Naatu Kozhi Rasam / Chicken Rasam – Soup Recipe

Naatu kozhi is nothing but country chicken. Soup made using country chicken is very flavorful. This is an excellent rasam broth you can make for your family. Its an excellent way to clear your cold. Its very comforting to drink when you are not keeping well and very easy to digest too. We will be using chicken bones with little flesh. I have used the carcass and wings of a whole chicken for this recipe.

This is an extremely simple recipe with one little step. That is making your own home made rasam powder. This non-veg rasam powder is the main ingredient that flavors the Naatu Kozhi Rasam / Chicken Rasam. We will be roasting all the ingredients for rasam powder in a teaspoon of ghee. Once the seeds are roasted, its ground to a fine powder and added to the chicken soup.

Here is how to make naatu kozhi rasam / chicken soup. Hope you enjoy this video!

There are three steps in making this naatu kozhi rasam / chicken soup.

1. Making the rasam powder
2. Cooking the chicken bones to make stock
3. Tempering the rasam

Cooking the chicken bones in a pressure cooker is the easiest way to make chicken stock. The bones get completely cooked and all the flavors gets released into the stock. We use turmeric and salt for making the stock for this naatu kozhi rasam / chicken soup.

4.5 from 2 reviews

Naatu Kozhi Rasam / Chicken Rasam - Soup Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A very simple and robust naatu kozhi rasam / soup made using country chicken bones and home made rasam powder. A very delicious Tamilnadu style recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Rasam / Soup

Cuisine: Tamilnadu

Serves: 5 servings

Ingredients

For Non-Veg Rasam Powder

• 1 teaspoon ghee
• 1 teaspoon black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds ( sombu )
• 5-6 dried red chillies

For Chicken Broth / Stock

• 350 grams chicken bones with little meat
• (I used the chicken carcass bones of a whole chicken and wings)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1½ litre water

For Tempering

• 1 teaspoon ghee
• 1 teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 medium sized onion, chopped
• 1 medium sized tomato, chopped
• 1 teaspoon salt

Instructions

1. Roast all the ingredients listed under rasam powder in a teaspoon of ghee until slightly brown and fragrant. Grind the mixture to a very fine powder. You may have to pulse it several times to get a fine powder. Use a heavy duty mixie or a spice grinder.
2. Boil the chicken bones with turmeric, salt and water for 10 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally,
3. Strain the stock and remove the chicken from the bones. Discard the bones. Set aside.
4. Heat ghee in a pan and add in the cumin seeds and curry leaves.
5. Add in the chopped onions and fry for a couple of minutes.
6. Add in the chopped tomatoes and the salt. Saute till the tomatoes are cooked.
7. Add in the ground rasam powder and saute for a couple of minutes.
8. Add in the shredded chicken and mix well.
9. Add in the strained stock and let it simmer for 5 minutes.
10. Serve the soup hot.

3.5.3226