Description
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.
Ingredients
Scale
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
- 1 1/2 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
- 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.
- 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,
- Strain the stock and remove the chicken from the bones. Discard the bones. Set aside.
- Heat ghee in a pan and add in the cumin seeds and curry leaves.
- Add in the chopped onions and fry for a couple of minutes.
- Add in the chopped tomatoes and the salt. Saute till the tomatoes are cooked.
- Add in the ground rasam powder and saute for a couple of minutes.
- Add in the shredded chicken and mix well.
- Add in the strained stock and let it simmer for 5 minutes.
- Serve the soup hot.
- Category: Rasam / Soup
- Cuisine: Tamilnadu