Kozhi Rasam | South Indian Spicy Chicken Soup
Servings 3
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.
Notes
I didn't have coriander leaves, so I didn't add. You may add crushed mint leaves as well.