Naattu kozli soup

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Preparation Time : 20 minutes

Cooking Time : 30 -40 minutes

Serving : 4 members


Country chicken soup or nattu kozli soup as addressed at home . This dish is an authentic ravuthar dish of  Nellai and neighbouring  regions . A lightly flavoured runny watery consistency fresh and fragrant  soup but had with dosa or iddiappam ,  Seldom  drank as a soup . I often wonder how the name soup was given to this dish as its an English term . The same applies with places addressed here at Nellai  . We have the railway station area called JUNCTION , and the main bazaar area addressed as TOWN . The wired thing is that these two places have no Tamil names to them but addressed in their English forms . ( hey get back to the dish please … Oops ) this soup is served as a medicinal remedy when we have cold , to girls who attain puberty , boys who have under gone circumcision   and  women who have given birth . This soup is served with a thick dosa  or 2 iddiapams with 2-3 ladles of piping hot delicate soup poured over and left to soak  with a few pieces of fatty tender chicken . when you eat , it just slides through your trout to the stomach . Offering warmth with  a sense of well being to satisfy carvings of a family style familiar classic  soup .


Cleaned country chicken 1/2 kg
Small onions1 hand full chopped
Cinnamon1 inch piece
Cloves 2
Ghee4 tablespoons
Ginger and garlic paste1/4 teaspoon each
Salt to taste
Tomato1 small chopped
Poppy seeds5 tablespoons
Fennel seeds1/4 teaspoon
Coriander powder1 teaspoon
Chilli powder1/4 teaspoon
Fennel powder 1/4 teaspoon
Cumin powder1/2 teaspoon
Fresh black Pepper crushed1 teaspoon or to taste


  1. Grind poppy seeds with fennel seeds to a smooth paste and set aside .
  2. Heat ghee in a pressure cooker . Add cinnamon , cloves and cardamom .
  3. Once they crackle add the small onion and fry to golden brown . Top with ginger and garlic paste . Fry to brown .
  4. Add the cleaned chicken pieces and tomato .Sauté until the colour of the chicken has changed and the tomato lets out its juices .
  5. Add the poppy fennel seed paste and sauté for a minute adding salt to taste .
  6. Mix well and pour water just enough to cover the chicken ( about 6-8 cups of water ) and pressure cook for 4-5 whistles or until cooked through and the flesh falls a part from the bones .
  7. ( I usually pressure cook on high for one whistle and then on very low heat for 4 whistles . This way the chicken stays moist and soft ) . Add the coriander powder , chilli powder , fennel seeds powder , cumin powder and crushed black pepper powder .
  8. Bring to boil mixing well . Taste and adjust and serve hot with kal dosai’s (thick dosa’s like uttappams ) .


  1. After cleaning the chicken .
  2. Marinate the cleaned chicken in 1 tablespoon of vinegar and one teaspoon of turmeric powder for 5 minutes .
  3. Then rinse the chicken again 2-3 times in water , drain and use .
  4. This helps to take away the bad smell that the country chicken has .
  5. Make sure you buy small sized country chicken that is of 3/4 kg when alive so when cut you get around 1/2 kg of chicken .
  6. This way you get tender flesh and the soup tastes better resulting in a clear broth .