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Natu Kodi Rasam Recipe (Country Chicken Rasam)
*An emotionally charged dish deeply rooted in Tamil Nadu cuisine, Natu Kodi Rasam is more than just a recipe—it’s a celebration of rich flavors and soulful cooking. Traditionally prepared on non-veg curry days, this rasam brings out the essence of chicken bones, tangy tomato-tamarind extraction, and freshly ground spices. Served hot with rice, it’s a heartwarming dish perfect for cherished family meals.*
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Ingredients**
For the Rasam Powder:**
– 1 tbsp Black pepper
– 1 tbsp Coriander seeds
– 1/2 tsp Cumin
– 1/4 tsp Fenugreek (Methi) seeds
– 1.5 tbsp Toor dal
For Tomato Extraction:**
– 3 Ripe tomatoes
– 15 Coriander stems
– 50 gms Tamarind (soaked)
– 1/2 tsp Turmeric
– Salt to taste
– 750 ml Water (including water from discarded pulp)
For Rasam:**
– 5-6 Chicken pieces (bones with less meat, crushed with mortar and pestle)
– 7-8 Garlic pods (for roasting)
– 10-12 Garlic pods (for the rasam)
– 2 tbsp Oil (for roasting)
– 2 Green chilies (slit)
– Fresh coriander leaves (chopped, for garnish)
For Tadka:**
– 1 tbsp Oil
– 1/2 tsp Mustard seeds
– 1/2 tsp Cumin seeds
– 2 Dry red chilies
– 2 Sprigs curry leaves
– A pinch of Hing (Asafoetida)
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