Kalyana Rasam

Name: Kalyana Rasam
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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); 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; 1 tsp Mustard seeds; 1 tsp Ghee

Simply Awesome !

Posted on Aug 22nd, 2017

by Sowmya Venkatachalam

Categories:

3.95 from 52 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

Cook Time 20

Total Time 25

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.

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Recipe Card for making Kalyana Rasam

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

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

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

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????❤