Nattu Kozhi Rasam/ Country Chicken Soup South Indian Style

Hello friends am back again so today’s menu is rasam and rice. It’s no ordinary rasam it’s country chicken rasam. Steaming hot and oh so good if you have a sore throat or cold.


1/4 kilo chicken with bones
1/4 tsp turmeric powder
1 cup water after boiling dal

To be grounded
1 tsp pepper
1 dry red chili
1/2 tsp urad dal
1 tsp cumin seed
1 tsp fennel seed
2 garlic cloves.
1 tsp ghee

For tempering
1 small tomato chopped
1 green chili slit
2 garlic cloves
1 small lemon sized tamarind soaked
1/4 tsp asafoetida
1/2 tsp pepper
2 cloves
1 cardamom
2 tsp sesame oil
1 spring curry leaves
1 tsp chopped coriander leaves
Salt to taste.

Pressure cook chicken with salt, turmeric and dal water till cooked.

Now in a pan heat ghee and all ingredients mentioned under to be grounded list and saute till it releases nice aroma cool it and ground into coarse powder.

Now in the same pan add sesame oil and add pepper, cloves and cardamom and lightly saute it.

Next add in curry leaves, green chili,chopped tomatoes and garlic. Add salt to ease the process.

Once sauted add the tamarind juice and let it boil for some time.


Next add in cooked chicken and let it boil nicely.

When it starts to boil add the grounded rasam powder and mix well.

Add in salt if needed and corriander leaves and switch off the gas.

Serve hot.



Paniyaram (Palakkad Style)

Hi friends so after my chutney post i decided to make paniyaram to go with it. This happens to be my dad’s favourite combo and my mom makes the best paniyarams. Nowadays we have the privilege  of using non stick  pans but previously paniyaram’s were made in iron paniyaram pans and they used to be crispy crunchy and oh so good. Though I have iron paniyaram pan this time I have used the nonstick one as it absorbs less oil. Since father’s day is coming along I thought of dedicating this post to my daddy dearest who loves whatever I make.



To grind

1/2 cup idli rice wash and soaked

1/2 cup raw rice wash and soaked

1 tbsp split black gram wash and soaked

1 tsp  split bengal gram wash and soaked

1/4 tsp fenugreek seeds wash and soaked

2-3 dry red chili’s wash and soaked

Water as required for grinding.

2 tsp soaked bengal gram

Salt to taste

1/4 tsp asafoetida.

For tempering

1 tbsp refined oil

1 tsp mustard seeds

1 red chili

2 green chili’s finely chopped

1 small peice of ginger finely chopped

1 small carrot finely chopped

1 small green apsicum chopped

1 medium sized onion chopped

1 tsp split black gram

1 tsp split bengal gram

1 tbsp chopped curry leaves

1 tbsp chopped coriander leaves

Salt to taste.

Some more oil for frying paniyaram’s.


Wash and soak all ingredients for atleast 2 hours.

Grind all ingredients given under ingredients list except 2 tbsp soaked split bengal gram into a fine batter.

Keep this batter to ferment for minimum 6 hours and then add soaked split  bengal gram, salt and asafoetida.


Arrange all ingredients so that it becomes easy to work.


In a non stick pan heat oil and add in mustard seeds, split bengal gram, split black gram and curry leaves. Let it splutter then add in onions ,green chilies and ginger. Saute for some time and add salt.

Next add in carrots and  capsicum and cook for some time with lid on it.

Once done add coconut and switch of the gas.

Now add this to the grinded batter and mix well.


Heat paniyaram pan and add few drops of oil in each cavity and then add the batter.

Cook this till it’s crispy from both sides. IMG_20170617_072301564

Serve hot with chutney or dip of your choice.