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
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
Nataraja Iyer Rasam – From Chef Nataraja Iyer, this is another popular Rasam which are made in the Tamil Brahmin marriages
Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple
Milagu (Pepper) Rasam – A Traditional and Healthy Rasam which tastes yummy with a hot steamed rice
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Pressure Cooker
Mixer Grinder
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 25 minutesminutes
Servings: 4people
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
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
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.
You can add few peppercorns along with other grinding ingredients
Always serve hot.
Nutritional Info
Nutrition Facts
Kalyana Rasam
Amount Per Serving (1 g)
Calories 63Calories 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
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.
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
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.
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.
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.
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
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
Tried yiurvrecioecandbit cane out well..one thing ibfirgitbis to grindvsonevtuvar with the grinding ingredients..but anyways it tastes yum..Thank you ❤
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👍❤
Nice! I shall try tomorrow. Aunty can you post the kattu sadha koodai vathakuzhambu? Thankyou.
Hi Anu, thanks for your comments. Please refer this link https://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html for vathakuzhambu
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.
Hi sir
Thanks for pointing the mistake. I have corrected the ingredients to include thurdal.
Looks awesome aunty. Thanks. shall prepare and enjoy. 🙂
Bookmarked this awesome rasam !
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
My Pleasure !
THANK YOU MAMI. TOMORROW I AM GOING TO PREPARE KALAYANA RASAM IN MY HOME. THANKS ONCE AGAIN.
Great rasam aunty just tried it at home today and came out wonderfully well, beats any soup.
Shubha Ramaprasad
Excellent rasam.Now i make this often..Adding tomato puree is something new.Just love this rasam.Thanks for the recipe.
hi aunty my wife learned to make a fantastic raasam from this receipe ..thnks a lot
hi aunty my wife learned to make a fantastic raasam from this receipe ..thnks a lot
finally my wife learned to make fantastic raasam .. thnks a lot
your small tip of not frying jeera makes a big difference in taste. thanks.
Tried this rasam this weekend …was superb 🙂
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
pls give recipe for Got Rasam
Mami,i made kalyana rasam today…evryone just loved it. Thank you So much!
Mami,made kalyana rasam today. Everyone just loved it. Thank You so much !Looking forward to try out all your awesome recipes too.
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…
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.
Super rasam mami! Awesome! Made it for the second time today!
Dear aunty, why you didnt put garlic and fenugreek. . ?
superb- fantastic
KALYANA RASAM was tried at our family today. SIMPLY SUPERB.
love it
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?
For Kalyana Rasam, freshly ground rasam masala would be the best. For normal tomato dal rasam, we can use packed rasam powders
mami i tried kalyana rasam today.. it came really good.. thanks mami
Tried this today at home with a tsp of jaggery added to the rasam for slight sweetness. Best rasam ever!! Thanks for this recipe.
Hi aunty Plz tell me tuvar dal quantity to be mashed in cooker…
hi Nithya, I have already mentioned it as 1 tablespoon of thur dal in the ingredients table.
Awesome!! I jus have a doubt adding both tomatoes and tamarind doesn't make it sour? Tku
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.
Superb recipe! Thank you so much!
Hi madam, today i trd this rasam. It came out very well. Thank u
I have made so many times it is very nice
Tried it on Sunday and my family asked me to do it again today.. sooooper yummy and the whole house smells awesome…
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.
Looks great. Shall try it soon
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
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
Thanks Rukmani for your comments.
Tried yiurvrecioecandbit cane out well..one thing ibfirgitbis to grindvsonevtuvar with the grinding ingredients..but anyways it tastes yum..Thank you ❤
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👍❤
Glad that it turns out very well.
Thank you for your painstaking effort to present an authentic dish. I followed the instructions and the outcome was awesome. Thank you.
Thanks Narasimhan. Appreciation from the readers like you are keep me going.
If I want to make this recipe for 2 people can I half the recipe?
Sure.. it should work
I made this yesterday and came out the outcome was yum. Thank uuuuuuuuuuuu
So glad to hear Thank you so much 😊🙏
I tried this rasam today. I found the smell of turdal in ground powder to be more dominating. Any tips to reduce it?
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.