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Idicha kozhi varuval kozhi pepper soup

Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One Recipe


  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Yield: 4 servings 1x

Description

Recipe for Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One recipe. The chicken is cooked with bone-in and the stock is used to make a flavorful rasam. The cooked chicken is then shredded and made into a stir-fry. Recipe with step by step pictures and video.


Ingredients

Scale

Kozhi Milagu Rasam

For making stock

500 grams chicken thighs
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon crushed ginger and garlic
6 green chillies, whole
3 cups water

For making the rasam

2 teaspoon ghee
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 sprig curry leaves
1/4 teaspoon asafoetida
2 tablespoon Indian shallots, sliced
1 tablespoon besan
2 tomatoes, ground in a mixie to a paste
1/2 teaspoon salt
1/4 teaspoon cumin powder
1 teaspoon black pepper powder
2 sprigs coriander leaves, chopped

For Idicha Kozhi Fry

3 tablespoon Indian sesame oil
1/2 inch cinnamon
4 cloves
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 tablespoon curry leaves, chopped
3 tablespoon garlic, crushed
1 tablespoon ginger, crushed
2 cups Indian shallots, sliced
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1 tablespoon black pepper powder
1 sprig curry leaves, chopped
4 sprigs coriander leaves, chopped


Instructions

Kozhi Rasam

I have used chicken thighs for making this recipe today. Chicken thighs are very flavorful. Add in the chicken thighs to a pressure cooker. Add in the turmeric powder, salt, crushed ginger and garlic, green chillies and water. The green chillies is only for flavour and not for heat. I have kept the green chillies whole for making the stock. Cook for 12 minutes on medium flame. You should get about 4 whistles. After the said time, remove from heat and wait for the pressure to settle. Remove the chicken pieces and shred the chicken once cool. The chicken will be used to make a stir fry. Remove the green chillies and discard the green chillies. We will make the rasam with chicken stock.

Heat ghee in a pan and add in the fennel seeds, cumin seeds and curry leaves. Saute for a few seconds. Add in the asafoetida and the sliced Indian shallots (sambar onions). Saute for a couple of minutes. If you do not have shallots, onions can be substituted. Add in the besan (chickpea flour) and roast for a minute. Grind two tomatoes in a mixie to a puree. Add it to the pan. Saute for a couple of minutes.

Add in the salt, cumin powder, black pepper powder and cook for a minute. Add in the chicken stock. Add in the coriander leaves. Simmer the rasam for five minutes. Kozhi Rasam is ready.

Idicha kozhi fry

Heat oil in a pan. I have used Indian sesame oil for making this recipe. Be generous with the oil for this recipe. Add in the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, crushed ginger and garlic. Saute for a minute. Add in the sliced Indian shallots. Add in the salt. Cook till the onions are lite brown in colour.

Add in the turmeric powder, red chilli powder, garam masala and cumin powder. Saute for a minute. Add in the shredded chicken. Using a spatula, cut the chicken into pieces.

Add in the black pepper powder, curry leaves and coriander leaves. Be generous with black pepper powder. The flavour of black pepper is very important for this recipe. Mix well to combine.

Fantastic rasam and Idicha kozhi varuval is ready. Serve with rice.

Keywords: Kozhi Rasam and Idicha Kozhi Fry