Monday, 21 November 2016

Naatukozhi Chaaru | Chettinad Style Chicken Soup | South Indian Style Chicken Soup | Soup For Pregnant Women | Soup For New Moms

Naatukozhi Chaaru | Chettinad Style Chicken Soup | South Indian Style Chicken Soup | Soup For Pregnant Women | Soup For New MomsIt is so cold these winter days, having a piping hot soup would be a the perfect fit now. And what's better than some delicious chettinad style chicken soup? And this one is also a good and healthy drink that can be served to the pregnant women in their second and first trimester and also to the new moms after delivery. Be it pregnant women or new mothers broilers aren't good fro them, also fatigue would be their best companion all through which can be gotten rid off, by this wondrous naatukozhi soup. It drives away fatigue, tiredness, boosts immune system,  provides vital nutrients and gives strength. This one also gives comfort when you catch a flu or common cold. Once in a week, prepare this  at home and serve you kids and women to boost their system. Have shared this recipe on september month aval kitchen issue and some of the upcoming recipes too!

naatukozhi chaaru


Serves 2 people
Total Preparation time - 35 minutes 
  1. Country chicken - 250 grams (with bones and without skin) 
  2. Shallots (or) Pearl onions - 3
  3. Tomatoes - 1
  4. Cumin powder - 1 teaspoon (roast a teaspoon of cumin seeds and crush it to get best flavors) 
  5. Fennel seeds - 1 teaspoon 
  6. Ginger garlic paste - 2 teaspoons 
  7. Coriander leaves - 1/8 cup 
  8. Cinnamon stick - one small stick 
  9. Peppercorns - 1 teaspoon 
  10. Curry leaves - Few 
  11. Salt - As required 
  12. Turmeric powder - 1/4 teaspoon 
  13. Gingelly oil - 2 teaspoons 
naatukozhi soup


  • Crush peppercorns using a pestle and mortar and keep aside. Crush fennel seeds also and keep aside. Chop tomatoes into big cubes, also peel and chop onions finely.
  • Wash chicken pieces well in water and add it into a cooker, add 4 cups of water, salt, turmeric powder, 1/4 teaspoon of crushed pepper and stir. Cover with its lid, place whistle and pressure cook on low flame for 25 minutes. Remove from flame and wait until pressure gets released on its own. Take away the chicken pieces and use it for making masala or roasted chicken, keep the soup aside. 
  • Now place a pan on flame and pour oil, after it heats up, add cinnamon stick, curry leaves, crushed fennel seeds and saute for a few seconds, then add chopped onions, cubed tomatoes and ginger garlic paste. Saute for a few minutes until it seems 3/4th cooked. 
  • Now add coriander leaves and saute for one more minute. 
  • Add the prepared soup now and stir well. Let it boil for a few minutes. 
  • Then add cumin powder, remaining crushed peppercorns and boil for 2 minutes. (You can add a few mint leaves also at the last it gives a nice flavor to the soup and when serving a flu affected person mint helps relive the congestion)
  • Remove from flame and serve hot. 

TIP 1: Broiler should not be given to pregnant women, only country chicken should be cooked for pregnant women. 

TIP 2: When always cooking country chicken add whole pepper.  These birds feed on insects and hence to avoid its effect it is better to cook it with pepper first and then use in the recipe. 

naatukozhi chaaru chettinad style

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