Naatu Kozhi Rasam / Chicken Rasam – Soup Recipe

by | May 19, 2016 | 30 comments


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.


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

Here are the things you can buy for making the recipe
Saute / Stainless Fry Pan https://amzn.to/2AWJDAI
Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn

Here is the video of how to make naatu kozhi rasam / country style chicken rasam recipe

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.

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Naatu Kozhi Rasam / Chicken Rasam – Soup Recipe

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.

  • Total Time: 30 mins
  • Yield: 5 servings 1x



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 )
  • 3 dried red chillies

For Chicken Broth / Stock

  • 500 grams chicken bones with little meat
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1  litre water

For Tempering

  • 1 teaspoon ghee
  • 1/2 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 medium sized onion, chopped
  • 1 medium sized tomato, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper powder
  • 2 sprigs coriander leaves


Take a pan and add in some ghee. Add in a teaspoon each of cumin seeds, black pepper, fennel seeds, coriander seeds and dried red chillies. Saute on a low flame till golden. The spices should slowly change colour and become aromatic. Once the spices are roasted, remove from the pan and let it cool a bit. Add the spices to a small mixie jar or a spice grinder. Grind this to a powder. Pulse several times to grind the masala powder. Our masala powder is now ready. Set aside

Take a pressure cooker and add in the chicken bones. If you want a meaty rasam, add some breast pieces along the chicken. Add a little turmeric powder and the salt. Add a liter of water to the cooker. Cover the cooker and add in the whistle weight. Cook for 10 minutes on high flame. Ignore the number of whistles. After the said time, wait for the pressure from the cooker to settle naturally.

Open the cooker and remove the meat bones to a bowl. When its cool enough to handle, shred the chicken meat and set aside. Discard the bones.

Heat ghee in a kadai. Add in the cumin seeds and the curry leaves. Saute for a few seconds. Add in the chopped onion and saute till the onions are soft. About 2-3 minutes on medium flame. Add in the chopped tomatoes. Add in the salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are nicely cooked and mushy.

At this stage add in the ground masala powder. Mix well to combine and cook for a few seconds. Add in the shredded chicken and mix well to combine. Add in the chicken stock. Mix the chicken stock and let the rasam simmer for about 3-4 minutes for the flavours to blend. Finally sprinkle some black pepper powder and coriander leaves.

Our kozhi rasam is now ready. Serve hot as a soup or with rice as rasam.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Rasam / Soup
  • Cuisine: Tamilnadu

Keywords: kozhi soup




  1. Belsi Vincent

    Hi dear, I never knew this blog belongs to you Suguna. I have visited your blog so many times. I realised this now that you come on tv, I love your cooking skills. God bless you. Keep cooking, keep inspiring.


  2. Ganga

    I made this today for lunch. Never know that we can prepare such a delicious soup in no time. Thank you so much.

  3. Neethu

    I tried this today and just finished having this. My husband said that this is one of the best soups he has ever had. He enquired, from where I got this recipe, and insisted that I thank you immediately, for such an original recipe.
    I told him that your recipes are fool-proof and I can’t try it blindly. Kudos to you kannama for sharing this with us.

  4. Sellakumar

    Very nice

  5. Prema

    Can’t we add garlic

  6. priyak

    i tried jus now! it came out awesome! thank you so much madam

    • SUZI

      Hi. Can I retain the bones ?

      • Suguna Vinodh

        After taking the stock?? No. Discard the bones.
        what will you do with that. Just curious.

  7. Nalini

    Hello Mam,

    Our family is a great fan for your recipes. I request you to post aattukaal soup recipe from our side. Also a request would be for few recipes for the pregnant women and new moms.

  8. Ashok

    Hi Suguna,
    I tried this recipe with fresh young turkey bones with little meat for Thanksgiving dinner and it came out so good. Everyone enjoyed like Kozhi rasam. I am thankful for you for this nice recipe.

  9. Ashok

    Hi Suguna,
    I tried this recipe today. It came out so good. I am also from proud Kongunadu (Coimbatore).
    Thanks a lot for your recipes & sharing.

  10. Selva

    Hi Suguna,

    This is fabulous dish after very long time I had a very tasty soup I have been talking about this soup for 3 days whomever I saw . It reminds our kongunadu hotel taste even better than our ca hotels soups .

  11. Pavi

    Suguna, this was delicious. I substitutes half a litre of the water with tamarind water which made the rasam a little sour. Thanks for sharing! I look forward to trying other recipes.

  12. Suresh

    Very nice recipe. I came out well for me. Thanks

  13. Bhavana

    I made this a few days back when everyone was down with a cold – it turned out so good! Really enjoyed it. I love your website for authentic kongunaad recipes!

  14. Raji

    I made this two days ago.Everyone loved this soup.Thanks a lot for the yummy recipes.

    • Suguna Vinodh

      Thank you so much. Glad everyone liked the soup!


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