Home Made Tomato Rasam / Soup with HEKTAPY RASAM POWDER
Dr Swarupa Rani
Let me not hark upon the wonders of this ancient ayurvedic preparation or of its recipe that has a lineage dating back centuries nay millennia, or even the pleasurable tastes and aromas that it arouses just by mentioning its name, not to speak of the numerous digestive and immunity boosting medicinal benefits it inherently possesses, and surely not about the quality of the long list of ingredients used for its preparation. Suffice to say, that it is Hektapy Rasam (soup) powder - a personally made perfect blend of mildly roasted and freshly ground spices in micro-batches, that
enables you to prepare the best Rasam in a jiffy. Serve it hot, drink it straight, mix with steaming rice to relish along with any fries, you simply aren’t going to fail yourself, your family or your guests ! The tangier the tomatoes, the more pungent the onions, the sourer the tamarind, the fresher the curry leaves and coriander leaves – the tastier will be your Rasam.
- Ingredients to prepare 2 cups of Tomato Rasam
- Hektapy Rasam powder-2 teaspoon
- Tomatoes -4 to 6 (Medium sized)
- Green chillies -2
- Onion -1
- Tamarind – small amla sized portion
- Curry leaves- 5 to 10 leaves
- Turmeric powder-1/4 tea spoon
- Vegetable oil – 1 table spoon
- Water - 1 litre
- Ingredients For Tempering
- Vegetable Oil – 1 table spoon
- Black gram -1/4 teaspoon
- Cumin seeds -1/4 tea spoon
- Mustard seeds -1/4 teaspoon
- Curry leaves - 5 leaves
- Coriander leaves -1 bunch.
- Asafoetida- ¼ tea spoon powdered
Preparation of Tomato Rasam or Soup
Cut the tomatoes, onion and green chillies into small pieces. Heat sauce pan and add 1 table spoon of oil, add the cut pieces of tomato, onion, green chilli, tamarind, curry leaves and turmeric powder and cook until they becomes soft. Add water and salt, and allow to boil on high flame for 10-15minutes. Reduce flame and add 1 tea spoon of Hektapy Rasam powder. Boil on low flame for 10 min.
Heat a spoon of vegetable oil in a frying pan on high flame, add in succession 1/4 spoon each of mustard, cumin, black gram, asafoetida, 2 dry red chillies and lastly 10 curry leaves. Reduce flame.
Pour boiled Rasam on these tempered ingredients, garnish with chopped coriander leaves and close with lid for 5 minutes. Your sizzling Rasam is ready to serve!