Authentic Tamil Nadu Chettinad Nattu Kozhi Rasam with Steamed Ponni Rice
A fiery and aromatic country chicken broth simmered with freshly ground Chettinad spices, black pepper, and garlic. This soul-warming rasam pairs wonderfully with hot steamed rice and a dash of ghee.
60min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast black peppercorns, cumin seeds, and fennel seeds on a low flame until fragrant, then coarsely grind them in a mortar and pestle.
2
Heat sesame oil in a heavy-bottomed pressure cooker, add curry leaves and half of the crushed garlic along with chopped shallots.
3
Sauté until translucent, then add the chopped tomatoes and cook until they turn soft and mushy.
4
Add the country chicken pieces, turmeric powder, and salt, and sauté well for 5 minutes until the chicken releases its juices.
5
Stir in the freshly ground pepper-cumin-fennel powder and the remaining crushed garlic, mixing well to coat the chicken.
6
Pour in 4 cups of water, cover the pressure cooker, and cook for 6 to 7 whistles or until the chicken is tender and the broth is rich.
7
Open the cooker once pressure releases naturally, bring the rasam to a gentle simmer, and check for seasoning.
8
Garnish generously with fresh coriander leaves and serve piping hot alongside steamed Ponni rice.
Ingredients
500g country chicken (nattu kozhi) on the bone, chopped
2 tablespoons whole black peppercorns
1 tablespoon cumin seeds
1 tablespoon fennel seeds
8-10 small shallots, peeled and chopped
15 garlic cloves, crushed
2 sprigs fresh curry leaves
2 tomatoes, finely chopped
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnish
4 cups water
*This AI-generated recipe may contain inaccuracies.