Koli Rasam Recipe

Clean and season

Rinse chicken pieces and pat dry. Rub turmeric (1 tsp) and salt (3/4 tsp) over chicken and let rest 10 minutes.

Simmer chicken

Place seasoned chicken in a large pot with 3 cups water. Bring to a gentle boil, skim foam, reduce heat to low, cover and simmer 20–25 minutes until chicken is cooked through and tender. Remove chicken pieces, reserve the poaching liquid (strain if desired) and set chicken aside to cool slightly. Debone or cut into bite-sized pieces, return meat to the pot and keep the liquid for the rasam broth.

In a small dry pan over medium heat, dry-roast coriander seeds 2–3 minutes until fragrant. Add cumin seeds, black peppercorns and dried red chilies and roast another 1–2 minutes, stirring. Remove from heat and let cool. Grind the cooled spices with asafoetida to a coarse powder or paste using a spice grinder or mortar and pestle. Add 1–2 tablespoons of water if needed to form a loose paste.

In the pot with the reserved chicken poaching liquid, add 8 cups fresh water if needed to reach approx. 8 cups total broth (including the poaching liquid you retained). Bring to a simmer. Add chopped tomatoes and tamarind paste and simmer 8–10 minutes until tomatoes soften and break down.

Stir in the cooked mashed toor dal (1 cup) and the prepared spice paste. Simmer gently 8–10 minutes so flavors meld. Add salt (1 1/2 tsp) and jaggery (1 tsp). Taste and adjust salt/tamarind/sweetness balance.

Add the reserved cooked chicken pieces back into the broth and simmer 4–5 minutes to warm through and let chicken absorb rasam flavors. Stir in chopped coriander leaves (1/2 cup) and lemon juice (1 tbsp) off the heat.

In a small skillet, heat ghee or oil (2 tbsp) over medium heat. Add mustard seeds; when they pop, add cumin seeds, crushed garlic, curry leaves and dried red chili. Fry briefly (30–45 seconds) until garlic is lightly golden and aromatic. Turn off heat to avoid burning.

Pour the hot tempering over the prepared rasam immediately. Cover the pot for 1 minute to trap the aroma, then stir gently.

Adjust final seasoning with additional salt or lemon if needed. Serve hot with steamed rice or roti.