Kozhi Rasam
A fiery and aromatic South Indian chicken soup, brimming with the warmth of black pepper and freshly ground spices. This Chettinad specialty is the perfect comfort food, especially on a chilly day or when you're feeling under the weather.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Chicken Stock
- b.In a pressure cooker, combine the chicken pieces, turmeric powder, 1/2 tsp of salt, and 3 cups of water.
- c.Secure the lid and cook for 3-4 whistles over medium heat, or until the chicken is tender and falling off the bone (approx. 15-20 minutes).
- d.Once the pressure releases naturally, strain the stock into a large bowl. Separate the chicken meat from the bones, shred the meat, and set it aside. Discard the bones.
- 2
Step 2
- a.Create the Rasam Masala
- b.In a small, dry pan over low heat, roast the coriander seeds, cumin seeds, black peppercorns, and dried red chillies for 2-3 minutes until they become fragrant and a shade darker. Be careful not to burn them.
- c.Allow the roasted spices to cool completely.
- d.Transfer the cooled spices to a blender or spice grinder along with the garlic cloves and shallots. Grind to a coarse, aromatic paste without adding any water.
- 3
Step 3
- a.Temper and Sauté the Base
- b.Heat the sesame oil in a deep pot or kadai over medium heat. Once the oil shimmers, add the mustard seeds and let them splutter completely.
- c.Add the curry leaves and sauté for 30 seconds until they turn crisp and fragrant.
- d.Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
- e.Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it breaks down into a soft pulp.
- 4
Step 4
- a.Combine and Simmer the Rasam
- b.Add the ground rasam masala paste to the pot. Sauté for 2 minutes, stirring continuously, until the raw aroma disappears.
- c.Pour in the reserved chicken stock and the tamarind water. Add the remaining 1 tsp of salt.
- d.Add the shredded chicken and the remaining 1 cup of water. Stir well to combine.
- e.Bring the mixture to a gentle simmer over low-medium heat. Do not let it come to a rolling boil. Cook for 8-10 minutes until a layer of froth appears on the surface.
- f.Taste and adjust the salt or tanginess if needed.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Let the rasam rest for 5 minutes to allow the flavors to meld.
- d.Serve hot as a comforting soup or alongside steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in chicken is essential for a flavorful and gelatinous stock, which is the soul of this rasam.
- 2Always grind the masala fresh for the most potent aroma and taste. Pre-made powders won't provide the same depth of flavor.
- 3Never boil rasam vigorously after adding the stock. A gentle simmer is key to prevent it from turning bitter and to preserve the delicate spice aromas.
- 4For a richer flavor, use homemade chicken stock if you have it on hand.
- 5Adjust the black peppercorns and red chillies to suit your preferred spice level.
Adapt it for your goals.
Mutton Rasam
Replace the chicken with 250g of mutton ribs or bones (aatu kaal) for a richer, more robust flavor. The cooking time for the stock will need to be increased.
Extra SpicyExtra Spicy
Increase the black peppercorns to 1.5 tsp and add one slit green chilli during the tempering process for an extra kick of heat.
With LentilsWith Lentils
For a slightly thicker and more wholesome rasam, add 1-2 tablespoons of cooked, mashed toor dal (pigeon peas) along with the chicken stock.
Why this is on our healthy list.
Natural Cold Remedy
The warm, peppery broth helps clear nasal passages and soothe a sore throat. Spices like black pepper and garlic have antibacterial properties that can help fight infections.
Boosts Immunity
Chicken stock is rich in minerals, and spices like turmeric and cumin are known for their immune-boosting and anti-inflammatory properties, helping to strengthen the body's defenses.
Aids Digestion
The blend of spices, particularly cumin, coriander, and black pepper, stimulates digestive enzymes, promoting better gut health and preventing indigestion.
Rich in Protein
The chicken provides a good source of lean protein, which is essential for muscle repair, energy, and overall body function.
Frequently asked questions
A single serving of Kozhi Rasam (approx. 1.5 cups) contains around 150-180 calories, making it a light and nutritious soup. The exact count can vary based on the amount of oil and the fat content of the chicken used.