Authentic Nattu Kozhi Rasam Recipe (South Indian Country Chicken Rasam)
25 minutes
1367 reads
About Authentic Nattu Kozhi Rasam Recipe (South Indian Country Chicken Rasam)
Experience the soul-warming comfort of Nattu Kozhi Rasam, a traditional South Indian country chicken rasam recipe. This deeply flavorful and aromatic broth is perfect for a cozy brunch or any time you crave a restorative meal. The tender country chicken, combined with warming spices like chili powder and turmeric, creates a hearty and spicy broth that's sure to please.This recipe is more than just a delicious meal; it's a taste of rustic South Indian goodness. The blend of spices, along with the addition of pigeon peas, creates a rich, complex flavor that's both satisfying and invigorating. If you're feeling under the weather, this comforting rasam is the perfect remedy.Ready to embark on a culinary journey to South India? Let's get cooking!
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For the Chicken Broth
- 250 gm Chicken with bones; nattu kozhi
- 1 tsp Chili Powder
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Salt or to taste
- 1 cup Pigeon Pea pigeon peas; water from boiling split peas
For the Rasam Powder
- 1 tsp Peppercorns black
- 2 Chilies dried, red
- 1/2 tsp Gram black, split, urad dal
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 4 clove Garlic
For Tempering
- 1 tbsp Clarified Butter clarified butter
- 1 medium Tomato chopped
- 1 Chili green, slit
- 2 clove Garlic
- 1 small Tamarind or 1 tbsp tamarind paste, soaked in warm water
- 1/2 tsp Asafoetida hing
- 1/2 tsp Peppercorns black
- 2 clove Cloves
- 1 Cardamom elaichi; green cardamom is recommended
- 2 tbsp Sesame Oil
- 1/4 tsp Kashmiri Chili Powder
- 1 sprig Curry Leaves
- 1 tbsp Coriander dhania; chopped
- 2 cup Water
Instructions
Prepare the Chicken
- Pressure cook the country chicken with 1 tsp salt, 1 tsp chili powder, 1/2 tsp turmeric powder, and 1 cup of water from boiling the split pigeon peas until the chicken is tender.
Make the Rasam Powder
- In a dry pan, dry roast the black peppercorns, dried red chilies, split black gram, cumin seeds, fennel seeds, and garlic cloves until fragrant.
- Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.
Temper the Rasam
- Heat ghee in a pan. Add the rasam powder and sauté until fragrant.
Sauté Aromatics
- Add sesame oil to the pan and add the black peppercorns, cloves, and cardamom. Sauté lightly.
- Add curry leaves, green chili, chopped tomato, and garlic cloves. Add a pinch of salt.
- Stir in asafoetida.
Simmer the Rasam
- Add the tamarind juice (extracted from soaked tamarind or use tamarind paste) and simmer for a few minutes.
- Add the cooked chicken and let it simmer until heated through.
Finish the Rasam
- Stir in Kashmiri chili powder and adjust seasoning if needed.
- Add the ground rasam powder and mix well.
- Simmer for another 2-3 minutes.
Serve
- Stir in the chopped coriander leaves. Remove from heat. Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Nattu Kozhi Rasam
- For a richer flavor, use homemade ghee (clarified butter).
- Adjust the amount of chili powder to your preferred spice level. Kashmiri chili powder adds color without excessive heat.
- If you don't have fresh tamarind, you can substitute with 1 tablespoon of tamarind paste.
- For a smoother rasam, you can blend a portion of the cooked chicken before adding it to the broth.
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Recipe Nutrition
Calories: 26kcalFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mg
Jaya Rajesh
Articles: 3
7 Comments
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This looks so inviting! Thank you.
This is perfect! Can’t wait to taste it.
This looks incredible! I need to try it.
Such an enticing dish! Thanks for the recipe.
When I first came to banaglore, I was amazed to see how people eat and drink rasam (My husband used to drink 10 small glasses of rasam) but now I love this and make it too.
Amazing recipe, Jaya
This looks so appealing! Thanks for sharing.