Nattu Kozhi Rasam (country Chicken Soup)
My understanding of Rasam took a leap when I discovered the nattu kozhi rasam. This recipe is a Chettinadu specialty is spicy and blends the traditional rasam with chicken. It is an ideal Indian soup, spicy and yet does not harm one's tummy. It is a recipe not many know of but if I could rename this rasam I would call it the Indian hot and sour chicken soup. It is offered as an offering in some temples in Tamil Nadu and can be had with rice as well.
Serves:
8
Preparation Time:
30 Min
Cooking Time:
30 Min
Complexity:
Medium
Ingredients:
Country chicken with bones- 200 gm
Rasam powder- 2 tbsp
Garam Masala- 1/2 tsp
Tomatoes- 3
Ginger garlic paste- 2 tsp
Pepper powder- 1 tsp
Chili powder- 1 tsp
Curry leaves- 1 sprig
Coriander leaves- lots
Water- 3 cups
Salt- to taste
Directions:
In a pressure cooker heat some oil and saute the curry leaves and ginger ginger garlic paste followed by tomatoes and salt.
Add the chicken and spice powders. Pressure cook the chicken with 3 cups of water.
When the pressure settles in add some coriander leaves.
Temper some cumin seeds, curry leaves(optional) and whole peppers (optional) and add it onto the soup.
Have with rice or as a soup in itself.
Footnotes:
Use leftover parts of chicken like neck, wings. This soup needs a good chicken stock so more the bones better it is.
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