Rassam is a South Indian soup made up of herbs and spices - it's sour and spicy and completely heartwarming. Indian grandma's around the world swear by this soup to treat all sorts of flus, sore throats, constipation and it also aids digestion.
Having had a bowl of rassam with every single Indian meal I've had, I know that there are obviously many different variations of this soup - some obviously nicer than others. So this recipe comes from my Indian mother-in-law, it is authentic South Indian, passed down through generations, and is very herbal and extra spicy from the whole peppers added. Get ready to sweat!
*Best paired with rice and my spicy lamb meatballs recipe. I have broken down the steps to show you how easy it actually is. Ready in not more than 10 mins!
INGREDIENTS & DIRECTIONS
Step 1: Grind in mortar and pestle
1 tablespoon whole pepper
1/2 tablespoon cumin seeds
2 tomatoes, quartered and smashed
1/2 teaspoon turmeric
1 pinch asafoetida
4 garlic cloves, with skins on
Step 2: Add ground spices with
1 tablespoon Assam, soaked in 500ml water
Step 3: In a pot, stir fry
1 teaspoon mustard seeds
1 strand curry leaf
3 dried chili, halved
Step 4: Once fragrant, add
Assam mixture from step 2
Salt to taste
Step 5: Cook on low heat, bring to a boil and turn off heat immediately
Step 6: Add once heat is off
1 sprig of coriander, halved
ALY'S COOKING TIPS
1. Grind all ingredients in the mortar coarsely as it will add to the texture of the finished dish
2. Once rassam comes up to a boil, immediately turn off the heat. It will continue cooking in its own heat. This is important, too much cooking will make this dish too bitter.
3. If the rassam is too sour for your liking, add a little more water as you go.