chicken rasam
Chicken Recipes, Lunch Recipes, Rasam, Recipes, Soups

Chicken rasam recipe, Chicken soup, Kozhi rasam

Chicken Rasam/ Chicken soup/ Kozhi rasam is a delicious and spicy chicken broth flavored with freshly ground spices and coriander leaves. A much needed South Indian style soup/ rasam that needs to be slurped during this cold season/ any rainy day to keep you warm. We are always reminded of bajji/ pakora/ vada during rainy season but commonly forget to relish such healthy and hot soup. This is 2 in 1 dish which can be slurped as soup or relished by pouring it over hot rice. Call it divine!! There many varieties of rasam that can be prepared like Moringa/ Drumstick leaves rasam, Pepper rasam, Mango rasam, Drumstick rasam, Pineapple rasam, Tomato rasam and so on and you shall witness few varieties coming in the blog this year hopefully. So starting my rasam series with this chicken rasam/ soup. For this kozhi rasam recipe I have used chicken with bones as it tastes great but you could try using boneless chicken as well. This kozhi rasam tastes great when served with these dishes TAWA CHICKEN FRY , NETHILI FISH FRY and PICHI POTTA CHICKEN. Also you can try making this rasam with nattu kozhi which tastes more delish and to mention this may not be the authentic way of preparing chicken rasam but surely a homestyle one. So do try it at home and let me know your feedback. Let’s get to the making of chicken soup !!
chicken soup

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Chicken rasam recipe, Chicken soup, Kozhi rasam
Serves 4
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
TO COOK CHICKEN
  1. 1. Chicken drumstick – 3 pcs
  2. 2. Water – 2 cups
  3. 3. Turmeric powder – ¼ tsp
  4. 4. Salt – to taste
  5. 5. Ginger garlic paste – ½ tsp
TO GRIND
  1. 1. Peppercorn – ½ tsp
  2. 2. Garlic – 1 pearl
  3. 3. Jeera/ Cumin seeds – ½ tsp
INGREDIENTS
  1. 1. Onion – 1 tbsp (thin slices)
  2. 2. Ripe tomato – 1 (large sized)
  3. 3. Rasam powder – 1 tsp
  4. 4. Salt – to taste
  5. 5. Hing - ¼ tsp
  6. 6. Mustard seeds – ¼ to ½ tsp
  7. 7. Curry leaves – few sprigs
  8. 8. Coriander leaves/ Cilantro - 3 tbsp
  9. 9. Oil / Ghee – 2 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Clean the chicken drumstick and keep it aside. Now in a pressure cooker add 2 cups water, chicken pcs, ginger garlic paste, turmeric powder and salt. Pressure cook chicken for 4 to 5 whistles until soft.
  2. After 4 to 5 whistles put off the flame and when the pressure has subsided open the cooker and remove the cooked chicken keep it aside from the broth/ stock. Now from the chicken remove/ shred the flesh. Discard the bones and. Keep the broth aside for the rasam.
  3. In a hand mortar add garlic, cumin seeds and peppercorn. Using a pestle grind it coarse. If you don’t have hand mortar and pestle you can use blender to grind it coarse. Keep this mixture aside.
  4. Heat oil in a pan, add mustard seeds when it splutters add hing, curry leaves, sliced onion, ground mixture and chopped tomato cubes. Give it a stir then add the cooked/ shredded chicken pieces, chicken broth/ stock, rasam powder, salt. Give it a good stir. Now cover it with a lid. When the rasam gets frothy add chopped cilantro leaves and give it a stir. Put off the flame. Serve it hot with rice.
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How to make Chicken rasam with step by step images


  1. Clean the chicken drumstick and keep it aside. Now in a pressure cooker add 2 cups water, chicken pcs, ginger garlic paste, turmeric powder and salt. Pressure cook chicken for 4 to 5 whistles until soft.
  2. After 4 to 5 whistles put off the flame and when the pressure has subsided open the cooker and remove the cooked chicken keep it aside from the broth/ stock. Now from the chicken remove/ shred the flesh. Discard the bones and Keep the broth aside for the rasam.
  3. In a hand mortar add garlic, cumin seeds/ jeera and peppercorn. Using a pestle grind it coarse. If you don’t have hand mortar and pestle you can use blender to grind it coarse. Keep this mixture aside.
  4. Heat oil/ ghee in a pan, add mustard seeds when it splutters add hing, curry leaves, sliced onion, ground mixture and chopped tomato cubes. Give it a stir.
  5. Now add the cooked/ shredded chicken pieces, chicken broth/ stock, rasam powder, salt. Give it a good stir.
  6. Now cover it with a lid. When the rasam gets frothy add chopped cilantro leaves and give it a stir. Put off the flame. Serve it hot with rice.
    kozhi rasam


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