Recipe- South Indian Style Spicy Rasam

Rasam is a personal favourite of mine, I can't tell you how perfect it is on those days when you just can't seem to warm up. It's a great winter warmer because it's hot, spicy and full of zingy healthy goodness that will ward off any sign of a sniffle on top of tasting great.

Spicy Rasam Ingredients

Paste

4 cloves garlic
10cm ginger
20 curry leaves with stalks
1 heaped tsp peppercorn
2 dried red chillies
1 heaped tsp cumin seeds
1 tsp turmeric

Soup

10g tamarind solid or 1 tsp tamarind paste
handful of coriander stalks
750ml-1L water
6 tomatoes, roughly chopped

Spicy Rasam Method

Paste

- Grind all the ingredients for the paste together in a blender to make a rough paste.

Soup

- Heat oil in a pan and fry the paste.

- Once aromatic and golden add the tomatoes and stir

- Pour in 750ml of water and the tamarind.

- Add salt, the coriander stalks and turmeric. Bring to the boil and leave to simmer for 20-30 minutes.

- Strain and check the seasoning, adjust if needed and pour into cups and sip away.