Name: Chettinad Kozhi Rasam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Chicken, bone-in pieces preferred for stock; 1 Tomato, chopped; ¾ tsp Black Peppercorns, freshly crushed; ½ tsp Cumin Seeds, crushed slightly; 3 clove Garlic, crushed with skin on; 7½ Curry Leaves, fresh; 1 Dried Red Chili Peppers, broken; ¼ tsp Ground Turmeric, for boiling chicken; ½ tbsp Sesame Oil, gingelly oil; 2 cup Water, for rasam; ¾ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped for garnish

40 mintotal

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

In a pressure cooker, add the chicken pieces, a portion of the water, turmeric powder, and a pinch of salt. Cook for 3-4 whistles to make a rich chicken broth.
Coarsely crush the black peppercorns, cumin seeds, and garlic cloves using a mortar and pestle. Keep aside.
Heat the sesame oil in a separate pot. Add the dry red chillies and fresh curry leaves. Sauté for 10 seconds.
10 sec
Add the chopped tomato and the coarsely crushed pepper-cumin-garlic mixture. Sauté until the tomato is mushy.
Pour the prepared chicken broth along with the chicken pieces into the pot. Add the remaining water and adjust the salt.
Bring the rasam to a frothy boil on medium heat. Do not over-boil. Turn off the heat immediately.
Garnish generously with the fresh coriander leaves.

How to tell it's done

A very thin, fiery red-brown broth speckled with crushed black pepper and tender chicken morsels.

Getting it right

Tip

Using bone-in chicken is the secret to a deeply flavorful stock. Crushing garlic with its skin intact enhances the rustic Chettinad flavor.

What to serve it with

Serve as a potent hot soup or mix it with hot steamed rice to clear up a stuffy nose instantly.

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Ingredients