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Chicken Rasam – A South Indian Soup

Chicken Rasam – A South Indian soup

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. 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.
4.91 from 11 votes
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish, Soup
Cuisine South Indian
Servings 4


  • 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


  • 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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