How to Make Chettinadu Kozhi Rasam | Free Tips for Kozhi Rasam

Ingredients

• Chicken - 1/2 lb (bony pieces)
• Shallot onions - 5-8 (chopped)
• Tomato - 1 (chopped or mashed up with hands)
• Green Chilly - 1
• Turmeric powder - 1/2 tsp
• Chicken Masala - 1/2 tsp
• Cilantro - 3 springs (chopped) 
• Ingredients For Tempering
• Oil - 2 tbsp
• Peppercorns - 1 tsp
• Cumin Seeds - 1 tsp
• Red chilly - 1
• Garlic pods - 5 or 6
• Curry Leaves - 5 leaves

Method

1. In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.
2. Add about 5-6 cups of water, salt and turmeric powder.
3. Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.
4. In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.
5. Heat oil in a small pan, add the coarsely ground masala and fry for a minute.
6. After the pressure goes down, open the cooker and turn on the heat.
7. Add the tempering, chicken masala and chopped cilantro to the rasam.
8. Bring it to a boil and switch off. Serve it piping hot.