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  • Kalyana Rasam

Kalyana Rasam

Simply Awesome !

Posted on Aug 22nd, 2017
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Rasam
3.93 from 51 votes
Kalyana Rasam is a Rasam usually served in the Tamil Brahmin marriages. It tastes delicious with the right balance of tangy, spice and sweet. The taste and flavor are very unique and we often wonder how to recreate this magic in home. There are few tips and tricks being adopted in the Kalyana Rasam which makes it unique. Let's learn how to make Kalyana Rasam with step by step pictures and a Recipe video
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes

Kalyana Rasam has a wonderful taste and flavor. I always wonder the specialty of Rasam being served in Marriages. It has a unique taste with tangy and spice well balanced. Normally when we make Tomato Rasam,  we add the Rasam powder and make the tamarind juice boil well to get rid off the raw smell of Rasam Powder. Here in Kalyana rasam, we add the spice powder only at the end which makes it very flavorful and tasty.

Other Popular Rasam Recipes @ Subbu’s Kitchen

  1. Nataraja Iyer Rasam –  From Chef Nataraja Iyer, this is another popular Rasam which are made in the Tamil Brahmin marriages
  2. Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple
  3. Milagu (Pepper) Rasam – A Traditional and Healthy Rasam which tastes yummy with a hot steamed rice
  4. 15+ other Rasam varieties – Collection of Traditional and unique Rasam Recipes

Recipe Card for making Kalyana Rasam

Kalyana Rasam
Pin Recipe

Kalyana Rasam

Course: Main Course, Rasam
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Pressure Cooker
  • Mixer Grinder
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 63kcal
Author: Sowmya Venkatachalam
Kalyana Rasam is a Rasam usually served in the Tamil Brahmin marriages. It tastes delicious with the right balance of tangy, spice and sweet. The taste and flavor are very unique and we often wonder how to recreate this magic in home. There are few tips and tricks being adopted in the Kalyana Rasam which makes it unique. Let's learn how to make Kalyana Rasam with step by step pictures and a Recipe video
Print Recipe

Ingredients

  • 1 small gooseberry size Tamarind
  • 3 nos. Tomato medium size
  • 2 tbsp Toor Dal (Pigeon pea)
  • 1 tsp Salt (adjust to your taste)
  • 1 sprig Curry Leaves
  • 1 pinch Asafoetida (Asafetida / Hing)
  • 1 handful Coriander Leaves chopped

Ingredients for Grinding

  • 1 tsp Ghee (Clarified butter)
  • 2 tsp Coriander seeds
  • 2 tsp Toor Dal (Pigeon pea)
  • 1 tsp Peppercorns
  • 1 nos. Red Chili (adjust to your spice level)
  • ½ tsp Cumin Seeds

Ingredient for Tempering

  • 1 tsp Mustard seeds
  • 1 tsp Ghee

Instructions 

Preparation for making the Rasam

  • Soak the tamarind in water and extract the juice
  • Pressure cook the Toor dal and mash it nicely and keep it aside
  • Chop one tomato (out of 3) into small pieces and keep it aside
  • Grind the remaining two tomatoes (out of 3) in a mixer to puree

Let's make the Rasam Powder

  • Heat a pan, add ghee and add the grinding ingredients (Coriander Seeds, Toor Dal, Pepper & Red Chili) except cumin seeds and fry it till the dal turns golden brown color. Please ensure the heat is small to medium and not to burn any ingredients
  • Remove the fried ingredients from flame and add it to mixer and also add cumin seeds
  • Grind the ingredients to a fine powder and keep it aside

Let's start making the Rasam

  • Add the tamarind juice to a vessel along with 1 chopped tomatoes, salt, curry leaves and hing
  • Add the tomato puree to the tamarind juice extract and mix well and keep in flame
  • Allow the rasam to boil (for about 5 minutes in medium flame) till the raw smell of the tamarind goes off.
  • Add smashed dal and mix well. Now mix 2 cups of water and allow the Rasam to cook for about 5 minutes in a low to medium flame
  • Finally add the ground powder and mix well and when the rasam gets the froth, remove from flame. Don't allow the Rasam to boil at this stage.

Let's do the Tempering

  • Heat another pan, add ghee and add mustard seeds and when the mustard seeds starts to sputter, add it to the rasam.

Ready to Serve !

  • Garnish it with coriander leaves and serve hot with rice
  • The yummy and spicy kalyana rasam is ready to serve

Video

Notes

  1. Add handful of finely chopped tomatoes in the rasam after you switch off the flame and cover it. The tomatoes will get cooked in the hot rasam. This gives nice flavor to the rasam. 
  2. You can add few peppercorns along with other grinding ingredients 
  3. Always serve hot.

Nutritional Info

Nutrition Facts
Kalyana Rasam
Amount Per Serving (1 g)
Calories 63 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
Vitamin A 32IU1%
Vitamin C 42mg51%
Calcium 4mg0%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures :

PREPARATION FOR MAKING THE RASAM

  • Soak the tamarind in water and extract the juice
  • Pressure cook the Toor dal and mash it nicely and keep it aside
  • Chop one tomato (out of 3) into small pieces and keep it aside
  • Grind the remaining two tomatoes (out of 3) in a mixer to puree

LET’S MAKE THE RASAM POWDER

  • Heat a pan, add ghee and add the grinding ingredients (Coriander Seeds, Toor Dal, Pepper & Red Chili) except cumin seeds and fry it till the dal turns golden brown color. Please ensure the heat is small to medium and not to burn any ingredients
  • Remove the fried ingredients from flame and add it to mixer and also add cumin seeds
  • Grind the ingredients to a fine powder and keep it aside

LET’S START MAKING THE RASAM

  • Add the tamarind juice to a vessel along with 1 chopped tomatoes, salt, curry leaves and hing
  • Add the tomato puree to the tamarind juice extract and mix well and keep in flame
  • Allow the rasam to boil (for about 5 minutes in medium flame) till the raw smell of the tamarind goes off.
  • Add mashed dal and mix well. Now mix 2 cups of water and allow the Rasam to cook for about 5 minutes in a low to medium flame. Finally add the ground powder and mix well and when the rasam gets the froth, remove from flame. Don’t allow the Rasam to boil at this stage.

LET’S DO THE TEMPERING

  • Heat another pan, add ghee and add mustard seeds and when the mustard seeds starts to sputter, add it to the rasam.

READY TO SERVE !

  • Garnish it with coriander leaves
  • The yummy and spicy Kalyana Rasam is ready to serve
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

55 Comments Hide Comments

Anuradha Radhakrishnan says:
July 10, 2013 at 3:29 pm

Nice! I shall try tomorrow. Aunty can you post the kattu sadha koodai vathakuzhambu? Thankyou.

Reply
subbuskitchen says:
July 10, 2013 at 4:50 pm

Hi Anu, thanks for your comments. Please refer this link https://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html for vathakuzhambu

Reply
NARAYYANA ATHIMBER says:
July 10, 2013 at 3:51 pm

Tur dal to be mashef and kept the quantity is not indicated.For seasoning,when mustard spluttters,add a teaspoonful of coarsely ground pepper jeera mix.

Reply
subbuskitchen says:
July 10, 2013 at 4:51 pm

Hi sir

Thanks for pointing the mistake. I have corrected the ingredients to include thurdal.

Reply
Anonymous says:
July 11, 2013 at 6:00 pm

Looks awesome aunty. Thanks. shall prepare and enjoy. 🙂

Reply
Chitz says:
July 12, 2013 at 12:14 pm

Bookmarked this awesome rasam !

Reply
Anonymous says:
July 13, 2013 at 1:01 am

Thanks Mami .. You really don't know how much my kids love your menu … Thanks a lot and keep the best of Brahmin food coming

Reply
subbuskitchen says:
July 22, 2013 at 2:57 pm

My Pleasure !

Reply
CM RAMU says:
November 16, 2013 at 9:18 am

THANK YOU MAMI. TOMORROW I AM GOING TO PREPARE KALAYANA RASAM IN MY HOME. THANKS ONCE AGAIN.

Reply
Anonymous says:
July 22, 2013 at 4:48 pm

Great rasam aunty just tried it at home today and came out wonderfully well, beats any soup.

Shubha Ramaprasad

Reply
Anonymous says:
July 25, 2013 at 7:59 am

Excellent rasam.Now i make this often..Adding tomato puree is something new.Just love this rasam.Thanks for the recipe.

Reply
arvind devaraj says:
August 12, 2013 at 5:52 am

hi aunty my wife learned to make a fantastic raasam from this receipe ..thnks a lot

Reply
arvind devaraj says:
August 12, 2013 at 5:52 am

hi aunty my wife learned to make a fantastic raasam from this receipe ..thnks a lot

Reply
arvind devaraj says:
August 12, 2013 at 5:53 am

finally my wife learned to make fantastic raasam .. thnks a lot

Reply
Anonymous says:
October 20, 2013 at 7:37 am

your small tip of not frying jeera makes a big difference in taste. thanks.

Reply
Shantha Lakshmi says:
October 20, 2013 at 10:49 am

Tried this rasam this weekend …was superb 🙂

Reply
Anonymous says:
November 8, 2013 at 5:57 am

Mami,
I did this many times. superb. I also passed on to my friends and relatives. Now we all prepare only Kalyana Rasam on every Sunday. Tnx a lot. 😀 pls give recipe for Ellu podi and ellu urundai also (Black seasame balls) – Revathi

Reply
Anonymous says:
November 8, 2013 at 5:58 am

pls give recipe for Got Rasam

Reply
neelimaduvvuru says:
November 14, 2013 at 7:59 am

Mami,i made kalyana rasam today…evryone just loved it. Thank you So much!

Reply
neelimaduvvuru says:
November 14, 2013 at 8:00 am

Mami,made kalyana rasam today. Everyone just loved it. Thank You so much !Looking forward to try out all your awesome recipes too.

Reply
Anonymous says:
December 12, 2013 at 4:21 am

Dear Mami made sundakkai vathakuzhambu as per your receive..came out well n I try out all your receive…thank u so much for all those awesome received…

Reply
Anonymous says:
December 19, 2013 at 9:30 am

Dear Aunty , rasam is jus awesome. I always try different versions of rasam but this is sooo yummy. my daughter who is 4 years old liked it so much.. thanks for the wonderful recipe. Also would like to know the vada curry which is generally prepared as a combination for sponge idly in tamilndau.i used to have it in my Vellore VIT hostel.

Reply
Unknown says:
January 14, 2014 at 2:02 am

Super rasam mami! Awesome! Made it for the second time today!

Reply
Anonymous says:
February 9, 2014 at 11:26 am

Dear aunty, why you didnt put garlic and fenugreek. . ?

Reply
Anonymous says:
February 9, 2014 at 12:34 pm

superb- fantastic

Reply
Dharma says:
March 26, 2014 at 9:45 am

KALYANA RASAM was tried at our family today. SIMPLY SUPERB.

Reply
Anonymous says:
April 1, 2014 at 7:04 pm

love it

Reply
Neechadi says:
April 30, 2014 at 3:57 am

Nice article. There are lot of packed rasam powders such as http://hemsfoods.com/products/rasam-powder. Do you think they would be useful for preparing the rasam?

Reply
subbuskitchen says:
April 30, 2014 at 1:36 pm

For Kalyana Rasam, freshly ground rasam masala would be the best. For normal tomato dal rasam, we can use packed rasam powders

Reply
Anonymous says:
June 15, 2014 at 6:33 am

mami i tried kalyana rasam today.. it came really good.. thanks mami

Reply
smrithi rajagopal says:
July 6, 2014 at 6:13 am

Tried this today at home with a tsp of jaggery added to the rasam for slight sweetness. Best rasam ever!! Thanks for this recipe.

Reply
nitha says:
July 29, 2014 at 4:03 am

Hi aunty Plz tell me tuvar dal quantity to be mashed in cooker…

Reply
subbuskitchen says:
July 29, 2014 at 1:56 pm

hi Nithya, I have already mentioned it as 1 tablespoon of thur dal in the ingredients table.

Reply
Meena says:
August 4, 2014 at 6:36 am

Awesome!! I jus have a doubt adding both tomatoes and tamarind doesn't make it sour? Tku

Reply
subbuskitchen says:
August 4, 2014 at 11:17 am

Hi Meena, The quantity of tamarind and tomatoes are added in such a way to take care of the tangy flavour. so don't worry it won't make the rasam more sour.

Reply
Anonymous says:
December 14, 2014 at 1:53 pm

Superb recipe! Thank you so much!

Reply
Anonymous says:
January 24, 2015 at 5:28 am

Hi madam, today i trd this rasam. It came out very well. Thank u

Reply
vasanthi ganesh says:
May 5, 2015 at 3:02 pm

I have made so many times it is very nice

Reply
Anonymous says:
June 17, 2015 at 1:37 pm

Tried it on Sunday and my family asked me to do it again today.. sooooper yummy and the whole house smells awesome…

Reply
Smita says:
August 26, 2015 at 8:18 am

Mami,

I made this today for my mother. We usually make the regular rasam. It was fantastic. My mother kept telling after every bite of rasam-rice that this is the best she has had in a long time. Thanks for sharing this.

Reply
ashy baby says:
January 31, 2017 at 8:56 am

Looks great. Shall try it soon

Reply
Anonymous says:
February 16, 2017 at 3:43 pm

Every time I followed your recipe….people asked me thre recipe. I owe my thanks to You Madam. I've told people my Guru is Subbu Aunty and have directed them to your site…..Rukmani

Reply
Anonymous says:
February 16, 2017 at 3:45 pm

Every time I followed your recipe….people asked me thre recipe. I owe my thanks to You Madam. I've told people my Guru is Subbu Aunty and have directed them to your site…..Rukmani

Reply
subbuskitchen says:
February 19, 2017 at 7:01 pm

Thanks Rukmani for your comments.

Reply
Pamela Gordon says:
January 9, 2018 at 12:51 pm

Tried yiurvrecioecandbit cane out well..one thing ibfirgitbis to grindvsonevtuvar with the grinding ingredients..but anyways it tastes yum..Thank you ❤

Reply
Pamela Gordon says:
January 9, 2018 at 12:54 pm

Ignore the above comment..Read this..
I tried out your recipe for Kalyana rasam and it came out well. I forgot to add some toovar dhal in the grinding ingredients, but anyways it came out well and tastes yum. Thank you👍❤

Reply
Sowmya Venkatachalam says:
January 9, 2018 at 6:57 pm

Glad that it turns out very well.

Reply
Narasimhan says:
June 30, 2019 at 12:10 pm

Thank you for your painstaking effort to present an authentic dish. I followed the instructions and the outcome was awesome. Thank you.

Reply
Sowmya Venkatachalam says:
June 30, 2019 at 9:16 pm

Thanks Narasimhan. Appreciation from the readers like you are keep me going.

Reply
Divya says:
July 26, 2020 at 7:36 pm

If I want to make this recipe for 2 people can I half the recipe?

Reply
Sowmya Venkatachalam says:
July 26, 2020 at 7:39 pm

Sure.. it should work

Reply
Mythraye Viswanathan says:
February 18, 2021 at 3:59 am

5 stars
I made this yesterday and came out the outcome was yum. Thank uuuuuuuuuuuu

Reply
Sowmya Venkatachalam says:
February 19, 2021 at 11:30 pm

So glad to hear Thank you so much 😊🙏

Reply
Lata says:
December 10, 2022 at 3:25 pm

I tried this rasam today. I found the smell of turdal in ground powder to be more dominating. Any tips to reduce it?

Reply
Sowmya Venkatachalam says:
December 10, 2022 at 8:27 pm

If we fry well in ghee we won’t get the smell. Keep the flame very low while frying toor dal so that it won’t get burnt.

Reply

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