Green Goddess Rassam draws its roots from ancient South Indian kitchens, where herbs were a staple in daily meals. Early cooks used fresh greens, tamarind, and spices to aid digestion and balance flavours naturally. This herb-led broth grew as a gentler cousin of fiery pepper rassam across Tamil and Karnataka homes. Its green colour came from coriander, curry leaves, and green chillies ground fresh each morning.

Over time, the recipe spread through temple towns, farming villages, and coastal kitchens alike. It became a comfort dish during monsoon months, light fasts, and simple rice meals. Ayurvedic thought supported its use, as herbs cooled the body while spices kept digestion active. Families passed versions orally, guided by taste, aroma, and seasonal produce.

Green Goddess Rassam gained wider fame as Indian cooking met health-led food movements. Urban kitchens embraced it for its light feel, clean taste, and plant-forward nature. Chefs praised its balance of sour, spice, and herbal depth without heavy fats. Today, it appears in homes, cafés, and modern menus as a mindful comfort bowl.

The use of trusted masalas kept the dish rooted while allowing personal style. Each household shaped its own blend, yet respected the soul of the broth. With quality spices, the dish stays honest, fragrant, and deeply soothing. That spirit lives on through carefully sourced masalas from the house of Spyran Masala.

Ingredients:

• 1 cup tamarind water
• 2 cups fresh coriander leaves
• 8–10 curry leaves
• 2 green chillies
• 1 medium tomato, chopped
• ½ teaspoon Spyran Turmeric Powder (Haldi Powder)
• 1 teaspoon Spyran Coriander Powder (Dhaniya Powder)
• ½ teaspoon Spyran Cumin Powder (Jeera Powder)
• ½ teaspoon Spyran Black Pepper Powder
• 1 teaspoon Spyran Sambhar Masala
• Spyran Salt to taste
• 1 tablespoon ghee
• ½ teaspoon Spyran Mustard Seeds (Rai)
• ½ teaspoon Spyran Cumin Seeds (Jeera)
• A pinch of Spyran Hing (Asafoetida)

Instructions:

• Grind coriander leaves, curry leaves, and green chillies into a smooth green paste.
• Heat tamarind water in a pot, then add tomato, turmeric, salt, and the green paste.
• Let it simmer gently until the raw smell fades and the broth turns fragrant.
• Add Spyran coriander powder, Spyran cumin powder, Spyran black pepper powder, and Spyran Sambhar masala, then stir well.
• Heat ghee in a small pan and crackle Spyran mustard seedsand Spyran cumin seedsslowly.
• Add Spyran Asafoetida, then pour this tempering into the simmering rassam.
• Switch off the heat once aromas rise, and the broth stays light, not boiling.
• Serve hot with steamed rice or sip as a soothing herbal broth.