Traditional Village-Style Nattu Kozhi Rasam – Country Chicken Soup Recipe | Kootan Soru

There’s nothing more comforting than a hot bowl of Nattu Kozhi Rasam (Country Chicken Soup) made the traditional way using an Aattukal (grinding stone). This rasam is packed with rich flavors, fresh spices, and the goodness of slow-cooked country chicken, making it not only delicious but also a great remedy for colds and body aches.

Let’s dive into this authentic recipe that brings out the best flavors of country-style cooking!

Ingredients

For Cleaning & Preparing the Chicken

• 2 kg Nattu Kozhi (Country Chicken)
• Water for cleaning
• Grinding stone (Aattukal) or mortar & pestle

For the Masala

• 10 dried red chillies
• 2 tbsp black pepper
• 2 tbsp cumin seeds
• 3 whole garlic bulbs
• 1-inch ginger piece
• 100g small onions (shallots)
• Curry leaves (handful)
• Coriander leaves (for garnish)
• 5 tomatoes (chopped)
• 1 tsp turmeric powder
• 1 tbsp salt (adjust to taste)

For Tempering

• 2 tbsp groundnut oil
• 1 tsp mustard seeds
• Few curry leaves
• Ground masala paste

Step-by-Step Cooking Process

Step 1: Cleaning & Preparing the Chicken

1. Take 2 kg of Nattu Kozhi, remove the unwanted bits, and wash it thoroughly.
2. Cut the chicken into small pieces suitable for soup.
3. Using a grinding stone (Aattukal) or mortar & pestle, gently pound the chicken pieces to soften them and help release their natural flavors.

Step 2: Grinding the Masala

1. Dry roast 10 dried red chillies on an iron pan and grind them using an Ammikal (stone grinder) for the best taste.
2. Grind black pepper, cumin seeds, and garlic (along with its peel) to release a strong aroma.
3. Separately grind ginger and curry leaves into a fine paste.
4. Grind small onions and tomatoes separately to bring out their flavors.

Step 3: Tempering & Cooking the Rasam

1. Heat groundnut oil in a clay pot.
2. Add mustard seeds and curry leaves, allowing them to splutter.
3. Add the ground small onion paste and sauté until golden brown.
4. Add the ginger-curry leaf paste and cook until aromatic.
5. Mix in the ground garlic-cumin-pepper paste.
6. Stir in the ground tomato paste and let it cook until oil separates.
7. Add the ground dried red chilli paste to bring in the heat.

Step 4: Cooking the Chicken

1. Add the pounded country chicken pieces into the pot.
2. Sprinkle in salt and turmeric powder and mix well.
3. Pour in enough water to cover the chicken.
4. Close the pot with a lid and let it cook on medium heat until the chicken is tender.

Step 5: Finishing Touch

1. Once the chicken is fully cooked and the rasam is aromatic, let it boil for a few minutes.
2. Garnish with fresh coriander leaves.
3. Serve the rasam hot with steamed rice or enjoy it as a soup!

Watch the Full Recipe Video

A Heartfelt Tribute

This Nattu Kozhi Rasam is not just food—it’s a traditional remedy, a burst of flavors, and a nostalgic village cooking experience all in one. The dedication and effort in making this rasam using Aattukal (grinding stone) add to its authenticity and taste. A big salute to Kootan Soru for preserving such an amazing recipe and keeping our culinary traditions alive!