Authentic Tamil Nadu Chettinad Kozhi Rasam with Warm Steamed Ponni Rice
A fiery and aromatic chicken soup made with freshly ground whole spices, garlic, and shallots. This comforting bowl warms the soul when paired with fluffy rice.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast peppercorns, cumin seeds, and fennel seeds until fragrant, then coarsely grind them into a fresh spice powder.
2
Heat sesame oil in a heavy-bottomed pot and crackle a few curry leaves along with crushed garlic and shallots until translucent.
3
Add chopped tomatoes and cook until they soften and release their natural oils.
4
Add the chicken pieces and turmeric powder, sautéing for five minutes until the meat changes color.
5
Stir in the freshly ground pepper-cumin-fennel powder and salt, mixing well to coat the chicken.
6
Pour in four cups of water, bring to a boil, then cover and simmer on low heat for twenty-five minutes until the chicken is tender and yields a rich broth.
7
Garnish generously with fresh coriander leaves and serve piping hot alongside warm steamed Ponni rice.
Ingredients
500 grams country chicken on the bone
2 tablespoons black peppercorns
1 tablespoon cumin seeds
1 tablespoon fennel seeds
10 small shallots, peeled and halved
8 cloves garlic, crushed
2 sprigs fresh curry leaves
2 ripe tomatoes, chopped
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnish
4 cups warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.