Naatu kozhi is nothing but country chicken. Soup made using country chicken is very flavorful. This is an excellent rasam broth you can make for your family. Its an excellent way to clear your cold. Its very comforting to drink when you are not keeping well and very easy to digest too. We will be using chicken bones with little flesh. I have used the carcass and wings of a whole chicken for this recipe.
This is an extremely simple recipe with one little step. That is making your own home made rasam powder. This non-veg rasam powder is the main ingredient that flavors the Naatu Kozhi Rasam / Chicken Rasam. We will be roasting all the ingredients for rasam powder in a teaspoon of ghee. Once the seeds are roasted, its ground to a fine powder and added to the chicken soup.
There are three steps in making this naatu kozhi rasam / chicken soup.
- Making the rasam powder
- Cooking the chicken bones to make stock
- Tempering the rasam
Here are the things you can buy for making the recipe Saute / Stainless Fry Pan https://amzn.to/2AWJDAI Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn
Here is the video of how to make naatu kozhi rasam / country style chicken rasam recipe
Cooking the chicken bones in a pressure cooker is the easiest way to make chicken stock. The bones get completely cooked and all the flavors gets released into the stock. We use turmeric and salt for making the stock for this naatu kozhi rasam / chicken soup.
For Non-Veg Rasam Powder
- 1 teaspoon ghee
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds ( sombu )
- 3 dried red chillies
For Chicken Broth / Stock
- 500 grams chicken bones with little meat
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 litre water
For Tempering
- 1 teaspoon ghee
- 1/2 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium sized onion, chopped
- 1 medium sized tomato, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- 2 sprigs coriander leaves
Take a pan and add in some ghee. Add in a teaspoon each of cumin seeds, black pepper, fennel seeds, coriander seeds and dried red chillies. Saute on a low flame till golden. The spices should slowly change colour and become aromatic. Once the spices are roasted, remove from the pan and let it cool a bit. Add the spices to a small mixie jar or a spice grinder. Grind this to a powder. Pulse several times to grind the masala powder. Our masala powder is now ready. Set aside
Take a pressure cooker and add in the chicken bones. If you want a meaty rasam, add some breast pieces along the chicken. Add a little turmeric powder and the salt. Add a liter of water to the cooker. Cover the cooker and add in the whistle weight. Cook for 10 minutes on high flame. Ignore the number of whistles. After the said time, wait for the pressure from the cooker to settle naturally.
Open the cooker and remove the meat bones to a bowl. When its cool enough to handle, shred the chicken meat and set aside. Discard the bones.
Heat ghee in a kadai. Add in the cumin seeds and the curry leaves. Saute for a few seconds. Add in the chopped onion and saute till the onions are soft. About 2-3 minutes on medium flame. Add in the chopped tomatoes. Add in the salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are nicely cooked and mushy.
At this stage add in the ground masala powder. Mix well to combine and cook for a few seconds. Add in the shredded chicken and mix well to combine. Add in the chicken stock. Mix the chicken stock and let the rasam simmer for about 3-4 minutes for the flavours to blend. Finally sprinkle some black pepper powder and coriander leaves.
Our kozhi rasam is now ready. Serve hot as a soup or with rice as rasam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Rasam / Soup
- Cuisine: Tamilnadu
For Non-Veg Rasam Powder
- 1 teaspoon ghee
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds ( sombu )
- 3 dried red chillies
For Chicken Broth / Stock
- 500 grams chicken bones with little meat
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 litre water
For Tempering
- 1 teaspoon ghee
- 1/2 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium sized onion, chopped
- 1 medium sized tomato, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- 2 sprigs coriander leaves
Take a pan and add in some ghee. Add in a teaspoon each of cumin seeds, black pepper, fennel seeds, coriander seeds and dried red chillies. Saute on a low flame till golden. The spices should slowly change colour and become aromatic. Once the spices are roasted, remove from the pan and let it cool a bit. Add the spices to a small mixie jar or a spice grinder. Grind this to a powder. Pulse several times to grind the masala powder. Our masala powder is now ready. Set aside
Take a pressure cooker and add in the chicken bones. If you want a meaty rasam, add some breast pieces along the chicken. Add a little turmeric powder and the salt. Add a liter of water to the cooker. Cover the cooker and add in the whistle weight. Cook for 10 minutes on high flame. Ignore the number of whistles. After the said time, wait for the pressure from the cooker to settle naturally.
Open the cooker and remove the meat bones to a bowl. When its cool enough to handle, shred the chicken meat and set aside. Discard the bones.
Heat ghee in a kadai. Add in the cumin seeds and the curry leaves. Saute for a few seconds. Add in the chopped onion and saute till the onions are soft. About 2-3 minutes on medium flame. Add in the chopped tomatoes. Add in the salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are nicely cooked and mushy.
At this stage add in the ground masala powder. Mix well to combine and cook for a few seconds. Add in the shredded chicken and mix well to combine. Add in the chicken stock. Mix the chicken stock and let the rasam simmer for about 3-4 minutes for the flavours to blend. Finally sprinkle some black pepper powder and coriander leaves.
Our kozhi rasam is now ready. Serve hot as a soup or with rice as rasam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Rasam / Soup
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/naatu-kozhi-rasam-chicken-rasam/
If there is one chutney that I can have everyday with idli and dosa, it has to be the kaara chutney / spicy red chutney. I have shared a different version of the kaara chutney here. This recipe is a 5 minute kaara chutney / spicy red chutney recipe. No frying, no sauteing. Easy, breezy chutney cooked to perfection in just 5 minutes.
This is an OPOS – One Pot One Shot recipe. # This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. Do not scale the recipe up or down. Use exact measurements and equipment. If using induction stove (recommended), cook the chutney ingredients in 1200W for 5 minutes. If using gas stove, keep on medium and cook for 5 minutes. When 5 minutes is over, switch off the flame and release the pressure immediately. Do not try to force open the cooker with the pressure inside. Its dangerous.
Here is how to do the chettinad style spicy kaara chutney. Hope you enjoy the video.
Serve the Kaara chutney with idli , dosa, paniyaram or uthappam varieties.
- 3 tablespoon sesame oil (gingely oil, nallennai)
- 2 medium sized onion, chopped
- 2 medium tomato, chopped
- 6 cloves garlic
- 8 dried red chillies
- 1 inch piece tamarind
- 1 teaspoon jaggery (optional)
- 1 teaspoon salt
- Take a 3 litre pressure cooker and add in the oil to the pan.
- Add in the onion, tomatoes and garlic.
- Add in the chillies, tamarind and jaggery.
- Cover the pressure cooker with a lid and add the weight.
- Cook for 5 minutes. (Set a timer)
- Induction stove is preferred. If using induction, set the stove at 1200w. If using gas stove, set it in medium flame.
- In both methods you should get about three whistles. You can switch off after 3 whistles. 5 minutes or 3 whistles whichever is first.
- After 5 minutes, switch off the flame and release the pressure manually.
- Open the cooker and add in the salt.
- Grind to a paste without adding any water.
- Serve with idli, dosa, uthappam etc..
Notes
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Chutney
- Cuisine: Chettinad, Tamilnadu
I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick. Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first. If you are afraid of burning, keep the flame in medium. Trust me in this. I have done it and it works. That’s the beauty of OPOS.
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