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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
Prepare the Chicken Stock
Create the Rasam Masala
Temper and Sauté the Base
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 209.74 calories per serving with 17.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner or soup.
Combine and Simmer the Rasam
Garnish and Serve
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.
Increase the black peppercorns to 1.5 tsp and add one slit green chilli during the tempering process for an extra kick of heat.
For a slightly thicker and more wholesome rasam, add 1-2 tablespoons of cooked, mashed toor dal (pigeon peas) along with the chicken stock.
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.
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.
The blend of spices, particularly cumin, coriander, and black pepper, stimulates digestive enzymes, promoting better gut health and preventing indigestion.
The chicken provides a good source of lean protein, which is essential for muscle repair, energy, and overall body function.
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.
Yes, Kozhi Rasam is very healthy. It's a protein-rich, low-calorie soup. The spices like black pepper, cumin, and turmeric have anti-inflammatory and digestive benefits. It's traditionally consumed as a remedy for colds and coughs.
Bitterness in rasam is usually caused by over-boiling it after the main ingredients are added. Rasam should only be brought to a gentle simmer until frothy. Over-roasting the spices can also contribute to a bitter taste.
You can store Kozhi Rasam in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat it gently on the stovetop without bringing it to a boil.
Kozhi Rasam is versatile. It can be enjoyed on its own as a soup, or mixed with hot steamed rice. It also pairs well with simple side dishes like a vegetable stir-fry (poriyal), omelette, or fried appalams (papad).
While you can use boneless chicken, it is not recommended. The bones are crucial for creating a rich, flavorful, and gelatinous stock which is the foundation of an authentic Kozhi Rasam.