Coming to rasam, mostly all of us remember rasam made with tamarind, garlic, peppercorns and vegetables. But now here comes a different rasam recipe with chicken and particularly with the same health benefits of other rasam. This was a big hit in my kitchen, not to miss my kids they too loved it. A delicious, yummy and tangy non-vegetarian rasam recipe.

Kozhi Rasam goes out well with steamed rice for lunch or dinner. Also good to have during the sick times and a perfect dish for cold weather. This can also be consumed as soup. Let us move on to the recipe…

Kozhi Rasam / Chicken Rasam

Ingredients:

• Chicken with Bones – 200 gm
• Mustard seeds – ¼ tsp
• Fenugreek seeds – ½ tsp
• Cumin seeds – 1 ¼ tsp
• Black peppercorns – 1 tsp
• Curry leaves – a sprig
• Tomatoes – 2 nos (well ripen)
• Pearl onions / Sambhar onions – 6 nos
• Turmeric powder – ¼ tsp
• Red chilies – 3 nos
• Garlic – 5 nos
• Onions – ½ no
• Ginger – 1 “inch stick
• Coriander leaves – 5 stalks
• Fennel seeds / Perunjeeragam – ½ tsp
• Salt to taste
• Oil – 2 tsp

Pearl onions, red chilied, ginger and tomatoes getting cooked

Fried ingredients getting grounded to caoras paste

Fennel seeds and curry leaves getting crackled

With thinly sliced onions, finely chopped tomatoes, turmeric powder, chicken and little salt

Getting boiled with 2 cups of water

Crushed ingredients – Cumin seeds, fenugreek seeds, peppercorns and coriander stalks

With crushed ingredients

Started bubbling

Kozhi Rasam / Chicken Rasam

Preparation:

• Peel the pearl onions and thinly slice the onion. Peel and roughly chop the ginger.
• Clean and chop the chicken to small pieces. Separate coriander leaves and stalks.
• Roughly chop one tomato and finely chop the other one.
• Heat a tsp of oil, add in the pearl onions, red chilies, ginger and roughly chopped tomato, cook until cook until the raw smell goes off. Remove from fire.
• Spread it in plate, bring to room temperature and grind it to a coarse paste.
• Heat oil in kadai, add fennel seeds and curry leaves. Wait until they crackle.
• Add in the thinly sliced onions and finely chopped tomatoes, along with turmeric powder and cook until the tomatoes become mushy.
• Add in the chicken pieces, along with salt and coarsely ground paste. Cook until the chicken turns white in color.
• Add in two cups of water, cover and cook until the chicken is tender or pressure cook for 2 whistles.
• Crush garlic, peppercorns, cumin seeds, fenugreek seeds and coriander stalks using mortar and pestle.
• Keep in medium flame, when the chicken is cooked tender.
• Sprinkle the crushed ingredients over the rasam along with chopped coriander leaves and wait until it starts boiling.
• Remove from fire, once when the rasam starts to bubble (boiling).

Serve hot.