How to make Kozhi Karuveppalai Soup Recipe - A clear chicken soup with chicken pieces.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken bones ( चिकन की हड्डियाँ ) , Boneless chicken ( हड्डी रहित चिकन )

Cuisine : TamilNadu

Course : Starter

Kozhi Karuveppalai Soup

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

You can also find more Starter recipes like Shabnam ke Moti, Papad Paneer Rolls, Raw Banana, Jackfruit And Spinach Kabab, Reshmi Murgh Tikka. Or try out these recipes from TamilNadu Cuisine like Mango Pachadi, Erra Sadam, Nandu Melagu Kozhambu, Mango Pesarel.

Kozhi Karuveppalai Soup Recipe Card

Kozhi Karuveppalai Soup
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking :

Ingredients for Kozhi Karuveppalai Soup

  • Chicken bones 500 grams

  • Boneless chicken 125 grams

  • Onion 1 medium

  • Garlic 4-6 cloves

  • Tamarind 1/2 lemon size ball

  • Tomato 1 medium

  • Curry leaves 16-20

  • Salt to taste

  • Turmeric powder 1/3 teaspoon

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Coconut scraped 1/2 cup

  • Lemon juice 1 tablespoon

Method

Step 1

Clean and wash chicken bones and boneless chicken. Peel, wash and roughly chop onion and garlic. Soak tamarind in quarter cup warm water; remove the pulp, strain and reserve.

Step 2

Wash and roughly chop the tomato and curry leaves. Boil the chicken bones in about seven to eight cups water, skim the scum from the surface and simmer for ten minutes.

Step 3

Add roughly chopped onion, garlic, tamarind pulp, tomatoes, boneless chicken, salt, turmeric powder, red chilli powder, asafoetida and chopped curry leaves. Continue to simmer on medium heat for another fifteen minutes.

Step 4

Remove cooked boneless chicken, cool and chop into bite sized pieces. Blend besan in quarter cup water and mix into the simmering soup. Add scraped coconut, cover and simmer for ten to twelve minutes.

Step 5

Strain soup, pressing the residue well to extract the entire flavour. Reheat the soup, add chopped chicken, adjust the seasoning, mix in lemon juice and serve piping hot.

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