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South Indian Chicken Soup (Kozhi Rasam)

South Indian Chicken Soup ( Kozhi Rasam )

Chicken soup can be made in so many ways. I never stick on to any particular recipe. I prepare it in whatever way I feel like and is easy for me. Using almost the same spices used in the regular rasam like cumin seeds, red chillies, black/white peppercorns, mustard seeds add minus the tamarind essence and asafoetida plus an extra dash of spices specific for Chicken Soup.  

The spices are pounded with ginger, garlic,onions ,curry leaves and sautéed in a little oil before adding the boney chicken pieces which are then simmered in well salted water on low flame or cooked in a pressure cooker till the chicken flavour is well infused in the soup. All this makes the dish taste so authentic.

The chicken should be mainly bones with a little meat on them as the flavour lies in the bones, which can be eaten while enjoying the rasam or you can drain out the chicken pieces from the rasam once it is cooked and separately fry with spices.

The soup is spicy, savoury, warm, and it will tickle your taste buds. If you are feeling under the weather every sip will liven you up and definitely make you feel much better.


250gm chicken (cleaned and chopped; preferably ones with bone pieces) 
2-3 green chillies  
2 onions – diced  
1″ ginger  
4-5 garlic pods  
1 large tomato – puréed
1/2 tsp mustard  
2 tsp cumin seeds  
2 tbsp black pepper corns 
1 tbsp coriander seeds
10-12 curry leaves  
1-2 tsp chilli powder  
1 tsp turmeric powder  
1 liter water  
1/4 cup cilantro – chopped
Salt and pepper to taste

Preparation Method:

Add 1 tbsp oil to a work and sauté onions, green chillies, ginger, garlic, cumin seeds, coriander seeds and pepper corns for 5 minuets. Once cooled grind to smooth paste 

Heat the pressure cooker pan to smoking hotness. Add the mustard seeds and let it pop. Then add the above made onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder and cook till the raw smell disappears.

Add the chicken and saute for 5-10minutes. Add water and curry leaves. Cook for 8-10 whistles. The chicken should be really soft and tender. Add salt to taste. Garnish with fresh cilantro. Serve hot.


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