Chicken/ Kozhi Rasam

7 0comments
  • 28

    Feb

For the Stock/Rasam

  • Chicken
    : 900 gms
  • Chicken Carcass
    : 500 gms
  • Turmeric powder
    : 3/4 teaspoon
  • Chilli Powder
    : 1/2 teaspoon
  • Asafoetida powder
    : 3/4 teaspoon
  • whole Cumin
    : 1 teaspoon
  • Tomatoes
    : 1 1/2 cups
  • Garlic pods
    : 7
  • Onion
    : 1 medium
  • Curry leaves
    : 15
  • Water
    : 2 Litres

Rasam Powder:

  • Coconut oil
    : 1 teaspoon
  • dried Red Chillies
    : 6
  • whole Coriander seeds
    : 1 tablespoon
  • heaped Fennel/Aniseeds
    : 1 tablespoon
  • Peppercorns
    : 1 tablespoon (heaped if you like very spicy)
  • whole Cumin
    : 1 tablespoon

For the Tempering:

  • Coconut oil
    : 2 tablespoon
  • Garlic
    : 1/2 cup
  • Shallots
    : 1 cup
  • Tomato
    : 1 small
  • asafoetida
    : 1/2 teaspoon

Hello Everyone,

I’m trying to catch up as fast as I can because I know otherwise this is not going to happen soon. So yesterday I took a resolution to complete this herculean task within a week. So here comes my Chicken Rasam/broth which is very good for this cool climate. I posted the video of the when it was very cold over here, though now the temperatures have gone up slightly, its still cold over here and weather is very messy. Everywhere there is cold and flu and its exam time. Chicken is generally hot in temperature and this helps in the maintenance of body temperature and fighting out the viruses.

I first tasted this soup in the famous chain Paragon in Kochi. That’s when I went searching in the roots of this dish. Since then I have been trying and modifying it at home. This final recipe is a one which is sought after for. This is basically a dish which is prepared in the Chettinad region for Poojas. Widely seen in the South Indian states of Tamilnadu and Andhra Pradesh, this is an offering to the deity as well as an healthy soup which is made using the local chicken. Since I don’t get this chicken here, I made it with fresh chicken. I used some chicken with meat and some carcass to get a rich , chicken broth. I’m adding some extra flavors so that the broth become real spicy and bursting with flavors.

Shallots, peppercorns, turmeric, asafoetida are all healthy too. They are immune boosters and helps in fighting out cholesterol and diabetes. Plus they impart a whole load of flavors too. Tomatoes give that tanginess needed to balance the flavor of the soup. I have also done a tempering with plenty of garlic and shallots which are a bomb of flavors as well as health. There’s isn’t much complicated in this soup which can go wrong. Getting the right flavor for the rasam powder will give that awesome deliciousness to this soup.

I served this for guests too as this is not a filling starter rather one which helps in digestion and cleansing your stomach. Asafoetida is an amazing ingredient which helps in most of the stomach issues. I’m sure whoever tries this is going to love this. Piping hot chicken rasam is so satisfying and soul comforting, that you are going to try this again n again. Stay healthy folks and do out in a word after trying out my recipes. I would also appreciate the feed backs so that I can improve myself.

STEP 1

In a pressure Cooker, add the Chicken, Chicken Carcass, Turmeric powder, teaspoon Chilli Powder, Asafoetida powder, whole Cumin, Tomatoes, Garlic pods, Onion, 15 Curry leaves and

STEP 2

2 Litres Water. Stick the lid on. Pressure cook for 30 minutes. After the first whistle, reduce the flame and slow cook for rest of the time.

STEP 3

Allow the pressure to be released naturally. Strain the cooked stock with meat. Remove the meat pieces . Shred and keep aside. Drain out the stock with flavours by pressing it. Keep the stock and meat separately aside.

Rasam powder preparation:

STEP 4

Heat pan with Coconut oil. Add the dried Red Chillies. Saute till aromatic. Then add the whole Coriander seeds, Fennel/Aniseeds, Peppercorns (heaped if you like very spicy) and whole Cumin. Saute well. Keep stirring. Fry till aromatic and slightly golden in color. Cool down.

STEP 5

Powder to fine texture.

For the Tempering:

STEP 6

Heat a pot. Add Coconut oil followed by Garlic. Saute till it start changing color. Add the shallots. Fry till golden in color, followed by the rasam powder. Fry for a minute. Add the shredded chicken. Saute till well coated with the masala. Stir for 2-3 minutes. Add the tomato.

STEP 7

Combine everything and cook for 2 minutes.

STEP 8

Now add the stock and mix up well. Adjust seasoning and add asafoetida too. Finally add fresh Coriander leaves. Mix in well. Simmer for 2 minutes. Put the lid on and simmer further for 2 minutes more. Switch off. Rest for 5 minutes. Serve hot.

STEP 9

This rasam/soup is healthy and medicinal to fight out flu, cold and throat infections. It also helps in maintaining immunity and defense for your system against bacteria and virus. This soup can be served for 6 persons.

Here is our video presentation

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