chicken gives the most flavourful stock. Avoid overcooking the chicken in the pressure cooker.
prep · ~10 min
Prepare the spice paste and tamarind extract.
1.Soak tamarind in 0.5 cup warm water for 10 minutes, then squeeze well to extract thick pulp. Discard solids.
2.Place chopped tomatoes, crushed garlic, peppercorns, cumin seeds, coriander seeds, dried red chilies, and ginger into a mortar.
3.Crush coarsely into a thick, rustic paste.
TIPCoarsely crushing releases maximum aroma without making the rasam gritty.
boil · ~15 min
Build the rasam base.
1.In a deep saucepan, combine the reserved chicken stock and 2 cups of fresh water.
2.Stir in the coarsely ground spice paste and bring to a gentle boil over medium heat.
3.Add the tamarind pulp and let it boil vigorously for 10 minutes until the raw smell disappears and the mixture is aromatic.
4.Add the shredded chicken and simmer for another 5 minutes.
TIPBoil until the foam subsides and you see a glossy surface — that signals the spices have cooked through.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and wait until they splutter completely.
3.Add curry leaves and a pinch of asafoetida, and fry for 10 seconds until fragrant.
TIPPour the tempering over the rasam immediately while it is still sizzling for the best flavor.
simmer · ~3 min
Finish the rasam.
1.Pour the hot tempering over the boiling rasam.
2.Stir well, lower the heat, and let it simmer gently for 2 minutes.
3.Turn off the heat and stir in freshly squeezed lime juice.
garnish
Garnish with fresh coriander leaves and serve piping hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in chicken for a richer, more flavorful broth in the rasam.
2
After pressure cooking, let the steam release naturally to keep chicken tender.
3
Coarsely crush the spice paste; a smooth paste can make the rasam cloudy and gritty.
4
Boil the rasam base until the surface looks glossy and the raw spice smell disappears.
5
Pour the sizzling tempering directly over the hot rasam for the most aromatic finish.
6
Add lime juice only after turning off the heat to preserve its fresh, tangy flavor.
7
Make ahead: the rasam tastes even better the next day as flavors meld.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with 300g of paneer or firm tofu and use vegetable stock instead of chicken stock. The rasam base remains the same, making it a hearty, protein-rich vegetarian option.

low fat

Low-fat

Skip the ghee in the tempering and instead dry roast the mustard seeds and curry leaves in a non-stick pan. Use chicken breast instead of bone-in pieces to reduce fat without losing the soup's comforting nature.

extra spicy

Extra-spicy

Add 2-3 more dried red chilies to the spice paste and crush them along with the other spices. This intensifies the heat, ideal for those who love a fiery Chettinad-style rasam.

lentil added

Lentil-added

Add 1/4 cup of cooked toor dal (pigeon pea lentils) along with the shredded chicken in step 3. This thickens the rasam slightly and adds extra protein and fiber, making it more of a meal.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

The bone-in chicken provides high-quality protein that supports muscle repair and satiety, while the shredded meat is easy to digest in this soup form.

✓

Aids Digestion

Tamarind, cumin, and asafoetida are traditionally used in Ayurveda to stimulate digestive enzymes and reduce bloating, making this a soothing meal for a sensitive stomach.

✓

Packed with Antioxidants

Black peppercorns, coriander seeds, and curry leaves are rich in antioxidants that help combat inflammation and support immune health.

✓

Low in Calories, High in Flavor

With only 1 teaspoon of ghee and no heavy cream, this brothy soup is a light yet deeply satisfying option for those watching their calorie intake.

QUESTIONS?

Frequently asked questions

Yes, but bone-in chicken is strongly preferred because the bones release collagen and flavor into the stock, making the broth richer and more nourishing.