Authentic Kozhi Rasam - Chettinaad chicken Rasam

 

Kozhi Rasam / Chicken Rasam: A Hearty Chettinaad Delicacy

    Kozhi Rasam, also known as Chicken Rasam, Koli Saaru, or Charu, is an authentic speciality of Chettinad Cuisine. Famous for its robust flavour and aromatic taste, this dish features bony chicken pieces slow-cooked with a medley of spices and herbs, resulting in a rich and savoury broth. Traditionally, free-range chicken, known as Nattu Kozhi, is used for this recipe, adding to its authenticity and depth of flavour.

Why You’ll Love This Recipe

• Authentic Chettinad Flavours: Utilises freshly ground rasam powder and local spices.
• Nutritious and Comforting: Perfect for cold days or when you need a comforting meal.
• Versatile Serving Options: Enjoy it with rice or as a standalone soup.

A Personal Connection: The Essence of Tradition

As the song 'Sooriyano Chandirano' from Sankar's Sivaji Movie says, "Ammiyil arachu vacha Nattu Kozhi Patta Kilappum," this Kozhi Rasam is an utter delicacy when prepared with freshly ground rasam powder and Nattu Kozhi. The use of local spices, ingredients, and traditional cooking methods in this recipe reflects the essence of South Indian village lifestyle and cooking.

Cuisine - South India (Chettinad Cuisine)
Recipe Type - Rasam/Soup
Spice Level - Medium - High
Difficulty - Easy
Serves - 3–4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 15–20 Minutes

 For more delectable Rasam Recipes, click here...

Step-by-Step Instructions: Cooking the Perfect Chicken Rasam

Ingredients:

Flavourful Kozhi Rasam:

Chicken (bony pieces) - 250 Grams
Shallots - 15 nos.
Tomato - 1
Red Chilli Powder - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Water - 5 cups

For the Rasam Powder:

Peppercorns - 1 teaspoon
Cumin Seeds - 1 teaspoon
Fennel Seeds -1/2 teaspoon
Coriander Powder - 1 teaspoon
Dry Chillies - 2 nos.
Shallots - 4 nos.
Garlic - 5 cloves

For Tempering:

Oil - - 1 tablespoon
Fennel Seeds - 1 teaspoon
Cumin Seeds - 1 teaspoon
Curry Leaves -1 sprig

To Garnish:

Fresh Coriander Leaves: A few sprigs

Method:

Prepare the Aromatic Rasam Powder:

• Dry grind the peppercorns, cumin seeds, fennel seeds, coriander powder, dry chillies, shallots, and garlic to a fine powder.

Cook the succulent Chicken:

• In a pressure cooker, add the chicken pieces, shallots, tomato, red chilli powder, turmeric powder, and 5 cups of water.
• Cook on a high flame for 3 whistles. Then, lower the flame and simmer for another 6–8 minutes or for 3 whistles.
• Turn off the heat and allow the pressure to release naturally.
• Once the pressure is released, open the lid and strain the broth from the cooked ingredients.

Combine and Simmer for Maximum Flavour:

• Add the ground rasam powder to the strained broth.
• Boil the mixture for another 5 minutes on a medium heat.
• Reduce to a low flame and let it simmer for a few more minutes.

Tempering: The Finishing Touch

• In a separate pan, heat the oil and add fennel seeds and cumin seeds. Let them splutter.
• Add curry leaves and fry for a few seconds.
• Pour this tempering mixture into the simmering rasam and give it a quick stir.

Garnish and Serve: Ready to Enjoy!

• Garnish with finely chopped coriander leaves.
• Serve hot with rice or as a soup.

 

Notes & Pro Tips for the Best Kozhi Rasam:

• You can add shredded chicken pieces from the cooked chicken for extra texture.
• Using free-range chicken (Nattu Kozhi) enhances the flavour of this dish.
• For a richer taste, you can temper the spices with gingelly (sesame) oil or ghee.
• Adjust the amount of spices according to your preference.

    Kozhi Rasam is more than just a dish; it's a reflection of traditional South Indian village life and culinary heritage. Its bold flavours and health benefits make it a perfect choice for any meal. Try this recipe to experience the true essence of Chettinad cuisine!