Kozhi Rasam (South Indian Pepper Chicken Broth)
A thin, peppery, tangy South Indian broth with tomato, tamarind and tender chicken, sipped or spooned over rice.
Made with Ginger and garlic paste and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Dry roast half the peppercorns and cumin seeds in a small pan for 1 minute until fragrant, then grind coarsely.
- 2
Heat the oil in a large pan over a medium heat. Add the mustard seeds; when they pop, add the remaining cumin, dried chillies and curry leaves for 20 seconds.
1 min - 3
Add the chicken and ginger and garlic paste (see the base recipe) and cook for 4 minutes, until the chicken turns white. Stir in the turmeric and tomatoes and cook for 4 minutes until they collapse.
8 min - 4
Pour in your ready made homemade chicken stock (see the base recipe), the water, tamarind, ground pepper and cumin and the salt. Bring to a simmer and cook gently for 15 minutes.
15 min - 5
Taste. It should be sharp, peppery and tangy; add more tamarind or pepper to taste.
- 6
Stir in the coriander and serve in small bowls or ladled over plain rice.
Tips
- Freshly crushed black pepper is the soul of rasam. Crush it just before using, as ground pepper loses its heat quickly.
- Do not boil rasam hard once the spices are in. A gentle simmer keeps the flavours bright.
- Tamarind paste varies a lot in strength. Add it a little at a time and taste.
- Check the tamarind and mustard seed labels if you need gluten free.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days and freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
What does rasam taste like?
Rasam is thin, sour and peppery with a tomato and tamarind tang. It is meant to wake up the palate, and is eaten with rice or sipped on its own.
Can I make rasam without chicken?
Yes. Leave out the chicken for a classic tomato rasam, or use cooked shredded chicken added at the end. Use vegetable stock for a vegetarian version.
Is rasam gluten free?
Yes, as written. Check tamarind paste labels, as some contain wheat, and use whole mustard seeds rather than mustard powder.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.