May 21, 2012

Chettinad Chicken Soup / Chettinad Kozhi Rasam!!!

Hi guys!!!

The first thing that pops in my head about soups has nothing to do with the creamy variety that we all associate with soups these days. I remember my mom used to bring me and my sister a glass of hot soup when she is cooking mutton at home. It was more or less the meat stock flavored with salt and pepper and it used to taste really good. She also used to prepare them when anyone at home had cold and it worked like a charm. Also, when dad used to take us to Chettinad restaurants we rarely ordered soups. But when we did, we enjoy every single bit of it. The chettinad soups are unique and burst with flavor. I am an ardent fan of chettinad cooking mainly 'coz I love the spices that we use in them.

Recently, my husband and I have started a soup-only dinner plan. It all started with me arguing with him that it is really difficult to lose weight with just following diet and doing no workout at all. To prove me wrong, he started a very light dinner option and resorted soups. And the lazy person I am, hate to cook just for me so I decided to follow the same :-) Although we were sticking to the canned soups, I really wanted to try the chettinad chicken soup at home. And when I woke up with congestion in my head and blocked nose I thought it was time to scare the cold away with this spicy soup :-) My ears turned red when I was having the soup. But I am relieved of my cold!!!

Like I said, its a spicy soup and you can play around with the spices to alter that to suit your taste. Now lets see the recipe.


To pressure cook:
Chicken pieces - 200 gms
(pieces with bones preferred)
Shallots / Pearl onions - 10
Tomato - 1
Ginger - 1/2 inch
Garlic - 3 or 4 cloves
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp
Water - 5 cups

To grind:
Peppercorns - 1 tsp
Jeera / Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Corriander seeds - 1 tsp
Cinnamon - 1" stick
Dry red chillies - 3

To season:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a bunch


1. Add all the ingredients under "to pressure cook" in a cooker and let it cook under pressure for 15 minutes.
2. Grind the ingredients listed "to grind" into a fine powder and keep aside.
3. When the pressure is released remove the weight and on low flame let the soup boil. Now add the ground masala powder and let it boil for another 5 minutes.
4. Prepare the tadka by adding the ingredients under "to season" to the heated oil. Pour this tadka to the boiling soup and switch off heat. Add corriander leaves when the soup is boiling. (I was out of corriander so omitted it).

Transfer to serving bowls and enjoy this STEAMING HOT soup!!!!!!

1 comment:

  1. Hi Chitra,

    This is a very good recipe.. I was also looking out for a ck soup for my cold.. and this is perfect..


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