Chettinad Kozhi Rasam

Introduction

Chettinad Kozhi Rasam is a flavorful chicken soup from the Chettinad region in Tamil Nadu, India. Known for its aromatic spices and tangy base, it stands out in South Indian cuisine due to its dynamic flavors and heritage associated with the Chettinad community. The Chettiars, a community with a rich history of trade, have influenced Tamil Nadu’s gastronomy profoundly, giving rise to this exquisite dish that balances spice with the savory depth of chicken.

Ingredients

• Chicken - 250 grams, preferably with bones for enriched flavors
• Tomatoes - 2, medium-sized, finely chopped
• Shallots - 5 to 6, finely sliced
• Ginger - 1 inch piece, grated
• Garlic - 4 to 5 cloves, crushed
• Black Pepper - 1 tablespoon, freshly ground
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander seeds - 1 tablespoon
• Fennel seeds - 1 teaspoon
• Dried red chilies - 2
• Curry leaves - a sprig
• Tamarind paste - 2 tablespoons
• Salt - as required
• Oil - 2 tablespoons
• Water - 500 ml

Preparation

Marinating the Chicken

1. Clean the chicken thoroughly and marinate with a pinch of turmeric powder and salt for about 15 minutes.

Preparing the Spice Mix

1. In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, and dried red chilies until they are aromatic.
2. Allow the mixture to cool, then grind it into a coarse powder using a spice grinder.

Cooking Process

1. In a heavy-bottomed pot, heat oil and sauté shallots until translucent.
2. Add ginger, garlic, and curry leaves; sauté until fragrant.
3. Introduce the marinated chicken pieces to the pot, turning the pieces until they are golden on all sides.
4. Stir in the chopped tomatoes, letting them soften and blend with the mixture.
5. Mix in the freshly prepared spice blend, ensuring the chicken is well-coated.
6. Pour 500 ml of water into the pot, add tamarind paste, and let it come to a simmer.
7. Adjust seasonings with salt and let the rasam simmer for about 20-25 minutes. Cooking timer can be used to monitor simmering stage for best results.
8. Finish by adding the fresh ground black pepper on top and mix well.

Serving Suggestions

Chettinad Kozhi Rasam is best served hot, garnished with a few more curry leaves for aroma. It pairs excellently with steamed rice, or can be sipped as a flavorful soup. For an authentic experience, consider having it with some fried papad or appalam on the side.