Kozhi(koli) - Chicken ; Rasam - Indian soup.
Rasam made of non veg items is not a common one. But this kind of rasam is prepared in Tamilnadu villages. They generally use a small chicken weighing 1/4 kg for a big family. But for a small family, just use the ribs or the drumsticks in the regular chicken. I prepared this during last winter and it was so good with piping hot rice.
It is a good remedy for body aches, cold, cough and for convalescent period.
Chicken (with bones)- 100 gm
water - 5 cups
Tomato - 3 (200 gm)
turmeric - 1/4 tsp
salt - to taste
curry leaf - 1 sprig
cilantro - few leaves
dry red chilly - 2
mustard - 1/2 tsp
fenugreek - 1/2 tsp
oil - 1 tbsp
asafoetida / hing - 1 pinch
To coarsely grind:
garlic - 5 piecesblack pepper - 1 tbsp
cumin - 1 tbsp
Method:
Choose a very tender small chicken portion with bones.Wash it with water. Cut it into small pieces and smash the bones with the back side of the butcher's knife.
(Generally they used to crush the pieces in a big mortar).
Put the chicken, salt in a large vessel. Add enough water (5 cups) to cover it. Add the finely chopped tomato, turmeric and cook covered till done. (We can pressure cook it too).
Heat a wok with a tbsp of oil. Add methi, mustard seeds and let the mustard crackle. Put a pinch of hing and curry leaves, dry red chillies. Then add the crushed garlic,pepper, cumin and stir well for 20 seconds.
Pour the cooked chicken along with that soup and bring it to a boil. Garnish with finely chopped cilantro and switch off. Close tightly and let all the flavor remains intact.
Chicken rasam is ready!
Serving suggestions:
Serve with piping hot rice and fried chicken or egg.It can also be served as soup.
