Chettinad Chicken Rasam.(Aaya's style)


Category : ,

You will not find this recipe anywhere on the net! This is an authenticate dish from Chettinad!


For the Stock:

Chicken: All the non meaty parts from a whole chicken (reserve the meaty part for the chicken masalai). You can also include the neck portion, liver and gizzard.
Turmeric Powder: 1/4 teaspoon.
Chili Powder: a pinch.

Pressure cook the above: 1 whistle + 10 minutes in simmer.

For the Rasam Powder:

1) Dry Red Chillis: 8
2) Coriander seed: 1 teaspoon.
3) Urad dhal: 1 teaspoon
4) Pepper: 1 teaspoon
5) Aniseeds: 1 teaspoon
6) Jeera: 1 teaspoon.

In a little ghee fry the above and grind coarsely.

For the Rasam:
Aniseed: little
Jeera: little
Pepper: little
Curry leaves: few
Pulpy Tomatoes: 2 large
Tamarind paste: 1/4 teaspoon
Coriander leaves.

For the secret seasoning:

Small pearl onion: 2 nos
Garlic pod: 2 nos

Coarsely crush both the ingredients.


1) Prepare the chicken stock and the rasam powder in parallel
2) In a pan, add ghee, then add the seasoning (Aniseed, Pepper and Jeera)
3) Then add curry leaves and the chopped tomatoes
4) Cook the tomatoes until oil oozes out
5) Add the chicken stock
6) Add the Rasam powder
7) Add the tamarind paste
8) Allow the whole mixture to boil for about 10 minutes
9) Then add salt and the secret seasoning.
10) Allow the mixture to boil for 5 more minutes and finally season with chopped coriander leaves.

This rasam would heal cold and cough. It is a bit spicy so you might want to try it with rice. But we love to drink this rasam!