How to prepare Nattu Kozhi rasam

How to prepare Nattu Kozhi rasam


For Non-Veg Rasam Powder
1 tbsp ghee
1 tbsp black pepper
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp 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 tbsp turmeric
1 tbsp salt
1½ litre water
For Tempering
1 tbsp ghee
1 tbsp cumin seeds
2 sprigs curry leaves
1 medium sized onion chopped
1 medium sized tomato chopped
1 teaspoon salt

Roast up all ingredients listed in rasam powder in a tbsp of ghee until i ts brown and fragrant. Grind up the mixture to be a very fine powder. You must have to pulse it at several times to get a fine powder. Use a heavy mixie or spice grinder.
Boil the chicken bones with turmeric, water and salt for about 10 mins in a pressure cooker. Switch off flame and let the pressure from cooker release naturally.
Strain stock and remove chicken from bones. Discard it from bones and set it separate.
Heat ghee into a pan and add cumin seeds and curry leaves
Add chopped onions and fry until it for 2 mins.
Add chopped tomatoes and salt. Saute until tomatoes are cooked well.
Add ground rasam powder and saute it until for a mins.
Just add shredded chicken and mix together.
Add strained stock and allow it.
Add shredded chicken and mix it well.
Add into strained stock and allow it to simmer for 5 mins.
Serve the soup hot.

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