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!

LETS SPICE IT UP {A-B}

ALLSPICE

ALLSPICE

 Allspice is a berry that has combined flavors of pepper, nutmeg, and cinnamon. Add it to stews, soups, and desserts for depth of flavor.  Allspice comes from Jamaica, Guatemala and Honduras.

 Medicinal Uses:

• Rheumatism
• Flatulence   
• Toothache   
• Muscle aches
• Digestive aid

Culinary Uses:

• Soups, Stews and Curries
• Pickling Spice
• Spiced tea Mix
• To flavour Cakes, cookies and Pies
• To flavour Ketchup and Sausages

AJWAIN/CAROM SEEDS

AJWAIN/CAROM SEEDS

     Ajwain is a seed similar to caraway in texture.  It is also called carom seeds, thymol seeds and bishops seeds.  It is used in baked goods for depth of flavor.

Medicinal Uses:                       

• Flatulence                                 
• Digestive aid 
• Nausea and vomiting
• Anti-spasmodic
• Colic

Culinary Uses:

• Used in many Indian snacks like Murukku.
• To season lentil curries.
• Pickling Spice.
• To Flavour pasta sauce.
• To Season soups and stocks.

ANISE 

ANISE

Anise refers usually to the seeds of a plant with aromatic leaves and stems that taste like licorice, fennel or tarragon.

Medicinal Uses:                       

• Indigestion
• Flatulence
• Breath-sweetener
• Coughs 
• Sore throat
• Wards of epileptic attack

Culinary Uses: 

• Used in baking
• For spicing Fish and shell fish
• Used in Mediterranean cooking
• For making tea

ARROWROOT

ARROWROOT

     It is a plant based starch obtained from rhizomes that is usually used as a thickening agent. It is made into a light white powder and is usually odorless but has a faint odor when mixed with water.

Medicinal Uses:                                     

• Cure gangrene
• Cure septic wound
• Treats Spider bite or scorpion bite
• Used in treatment of Small Pox   
• Used against indigestion discomfort
• And for diarrhea
• Improves bowel movement

Culinary Uses: 

• Used in baking
• Used as a thickening agent
• Used in making jellies and puddings
• For making Ice creams & Biscuits.

ASAFOETIDA

ASAFOETIDA

    It is a gum that is from the sap of the roots and stem of a giant fennel that exudes a vile odour. It has a pungent smell of rotting onions or sulfur. When cooked, it adds an onion-like flavour.

Medicinal Uses :

• Flatulence
• Treats respiratory conditions like asthma, bronchitis and whooping cough. 
• Deterrent to germs. 
• Calms hysteria 
• Cure for alcoholism.

ASAFOETIDA POWDER

For Recipes which use ASAFOETIDA, Click here...

Culinary Uses :

• Used mostly in Indian Vegetarian cooking.
• Used in many lentil dishes (often to prevent flatulence).
• Flavour vegetarian soups and pickles. 
• It is also used while cooking Fish & certian Meat dishes.
• It is used while preparing South Indian Curries like Sambar & Rasam.
• It is widely used in South Indian Pickles.
• Some Pappadams are seasoned with Asafoetida.

 

BASIL

BASIL

Basil is a bright green, leafy plant, which is in the mint family. Basil is widely used in Italian cuisine and is often paired with Tomatoes. It is also used in Thai cooking.

Medicinal Uses :

• Anti-bacterial
• Anti-inflammatory
• Antioxidant 
• Anti-aging properties
• Treats diabetes          
• Respiratory disorders
• Allergies
• Impotence and infertility.

Culinary Uses:

• Used in Italian cooking
• To spice up tomato and pasta dishes
• Spice baked lambs, chicken and fish
• Used in Thai cooking.
• To garnish soups and curries.

BAY LEAVES 

 

BAY LEAF

Bay Leaves come from the sweet bay or laurel tree. The elliptical leaves of these Bay Trees are green, glossy, and grow up to 3 inches long. Bay Leaves are pungent and have a sharp, bitter taste.

Medicinal Uses :   

• Astringent
• Diuretic  
• Appetite stimulant properties
• Soothe stomach ulcers  
• Relieve flatulence and colic pain
• Treatment of arthritis, muscle pain
• Treats bronchitis and flu

For Recipes which use BAY LEAF, Click here...

Culinary Uses: 

• Used widely in Indian cooking
• Used for making Biriyanis, Puloas and Kormas. 
• Used in the preparation of court bouillon.
• Used in flavouring classic sauces.
• Used in flavouring Lamb, chicken, fish.
• Flavour sweet breads, custards, creams etc.,

 

BLACK CUMIN/KALONJI/NIGELLA SEEDS

BLACK CUMIN/KALONJI/NIGELLA SEEDS

     Prophet Mohammad reportedly said that seeds of the black cumin plant could cure anything but death itself.  Black Cumin have remarkable healing and health properties that make it one of the most powerful medicinal plants known to man. They have an aroma reminiscent of oregano. They  have a slightly bitter and peppery taste with a crunchy texture.

  Medicinal Uses :

• Headache
• Carminative
• Digestion aid
• Stimulant
• Treat bowel disorders
• Induce post-natal uterine contraction
• Promote lactation
• Flatulence
• Toothache
• Asthma 
• Allergies      

Culinary Uses :

• Used in India and the Middle East as a spice and condiment
• Used in Europe as both a pepper substitute and a spice. 
• It is widely used in Indian cuisines.
• Used in Mughlai cooking
• Used in mildly braised lamb dishes such as korma. 
• It is also added to vegetable and dhal dishes as well as in chutneys. 
• The seeds are sprinkled on to naan bread before baking. 
• It is an ingredient of some Garam Masalas.
• Used to flavour meat, chicken and biriyanis
• To flavour Lassi, Kebabs, Indian breads.
• It is one of the five spices in panch phoran. (A Bengali spice mix)
• In the Middle East nigella is added to bread dough.
• Used in Middle Eastern cuisines-Yemeni zhoug & Saudi Arabian baharat                                                   

LETS SPICE IT UP {C-D}

CAMBODGE

 

CAMBODGE

Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ It is a native of Western Ghats of Kerala (India). It is also found in Sri Lanka and Malaysia. A souring agent used in Fish & Sea Food Curries.

CAMBODGE

  Medicinal Uses :

• Rheumatism
• Arthritis       
• Digestive disorders
• Gum disease         
• Treats worms & parasites
• Dysentery
• Tumors
• Weight Loss
• Rich in Vitamin C

Culinary Uses:

• Used in Fish & Sea Food Curries
• Can be used as a food preservative
• Used for Curing fish.
• To make juices and syrups
• To make pickles

CANDLE NUT/BUAH KERAS

CANDLE NUT/BUAH KERAS

Medicinal Uses :

• Improves Digestive System
• Serves as a mild laxatives.
• Promotes regular bowel movement
• Have antimicrobial properties
• Used in the treatment of dysentery.
• Increase the levels of good cholesterol
• Benefits Healthier Joints and Stronger Bones
• Flowers and the sap are used to treat Tooth Ache 

Culinary Uses:

• Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine. 
• Candlenuts are often used in curries or stews. 
• Candlenuts are ground along with Chillies and other spices while preparing Curries.
• Candlenuts makes the dish thicker, creamier and gives a silky(oily) texture
• Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
• It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
• Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
• Roasted kernels are mixed into a paste with salt, seaweed or chilli pepper to make the condiment inamona, a key ingredient in traditional Hawaiian Poké in Hawaii.

 

CARAWAY SEEDS

CARAWAY SEEDS

     Caraway Seeds otherwise called as Persian Cumin/Shahi Jeera is highly aromatic and have a distinctive mild anise like flavour that adds a welcome and subtle licorice hint to many dishes.

Medicinal Uses :

• It strengthens the stomach function.
• It relieves stomach ailments.
• Activates the glands.
• Relieves flatulence.
• Helps to overcome bad breath.

Culinary Uses:

• It is used to flavour Breads, Biscuits, Cakes & Cheese.
• Caraway Seeds are also used to Liquors.

CARDAMOM

CARDAMOM

                                            
       Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey,  aroma, with a coolness similar to mint. Green Cardamom is one of the most expensive spices. Cardamom has a spicy-sweet taste that works well with cinnamon and honey. Use only a little bit for a lot of flavor.  Cardamom has an intense, pungent and sweet flavor.    

BLACK CARDAMOM

     Black Cardamom otherwise called as hill cardamom or bengal cardamom. Its seed pods have a strong camphor- like flavor, with a smoky character derived from the method of drying oven open flames. The pods are used as a spice, its flavour differs from Green Cardamoms and they are rarely used in sweet dishes. It is an inferior substitute for green cardamoms. Black cardamom well suits for meat stews and meat dishes. 

Medicinal Uses :

• Digestive aid
• Respiratory conditions
• Inflammatory conditions
• Liver complaints           
• Flatulence

Culinary Uses:

• It is one of the ingredient in Garam Masala
• Used in Tea and coffee
• Flavours curries, biryanis, pulaos and kebabs
• Flavour Indian desserts
• Black cardamoms well suits with meat dishes.

 

CHILLIES

GREEN CHILLIES

There are actually numerous varieties of Chillies around the world.  Most have varying degrees of spiciness. Each Cuisine specializes in locally available variety of Chillies. From fresh varieties of Green, Yellow to Red and Dry Red Chillies prepared from these fresh ones are used in cooking.

RED CHILLIES

Medicinal Uses :

• Pain relief
• Rheumatoid arthritis
• Osteoarthritis           
• Ear infections          
• Psoriasis                  
• Weight loss
• Treats Migraines & headaches
• Normalize Blood pressure
• Improves blood circulation
• Breaks up cold/flu mucus
• Decongestant                   
• Peptic ulcers                    
• Treats Bronchitis & Sinusitis 

Culinary Uses:

• Used in any type of savoury dishes.
• Used to flavour vegetables, meat, poultry & fish
• Used in the preparation of chili sauce, pizzas, rolls.
• Used to make curry powder in many Asian countries.
• Used as a condiment in soups, spicy water, vinegar-spice mix. 
• Used to make dips & salsas.
• Chillies fresh and dry are used in making Chutneys.
• Green Chillies are used to make Pickles. 

 

CINNAMON

CINNAMON

Cinnamon is the dried bark of various laurel trees.  Commonly Cinnamon is derived from the cassia tree. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon has a sweet, woody fragrance in both ground and stick forms.

 

Medicinal Uses :

• Diabetes
• Antibacterial
• Diarrhea       
• Indigestion   
• Loss of appetite
• Intestinal colic 
• Diabetes          
• Antibacterial   
• Diarrhea             
• Indigestion         
• Loss of appetite 
• Intestinal colic   

Culinary Uses :

• Common baking spice
• Used in cakes, cookies, and desserts
• Used in savory chicken and lamb dishes
• Paired with apples, pears and cereal dishes.
• Used in pickling
• Flavoring hot beverages.

CLOVES

CLOVES

Cloves are the rich, brown, dried, unopened flower buds. Cloves have strong, pungent, and sweet taste. They have a distinctive smell.

Medicinal Uses :

• Local anesthetic
• Aphrodisiac        
• Nausea, vomiting
• Flatulence            
• Indigestion           
• Tooth aches

Culinary Uses :

• Add flavor to meats, curries, and marinades
• Pairs well with fruits such as apples, pears or rhubarb
• Give aromatic and flavor to hot beverages
• Used in pumpkin pies, ginger bread, cookies.
• Used in applesauce, muffins, cakes, and other sweets

CORIANDER

CORIANDER

     Coriander is the seed portion of the Coriander plant, from which Coriander leaves grow. Dry Coriander Seeds are finely ground to Coriander Powder. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. It has a citrus-like flavour and tang. It is widely used in Curries and the fresh leaves are used as a garnish and to make chutneys and relishes.

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

Medicinal Uses :

• Anti-microbial   
• Flatulence          
• Loss of appetite 
• Digestive aid     
• Headaches 
  

Culinary Uses :

• Coriander Powder is used in Indian dishes
• Essential ingredient of many curries and gravies
• Ground coriander is used in pancake and waffle mixes
• Coriander powder is used to make herbal tea & coffee
• Coriander leaves are used to make chutneys and dips.
• Fresh leaves are used as a garnish.

CUMIN 

CUMIN SEEDS

      Cumin seeds seed has a bitter taste that is an integral part to most Middle Eastern and Indian cuisines. Cumin has a distinctive, slightly bitter yet warm flavor.

  Medicinal Uses :

• Diuretic
• Flatulence
• Diarrhoea  
• Indigestion 
• Muscle spasms  

Culinary Uses:

• It is used as a seasoning to bring out the natural flavour of foods.
• Flavour stews, soups and vegetables.
• Used in Indian Rice dishes and curries
• Used in the preparations of candies, condiments, appetizers and soft-drinks

CURRY LEAVES

CURRY LEAVES

     The curry leaves tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor. The leaves of curry leaf tree is used as a spice and for tempering. 

  Medicinal Uses :

• Anti-inflammatory
• Antioxidant          
• Cure for diarrhea and stomach ulcers
• Digestion aid                                     
• Beneficial for Diabetes 
• Excites the taste buds 

Culinary Uses:

• Used as a seasoning in Asian Countries
• Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.            
• Used for making chutney & podis.

DILL  

  




 








Dill is an aromatic herb with delicate, feathery green leaves. Otherwise called as Lao coriander, is an aromatic ingredient. It has a delicate sweet flavor. It has a light brown oval shaped seed. Seeds emit an aromatic odour. The leaves have pleasant aromatic smell and a warm taste. Both seeds and leaves (fresh & dried) are valued as a spice.

Medicinal Uses :

• Colic             
• Digestion      
• Mild bowel disorders
• Promote milk production
• Flatulence                        
• Antiseptic
• Lowers Cholesterol      
• Get rid of hiccups
• Headaches

Culinary Uses:

• Used as a condiment in soups, salads and pickling
• To flavour processed meats, sausages.
• For indigenous medicinal preparations
• Essential oil is used in the manufacture soaps
• Enhance the flavours in fish, shellfish, vegetables and dips.