A delicious South Indian style chicken soup, served with plain rice and perfect for a feverish day…
The climate is slowly changing. Along with it comes illnesses. Everybody around me just seem to have something or the other. Waking up in the morning with a clear head is not something that everyone is blessed with. Either the nose is clogged or the head is heavy. Even though I love the upcoming weather, I am only worried about how it starts a little pandemic in its wake. But let me be positive – I want the climate to get cooler and calmer. I am also looking forward to having all the goodness of this weather – the beach, the barbeque, the parks, the long drives, In Sha Allah…
Meanwhile, I got back to working beginning of last month, after a break of more than a year. I am hoping that I will be able to survive and stay there to prove myself. I have been having a mixed thought process of going back to work – one side of mine would love to be home, relaxed and not stressed about the traffic, bills and all. But the other side of me wants to work, contribute and be productive, without lazing at home. But surely, I would like to be independent in a few years, enough to be at home and not running around. My faith is in the One who provides all our sustenance… 🙂
While trying to figure out what to post from my very little drafts, I picked up what was apt for this climate – this kozhi rasam or chicken tangy soup that is like a hug on a warm day… I didn’t know whether to put this as a curry or soup, so I put it under both. Hehe… I have always known only the rasam that umma makes, that when I realized there are rasams made with chicken and meat, it kind of surprised me. But if you really look into it, it is a nice tangy and spicy watered-down soup with small pieces of chicken in it. I used chicken with bone, because that is where all the flavors are. But to make sure that it cooks easily, it is best to get your butcher to cut them into really small pieces or another way is to use chicken bones, if you don’t want too much meat in your soup.
Kozhi Rasam | South Indian Spicy Chicken Soup
Ingredients
- 200 gm small chicken pcs with bones
- 1 tsp cumin seeds
- 1 tsp black pepper seeds can increase
- 3 cloves garlic
- 3-5 shallots/ pearl onions peeled
- 1 tsp coconut oil
- 1 tsp ghee
- 1 tomato crushed
- 1/4 tsp turmeric powder
- 1 tamarind lemons sized, soaked in 1/2 cup hot water
- Salt and pepper to taste
- Chopped coriander leaves for topping
Instructions
- Crush the cumin, pepper, garlic and shallots using a mortar and pestle till roughly pasty.
- In a pan, heat coconut oil and ghee. Add the crushed mixture and saute till raw smell is gone.
- Add the crushed tomato, add some salt and cook till it is well cooked and mushy.
- Add the turmeric and saute for a minute.
- Now add the chicken pcs and mix. Allow it to cook for five minutes till it oozes its liquid.
- Squeeze the tamarind juice, discard the remainings and pour the tamarind water into the rasam. Give a good mix. Add water as needed.
- Check seasoning, and allow it to cook till the raw taste is gone and the chicken is cooked.
- Add corainder leaves and enjoy it warm on its own or with rice.