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
Kalyana Rasam
Equipments Needed
- Pressure Cooker
- Mixer Grinder
Servings: 4 people
Calories: 63kcal
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 tablespoon Toor Dal (Pigeon pea)
- 1 teaspoon Salt (adjust to your taste)
- 1 sprig Curry Leaves
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 handful Coriander Leaves chopped
Ingredients for Grinding
- 1 teaspoon Ghee (Clarified butter)
- 2 teaspoon Coriander seeds
- 2 teaspoon Toor Dal (Pigeon pea)
- 1 teaspoon Peppercorns
- 1 nos. Red Chili (adjust to your spice level)
- ½ teaspoon Cumin Seeds
Ingredient for Tempering
- 1 teaspoon Mustard seeds
- 1 teaspoon 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
- 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 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
