Thursday, May 14, 2015

Kalyana Rasam

Kalyana Rasam is very popular in Tamil Nadu, served for wedding feasts. It is much thinner than the paruppu / Dal rasam made every day in households. It is very aromatic, spicy and tangy.This rasam is served in a separate cup and will be very yummy to just drink it as well.

My mother makes this same rasam without any dal/ paruppu. I have used some dal in this one.

Get Ready

  • 1 tomato cut into big pieces
  • 1/2 tomato finely chopped in small pieces
  • 1 tbsp cooked toor dal, mashed and diluted with water
  • water as needed to dilute the rasam
  • 1/4 tsp asafetida
  • Chopped Cilantro as much as you want
  • salt to taste
  • 1 tsp Ghee
  • 1 tsp mustard seeds

To Roast and Grind

  • 1 tsp toor dal
  • 1tsp coriander seeds
  • 1/2 red chilli
  • 1/2 tsp black pepper corn ( use more of needed)
  • 1 tsp cumin seeds

In a pan, add a drop of ghee and roast all the ingredients under roast, except cumin seeds. Roast them on medium flame till they are aromatic. Add the cumin seeds at the end, toss and turn the heat off. You want to add cumin at the end to avoid a burnt taste of cumin.

Once cooled, add the big piece of tomato to the roasted ingredients and grind them fine.

Transfer this ground paste into the pan you are going to make rasam.

Add the asafedita, salt to taste and let it boil for 10 -12 mins.
Add the diluted dal mixture, finely chopped tomatoes to the above cooked rasam.

Check salt to taste, add more water if your rasam is thicker.

Add chopped cilantro and let the rasam come to a frothy boil.
Take off from the heat.

In a pan,add the ghee and do the tempering/ tadka with mustard seeds and pour it on the rasam.

Enjoy with rice, ghee and any side dish.

You can check out my other Mysore, Gottu, Lemon rasam varieties on the link.

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