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Kozhi Rasam Recipe

Name: Anjappar Indian Cuisines Kozhi Rasam Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g bone-in chicken pieces (thighs or drumsticks); 10 cups water; 1.5 tsp salt; 1 tsp turmeric powder; 6 units shallot or small onion; 2 tbs coriander seeds; 1 tbs cumin seeds; 1 tbs black peppercorns; 0.5 tsp fenugreek seeds; 3 units dry red chilies; 6 units garlic cloves; 2 tbs tamarind concentrate or paste; 0.5 tbs jaggery or brown sugar (optional, to balance); 0.5 tsp freshly ground black pepper; 0.5 tsp salt (adjust); 2 tbs ghee or oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 0.25 tsp asafoetida (hing); 10 leaves curry leaves; 0.5 cups fresh coriander (cilantro), chopped; 0.25 cups fresh mint leaves (optional), chopped; 2 units green chilies (slit, optional)

Inspired by Anjappar Indian Cuisine

Time1h

Serves4

Chicken soup

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Ingredients

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Broth & Chicken

1.54 lb (700 g) bone-in chicken pieces (thighs or drumsticks)

10 cups water

1 1/2 tsp Celtic sea salt

1 tsp turmeric powder

6 units shallot or small onion

Spice Paste (Rasam Masala)

2 tbs coriander seeds

1 tbs cumin seeds

1 tbs black peppercorns

1/2 tsp fenugreek seeds

3 units dry red chilies

6 units Garlic cloves

Tamarind & Seasoning

2 tbs tamarind concentrate or paste

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

1/2 tsp freshly ground black pepper

1/2 tsp salt (adjust)

Tempering & Fresh Herbs

2 tbs ghee or oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida (hing)

10 leaves curry leaves

1/2 cups fresh coriander (cilantro), chopped

1/4 cups fresh mint leaves (optional), chopped

2 units green chilies (slit, optional)

Method

Broth & Chicken

Prepare and simmer chicken

Rinse the chicken pieces and pat dry. In a large pot, add the chicken, 10 cups water, 1 tsp salt, turmeric powder, and whole shallots. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises to the surface. Simmer uncovered for 30–35 minutes until chicken is cooked through and the broth is flavorful.

Once cooked, remove the chicken pieces to a plate. Let cool slightly; debone and shred or cut the meat into bite-size pieces. Reserve the bones in the pot to continue extracting flavor for another 10 minutes of simmering if desired, then strain the broth into a clean pot and return the shredded chicken to the strained broth. Keep the broth hot on low heat.

Spice Paste (Rasam Masala)

Dry-roast and grind spices

In a dry skillet over medium heat, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dry red chilies. Dry-roast, shaking the pan, for 2–3 minutes until aromatic and slightly darker (do not burn). Add the garlic cloves whole for the last 30 seconds to lightly brown. Let cool for a few minutes, then grind to a coarse powder or paste in a spice grinder or mortar and pestle. If necessary, add 1–2 tsp of hot strained broth to form a loose paste.

Tamarind & Seasoning

Stir the tamarind concentrate into about 1 cup of the hot broth to dissolve. Add the tamarind-broth, jaggery (if using), freshly ground black pepper and additional 1/2 tsp salt to the main pot of strained broth. Taste and adjust tartness/saltiness. Simmer 5–7 minutes to combine flavors.

Combine Masala & Chicken

Add the prepared spice paste to the simmering broth and stir well. Simmer gently for another 6–8 minutes to let the roasted spice flavors infuse. Add the shredded chicken back to the broth and warm through for 2–3 minutes.

Tempering & Finishing

Heat ghee or oil in a small pan over medium heat. Add mustard seeds and let them pop. Add cumin seeds, asafoetida, curry leaves and slit green chilies; sauté for 20–30 seconds until fragrant and curry leaves crisp. Immediately pour this tempering into the hot rasam/broth.

Turn off the heat. Add chopped coriander and mint (if using). Cover for 1 minute to let the aromas meld. Taste and adjust seasoning (salt, pepper, tamarind) as needed.

Serve hot as a clear, tangy chicken rasam in bowls. It can be served as a soup starter or with steamed rice. Garnish with extra cilantro and a grind of black pepper, if desired.