Chicken rasam – A South Indian soup


5 min


20 min
I had a lovely weekend with my cousins and aunts; we saw the much hyped movie of the season “SAROJA” (South Indian Movie – Tamil). As expected the movie was a thorough entertainer, and few scenes do drag you to the edge of the seat. Extremely witty one liners of all the characters were the highlight of the movie. Saroja has created a niche for itself and I would recommend it for people who want to have a good laugh throughout. 

SAROJA = Awesome thriller with a great humor!!! 🙂


Coming to my recipe, I had cooked a very simple chicken curry. 1..2..3.. chicken, a hotty, gingery,peppery, garlicky soup is a very spicy gravy having a rasam like consistency.The pepper corns and green chillies add a beautiful flavor to the dish and also provides an extra heat to it. You can alter the taste according to your palate.

My achi makes this dish from the bone pieces and chicken organs and we would drink it like a soup or have it with rice. It is great for digestion and relieves you of cold. It involves no additional use of oil for cooking, the soup gets its oily texture from the chicken fat. If boneless, skinless chicken breasts are used, then it is a completely healthy soup.


Serves 4

250gm chicken (cleaned and chopped; preferably ones with bone pieces) 
2-3 green chillies  
2 onions – diced  
1″ ginger  
4-5 garlic pods  
1 large tomato – cubed  
1/2 teaspoon mustard  
2 teaspoon cummin seeds  
2 tablespoon black pepper corns 
1 tablespoon coriander seeds
10-12 curry leaves  
1-2 teaspoon chilli powder  

1teaspoom turmeric powder  

1 liter water  
1/4 cup cilantro – chopped

1.Grind the onions, green chillies, ginger, garlic, cumin seeds, coriander seeds and pepper corns to a fine paste.

2. Heat the cooking pan to smoking hotness. Add the mustard seeds and let it pop. Then add the above made onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder and cook till the raw smell disappears.

3.Add the chicken and saute for 5-10minutes. Add water and curry leaves. Cook for 8-10 whistles. The chicken should be really soft and tender. Add salt to taste. Garnish with fresh cilantro. Serve hot.

This yummy dish is a perfect accompaniment to rice and goes great with chicken fry. Wrap the meal with a glass of cold buttermilk. Sluurrrrrpppp!!!!! 🙂

This soup is ideal for South beach diet of any phase. Use boneless skinless chicken pieces while in phase 1.

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  1. Nice one..looks quite simple recipe…loved the paruppu kohumu too..thanks for visting my blog 🙂

  2. Nice presentation of the recipe… looks yumm
    Have to see saroja of friend also told it was good.

  3. Viji .. I love rasam and a rasam with chicken can rock my world. I am seriously drooling out here. I am making a chicken curry for dinner but now I might just save some pieces for this rasam.

  4. Tried this receipe a month ago and it was awesome!! Thanks. Just one question can I replace the onions with Spring Onions (aka Scallions) instead?

  5. Jane Robinson 2 years ago

    How long would I cook this if I don’t have a pressure cooker?

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