Authentic Chicken Rasam Recipe – South Indian Pepper & Spice Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Rasam Recipe – South Indian Pepper & Spice Soup

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure magic. It’s that perfect blend of tangy, spicy, and warming – a hug in a bowl, really. I remember my grandmother making this for me whenever I was feeling under the weather, and honestly, it always did the trick. Today, I’m sharing my version of authentic Chicken Rasam, a South Indian classic that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

This Chicken Rasam isn’t just delicious; it’s incredibly versatile. It’s a light yet flavorful soup on its own, but it’s amazing with a steaming plate of rice. Plus, it’s packed with goodness – the pepper and spices are fantastic for boosting your immunity, especially during the monsoon or colder months. It’s a little bit of South Indian sunshine in every spoonful!

Ingredients

Here’s what you’ll need to create this flavorful rasam:

• 1 teaspoon ghee
• 1 teaspoon black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds (sombu)
• 3 dried red chillies
• 500 grams chicken bones with little meat
• ½ teaspoon turmeric
• ½ teaspoon salt (for stock)
• 1 litre water
• 1 teaspoon ghee
• ½ teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 medium onion, chopped
• 1 medium tomato, chopped
• ½ teaspoon salt (for rasam)
• ¼ teaspoon black pepper powder
• 2 sprigs coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this rasam truly special:

• Rasam Powder: This is the heart and soul of rasam. We’re making our own here for the freshest flavor, but you can find pre-made rasam powder in Indian grocery stores if you’re short on time.
• Chicken Stock: Homemade chicken stock is so worth the effort. It adds a depth of flavor you just can’t get from store-bought. Don’t worry, it’s easier than you think!
• Fennel Seeds (Sombu): These little seeds add a subtle sweetness and aroma that’s characteristic of South Indian cuisine. Don’t skip them!
• Spice Levels: Rasam spice levels vary across South India. Some families like it fiery hot, while others prefer a milder flavor. Feel free to adjust the number of red chillies to your liking. My family prefers a medium spice level, so I usually stick with 3 chillies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare rasam powder: Heat 1 teaspoon of ghee in a pan over low heat. Add the black pepper, coriander seeds, cumin seeds, fennel seeds, and dried red chillies. Roast for a few minutes, stirring constantly, until fragrant and slightly toasted. Be careful not to burn the spices! Let it cool completely, then grind to a fine powder.
2. Cook chicken stock: In a pressure cooker, combine the chicken bones, turmeric, ½ teaspoon salt, and 1 litre of water. Pressure cook for 10 minutes. Let the pressure release naturally. Once cooled, shred any meat from the bones and discard the bones.
3. Temper rasam: Heat 1 teaspoon of ghee in a kadai (or a deep pan) over medium heat. Add the ½ teaspoon cumin seeds and let them splutter. Add the curry leaves and chopped onions. Sauté until the onions soften and turn translucent. Add the chopped tomatoes and ½ teaspoon salt, and cook until they become mushy.
4. Combine ingredients: Add the prepared rasam powder, shredded chicken, and chicken stock to the kadai. Bring to a simmer and cook for 3-4 minutes, allowing the flavors to meld together.
5. Finish & Serve: Sprinkle with black pepper powder and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t rush the roasting: Roasting the spices properly is key to unlocking their full flavor. Low and slow is the way to go.
• Strain the stock: For a clearer rasam, strain the chicken stock through a fine-mesh sieve before adding it to the kadai.
• Adjust the tang: If you like a more tangy rasam, you can add a squeeze of lemon or lime juice at the end.

Variations

Rasam is a dish that welcomes customization! Here are a few ideas:

• Vegan Adaptation: Swap the chicken bones for vegetable broth and skip the chicken altogether. It’s still incredibly flavorful!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Add more or fewer red chillies to control the heat. You can also use Kashmiri red chillies for color without adding too much spice.
• Festival Adaptations: Rasam is often served as part of a festive meal during Pongal or Makar Sankranti. My aunt always adds a small piece of jaggery to the rasam during these festivals for a touch of sweetness.

Serving Suggestions

Rasam is fantastic on its own as a light soup, especially when you’re feeling a bit under the weather. But it really shines when served with:

• Steamed rice
• Idli or dosa
• A side of papadums

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

1. What is the best type of chicken to use for the stock?

You can use any chicken bones – leftover from a roast chicken, a whole chicken carcass, or even chicken wings. The more bones you use, the richer the stock will be.

2. Can I make the rasam powder ahead of time? How should I store it?

Absolutely! You can make the rasam powder up to a month in advance. Store it in an airtight container in a cool, dark place.

3. What is the significance of rasam in South Indian cuisine?

Rasam is considered a digestive aid and is often served as the first course of a South Indian meal. It’s believed to stimulate the appetite and prepare the stomach for heavier dishes.

4. Can I adjust the consistency of the rasam?

Yes! If you prefer a thicker rasam, you can add a teaspoon of rice flour mixed with a little water to the simmering rasam. If you prefer a thinner rasam, simply add more water.

5. What is the best way to serve rasam – hot or warm?

Definitely hot! Rasam is best enjoyed piping hot, as the flavors are more pronounced.

6. Can I use store-bought chicken stock instead of making my own?

You can, but the flavor won’t be quite as complex. If you’re using store-bought stock, look for a low-sodium variety and consider adding a pinch of turmeric and black pepper to boost the flavor.

Enjoy this comforting and flavorful Chicken Rasam! I hope it brings a little bit of South Indian warmth to your kitchen. Let me know in the comments how it turns out for you!