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Kalyana Rasam

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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
Cook Time 20 minutes
Total Time 25 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
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Kalyana Rasam

Course: Main Course, Rasam
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Pressure Cooker
  • Mixer Grinder
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 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
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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!

53 Comments Hide Comments

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

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

Shubha Ramaprasad

Reply

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

Reply

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

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

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

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

Reply

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

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

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

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

Reply

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

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

Reply

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