Chicken Rasam – A South Indian Soup

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.

I had it with rotis or Indian flatbreads, whatever you may want to call them and boy was it deliciiious! This is how I make soft rotis whenever we make rasam or any other gravy for that matter.

Before we begin with the ingredients of the recipe, let’s discuss what all equipments I needed for this recipe. I used a mixer grinder to prepare the mixture given below. Since the quantity wasn’t that much, I believe you could even grind the paste on a grinding stone too! Ah yes, the good-old ways, how I love them. But regardless of how much you may be attached to your old ways, they sure can be tiring. I’d advise you to look at my list of affordable mixer grinders under 4000 and get one for yourself if you’re into south Indian cooking. You pretty much can’t get away without it these days.

Well, what else? A pan of course, that’s about it.

Chicken Rasam – A South Indian soup

Advika

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 or roti. I reckon, this will also go great with rajasthani khoba rotis. I'm yet to try it with them myself though. 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.

4.84 from 12 votes

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Prep Time 5 mins

Cook Time 20 mins

Course Side Dish, Soup

Cuisine South Indian

Servings 4

Ingredients

  

1x2x3x

• 250 gms chicken (cleaned and chopped; preferably ones with bone pieces) 
• 2-3 green chillies
• 2 onions – diced
• 1 inch ginger
• 4-5 garlic pods
• 1 large tomato – cubed
• 1/2 tsp mustard
• 2 tsp cummin seeds
• 2 tbsp black pepper corns
• 1 tbsp coriander seeds
• 10-12 curry leaves
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 1 liter water
• 1/4 cup cilantro – chopped
• Salt

Instructions

 

• In a mixer grinder or a smoothie blender, grind the onions, green chillies, ginger, garlic, cumin seeds, coriander seeds and pepper corns to a fine paste.
• 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.
• 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.

Keyword Chicken rasam

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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!!!!! 🙂