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Koli Rasam (chicken Soup) Recipe

Name: Anjappar Indian Cuisines Koli Rasam (Chicken Soup) Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g bone-in chicken (thighs or drumsticks); 1.2 l water; 1 tsp turmeric powder; 1 tsp salt; 3 tbsp tamarind pulp (strained); 1 cup tomato (ripe, chopped); 2 tbsp fresh grated coconut; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 2 dry red chilies; 4 garlic cloves; 1 tsp mustard seeds; 1 tsp cumin seeds (for tempering); 0.25 tsp fenugreek seeds (optional); 0.125 tsp asafoetida (hing); 10 curry leaves; 2 green chilies (slit); 0.5 cup fresh coriander leaves (chopped); 0.5 tsp salt; 0.5 tsp jaggery or brown sugar (optional, to balance); 2 tbsp coriander leaves (for grinding); 2 tbsp ghee or oil; 1 tbsp lemon juice

Inspired by Anjappar Indian Cuisine

Time55m

Serves4

Make Koli Rasam (chicken Soup) Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rasam Stock & Chicken

1 1/8 lb (500 g) bone-in chicken (thighs or drumsticks)

5.07 cup (1.2 l) water

1 tsp turmeric powder

1 tsp Celtic sea salt

Rasam Spice Paste

3 tbsp tamarind pulp (strained)

1 cup tomato (ripe, chopped)

2 tbsp fresh grated coconut

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

2 dry red chilies

4 Garlic cloves

Aromatics & Seasoning

1 tsp mustard seeds

1 tsp cumin seeds (for tempering)

1/4 tsp fenugreek seeds (optional)

1/8 tsp asafoetida (hing)

10 curry leaves

2 green chilies (slit)

1/2 cup fresh coriander leaves (chopped)

1/2 tsp Celtic sea salt

1/2 tsp jaggery or brown sugar (optional, to balance)

2 tbsp coriander leaves (for grinding)

Finishing

2 tbsp ghee or oil

1 tbsp ReaLemon lemon juice

Method

Rasam Stock & Chicken

Make chicken stock

Place chicken, 1.2 liters water, 1 tsp turmeric and 1 tsp salt in a large pot. Bring to a boil over high heat, then reduce to a simmer. Skim any foam that rises. Simmer gently for 25–30 minutes until chicken is cooked through and tender.

Remove chicken pieces from the pot. Reserve the stock by keeping it hot on low. When cool enough to handle, remove meat from bones, shred into bite-sized pieces and set aside. Discard bones (or return to simmer briefly for a stronger stock, then discard).

Rasam Spice Paste

Toast and grind spices

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, black peppercorns and dry red chilies. Toast, stirring, 2–3 minutes until aromatic and slightly darker (do not burn). Let cool.

Transfer toasted spices to a spice grinder or mortar. Add grated coconut and garlic cloves. Grind to a coarse paste, adding 1–2 tablespoons of the warm chicken stock or a little water if needed to make a smooth-ish paste.

In a blender or bowl, combine the toasted-spice-coconut-garlic paste with chopped tomato, tamarind pulp and 2 tablespoons chopped coriander leaves. Blend or stir to a uniform rasam mixture. Set aside.

Aromatics & Seasoning

Cook the rasam

Bring the reserved chicken stock to a gentle simmer. Add the prepared rasam spice-tomato-tamarind mixture to the stock and stir to combine.

Add shredded chicken, 2 slit green chilies, 0.5 tsp salt (adjust to taste) and jaggery if using. Simmer gently for 8–10 minutes to let flavors meld and the raw tomato taste cook out. Taste and adjust seasoning, adding more salt or tamarind if needed.

Roughly chop or tear the remaining coriander leaves and stir them into the rasam in the last minute of simmering.

Tempering & Finishing

Prepare tempering

In a small frying pan, heat ghee or oil over medium heat. Add mustard seeds and let them pop. Add cumin seeds, fenugreek seeds (if using), curry leaves and asafoetida. Fry briefly until curry leaves are crisp and spices are fragrant, about 30 seconds to 1 minute. Turn off heat.

Pour the hot tempering directly into the simmering rasam. Stir gently to combine. Add lemon juice and the remaining chopped coriander leaves. Adjust final seasoning if necessary.

Serve hot in bowls as a soup, garnished with extra coriander and a slit green chili if desired.