Description

Kozhi Rasam, a flavorful South Indian chicken broth, is a comforting and aromatic dish known for its spicy and tangy profile. It's a hearty soup, often served as a starter or alongside rice, perfect for warming you up.

Ingredients

For Cooking the Chicken

• 250-300 grams Chicken (bone-in, small pieces)
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)
• 2 cups Water

For the Rasam Masala

• 2 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1.5 tablespoons Black Peppercorns
• 4-6 Dry Red Chillies (adjust to spice preference)
• 1 sprig Curry Leaves
• 6-8 cloves Garlic
• 1 inch Ginger

For the Rasam

• 2 tablespoons Oil or Ghee
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)
• 2 medium Tomatoes (finely chopped)
• 2-3 tablespoons Tamarind Pulp (from a small lemon-sized ball of tamarind soaked in water)
• Cooked Chicken Pieces (from cooking the chicken)
• Chicken Broth (from cooking the chicken, about 1.5 cups)
• 1-2 cups Water (adjust to desired consistency)
• Salt (to taste)
• Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. In a pressure cooker or pot, combine chicken pieces, turmeric powder, salt, and 2 cups of water. Cook until the chicken is tender. Reserve the cooked chicken pieces and the chicken broth separately. Skim off any fat from the broth if desired.
2. For the rasam masala, lightly dry roast coriander seeds, cumin seeds, black peppercorns, and dry red chillies until fragrant. Let cool.
3. Grind the roasted spices with curry leaves, garlic, and ginger to a coarse powder using a mortar and pestle or a grinder. Add a little water if needed to make a paste.
4. In a large pot or pan, heat oil or ghee. Add mustard seeds and cumin seeds. Let them splutter.
5. Add curry leaves and asafoetida. Sauté for a few seconds.
6. Add the chopped tomatoes and cook until they soften and become pulpy.
7. Add the prepared rasam masala paste and sauté for 2-3 minutes until the raw smell disappears.
8. Add the tamarind pulp, reserved chicken broth, and cooked chicken pieces. Add additional water to reach the desired rasam consistency.
9. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Do not overcook after adding the chicken pieces to prevent them from becoming stringy.
10. Add salt to taste. Be mindful of the salt added while cooking the chicken.
11. Garnish with fresh chopped coriander leaves. Serve hot.