Chettinad Kozhi Rasam/செட்டிநாடு கோழி ரசம்

Chettinad Kozhi Rasam is very popular in South Indian cuisines. It is very spicy and tasty rasam.This chicken rasam can be served either soup or rasam. This goes very well with or without any meals.

Ingredients

Chicken with bone – ¼ kg

Turmeric Powder – 1 tsp

Chilli Powder – 1 tsp

Salt to taste

Chopped Tomatoes – 3

Chopped Coriander Leaves – handful

Tamarind - Gooseberry sized ball

(For Rasam Powder)

Fennel Seeds – 1 tsp

Cumin Seeds – ½ tsp

Peppercorns – 1 tsp

Dry Red Chilli – 6

Urad Dal – 1 tsp

(To Temper)

Fennel Seeds – ½ tsp

Urad Dal – ½ tsp

Peppercorn – ½ tsp

Curry Leaves – few

Oil – 2 tsp

(To Crush)

Shallots/Small Onions (peeled) – 5

Garlic Pods (peeled)-3

Method

Soak tamarind in hot water for about 10 min. Then extract the juice and keep it aside.

Clean and wash the chicken pieces and keep it aside.

In pressure cooker, add chicken pieces, salt, turmeric powder, chilli powder with 5 cups of water and cook until 5 whistles comes out.

In a pan, heat 1 tsp oil. Add dry red chilli and saute it for few seconds. Then take it out and fry remaining items and fry for a min. Let it cool down and grind it as coarse powder. Then keep it aside.

In a kadai, heat remaining oil. Add tempering ingredients one by one and saute it for few seconds.

Then add chopped tomatoes and fry till it becomes mushy. Now add turmeric powder and curry leaves.

Now add cooked chicken with water. Let it boil then add rasam powder and mix well.

Once it done, then add tamarind water and chopped coriander leaves. Let it boil for another 2 to 3 min.

Then switch off the flame and garnish with chopped coriander leaves.