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Chicken Rasam

Chicken soup
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Kerala cuisine, Tamilnadu cuisine
Servings: 2 People
Author: Jinoo Jayakrishnan
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  • 2-3 small- medium cut size pieces chicken
  • 2-3 cloves garlic
  • 1/4 tsp coriander seeds
  • 1 tsp peppercorns
  • 1/8 tsp fenugreek seeds - a pinch
  • 1 spring curry leaves
  • 1 large tomato - chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 gooseberry sized tamarind
  • Salt - to taste
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/8 tsp asafoetida - a pinch
  • 1 tsp chopped coriander leaves


  • Crush garlic, cumin seeds, coriander seeds, peppercorns, fenugreek seeds and curry leaves in a mortar pestle.
    Put chopped tomato , chicken pieces (with bone), salt, turmeric powder, chilli powder and tamarind in a cooker.
    Add the crushed ingredients from step 1.
    Pour in enough water into it and let it cook for 4-5 whistles.
    Take out chicken pieces and smash the remaining ingredients well.
    Strain just the water and keep aside.
    Heat oil in a kadai, crackle mustard seeds, cumin seeds and pour the strained stock. Put in chicken pieces which we took out.
    Adjust salt, asafoetida and add pepper powder for extra spiciness.
    Cook until rolling boil. transfer to serving bowl and sprinkle chopped coriander leaves.