Kozhi Rasam

This south Indian style chicken soup is good for common cold. Chicken rasam is very easy and quick to make. It's is a very good combination for plain rice.

Ingredients

Chicken - 1/2 lb (bony pieces)

Shallot onions - 5-8 (chopped)

Tomato - 1 (chopped or mashed up with hands)

Green Chilly - 1

Turmeric powder - 1/2 tsp

Chicken Masala - 1/2 tsp

Cilantro - 3 springs (chopped) 

Ingredients For Tempering

Oil - 2 tbsp

Peppercorns - 1 tsp

Cumin Seeds - 1 tsp

Red chilly - 1

Garlic pods - 5 or 6

Curry Leaves - 5 leaves

Method

In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.

Add about 5-6 cups of water, salt and turmeric powder.

Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.

In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.

Heat oil in a small pan, add the coarsely ground masala and fry for a minute.

After the pressure goes down, open the cooker and turn on the heat.

Add the tempering, chicken masala and chopped cilantro to the rasam.

Bring it to a boil and switch off. Serve it piping hot.

Variation

You can also make Mutton Rasam and Turkey (Vaankozhi) Rasam.

For those who prefer the rasam with little sour taste, add a tblsp of lemon juice at the end.