Name: Chicken Rasam – A South Indian soup
Prep time: 5 min
Cook time: 20 min
Ingredients: 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

Jump to Recipe Print Recipe

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

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 from 2 votes

Print Pin Rate

Course: Side Dish, Soup

Cuisine: South Indian

Keyword: Chicken rasam

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings:

Author: Advika

Ingredients

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.

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!!!!! 🙂

Advika

Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels

14 Comments

Hi, I really enjoyed making your chicken rasam, it was really delicious and filling.

This chicken rasam with South Indian sticky rice is mouth watering.

Hi, this is my first time making the dish, so I don’t know how much salt to put, would it be okay to add the salt after the dish is cooked?

Advika says:

March 16, 2010 at 1:49 pm

Hi Leila,

You can add 1/2 tsp of salt and then add a little more according to your taste.

Reply

This recipe was really easy to make, thank you Advilka.

Chicken aside, the soup was really delicious. I should make this dish more often during the winter.

Hi Advika,

The recipe was really delicious, I just added a bit more of red chilli powder because I enjoy spicy food.

veri nice recipe

Hi , I really enjoyed the Chicken Rasam recipe.So yummy on a cold day.

Chicken is love and so is this recipe thank you so much for putting up this recipe along with the steps. I made this recipe for my kids today and they really loved it. Five stars to you and your efforts.