Authentic Tamil Nadu Chettinad Kozhi Rasam with Steamed Ponni Rice
Experience the fiery and aromatic warmth of traditional Chettinad cuisine with this spiced chicken soup. Paired perfectly with steaming Ponni rice, it offers a comforting bowl full of bold freshly ground peppercorns and rustic herbs.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan or earthen pot over medium heat and splutter the mustard and cumin seeds.
2
Add the pearl onions and curry leaves, sautéing until the onions turn translucent.
3
Stir in the crushed ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the chopped tomatoes and cook until they turn soft and mushy.
5
Add the chicken pieces along with turmeric powder and salt, sautéing for about 5 minutes until the chicken changes color.
6
Stir in the freshly crushed black pepper and pour in 3 cups of water to form a thin broth.
7
Bring the mixture to a rolling boil, then lower the heat, cover, and simmer for 20 minutes until the chicken is tender and yields a rich aroma.
8
Garnish generously with fresh coriander leaves and serve hot alongside freshly steamed Ponni rice.
Ingredients
500g bone-in chicken pieces, cleaned and washed
2 ripe tomatoes, finely chopped
10 small pearl onions (sambar onions), peeled and halved
1 sprig fresh curry leaves
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon freshly crushed black pepper
1 tablespoon freshly crushed garlic and ginger paste
1/2 teaspoon turmeric powder
3 cups water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.