Kozhi Kurumilagu Rasam (chicken Soup) Recipe
Chicken broth, pepper, garlic and spices.
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Ingredients
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For the Chicken Broth
Rasam (Spice) Tempering and Flavor Base
Method
For the Chicken Broth
- 1
Prepare and Simmer Broth
Rinse the bone-in chicken pieces under cold water. In a large pot, combine the chicken, 2.5 liters of water, halved onion, 6 crushed garlic cloves, sliced ginger and 1.5 tsp salt. Bring to a gentle boil over high heat, then reduce heat to low and simmer uncovered for 35–45 minutes until the chicken is cooked through and the broth is flavorful. Skim any foam or impurities that rise to the surface occasionally.
- 2
Strain and Reserve
Remove the chicken pieces from the pot. Strain the broth through a fine-mesh sieve into a clean saucepan or bowl, discarding onion, large ginger pieces and solids. Allow the chicken to cool enough to handle. Debone the chicken, shred or chop the meat into bite-size pieces and set aside. Reserve about 1.2–1.5 liters of strained broth for the rasam base (you can refrigerate or freeze any extra).
Rasam (Spice) Tempering and Assembly
- 3
Dry Roast and Grind Peppercorns (optional but recommended)
In a small dry skillet over medium heat, toast 1.5 tsp whole black peppercorns and the 2 dry red chilies for 1–2 minutes until aromatic, shaking the pan frequently to avoid burning. Let cool slightly, then grind coarsely in a spice grinder or mortar and pestle. Set aside.
- 4
Prepare Tempering
Heat 2 tbs oil and 1 tsp ghee in a medium saucepan over medium heat. When the oil is hot, add 1 tsp mustard seeds and let them pop. Add 1 tsp cumin seeds and sauté 10–15 seconds. Add chopped 4 garlic cloves, toasted pepper-chili mix (or use freshly ground black pepper if you skipped toasting), curry leaves and sauté until garlic is golden but not burnt (about 30–40 seconds).
- 5
Build Rasam Base
Add 1 tsp turmeric powder, 1 tsp freshly ground black pepper, 1 tsp coriander powder and 1 tbs rasam powder to the tempered spices. Stir for 10–15 seconds to bloom the spices. Add the finely chopped tomato and cook for 2–3 minutes until the tomato softens and begins to break down.
- 6
Add Broth and Tamarind
Pour the reserved 1.2–1.5 liters of chicken broth into the saucepan. Stir to combine and bring to a gentle simmer. Add 1 tbs tamarind paste (or equivalent tamarind water), 0.5 tsp salt (adjust later) and simmer for 8–10 minutes to allow flavors to meld and the tomato to further disintegrate into the broth.
- 7
Finish with Chicken and Fresh Elements
Add the shredded chicken meat back into the simmering rasam and heat through for 2–3 minutes. Stir in 0.25 cup chopped fresh coriander and 1 tbs lemon juice. Taste and adjust salt and pepper to your preference. If you prefer a sharper tamarind tang, add a bit more tamarind paste; for more heat, add freshly ground black pepper to taste.
- 8
Final Tempering (Optional Extra Aroma)
For extra aroma, heat 1 tsp ghee in a small pan, add a few curry leaves and a pinch of freshly ground pepper, let them sizzle for a few seconds and pour this on top of the rasam before serving.
- 9
Serve
Ladle the Kozhi Kurumulagu Rasam hot into bowls. Serve as a light soup or alongside steamed rice. Garnish with extra chopped coriander and a wedge of lemon if desired.