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

Go

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.

Mysore Rasam

Rasam is a staple thing in my household. So it makes sense to have a variety of rasam so one doesn't get bored of the usual tomato rasam. Rasam is usually eater by mixing with rice and having a vegetable side or just as an appetizer.

Chek out my Gottu and lemaon rasams here.
Mysore rasam aka arachu vitta rasam in my house. Basically the spice mixture is ground and added to the rasam rather adding a rasam powder. The black pepper and coriander seeds along with coconut gives a nice spicy flavor for this rasam.


Get Ready:

To roast and grind:

• 1/2 tsp black pepper corns
• 1/2 tsp jeera/ cumin seeds
• 1/2 tsp dhaniya/ coriander seeds
• 1/2 tsp toor dal ( dry)
• 1 small red chilli
• 1 & 1/2 tbsp coconut grated
• 1/2 tsp oil

For the rasam:

• 1/2 cup cooked and mashed toor dal
• 1/3 cup water
• 1/3 cup water
• 1/2 tsp tamarind paste
• 1/2 tsp asafetida
• salt to taste
• 1/2 tsp jaggery
• 1 tomato chopped

For the tadka:

• 1 tsp ghee
• 1/2 tsp mustard seeds
• cilantro to garnish

Go:

• Heat a pan, add 1/2 tsp of oil and roast all the ingredients to be ground till golden and aromatic. set aside.Let it cool and grind it to a fine paste with little water.
• In a pan add the tamarind paste, water, asafetida and cook for 10 mins or till the raw smell of tamarind goes away.
• Add salt, chopped tomatoes, ground paste and cook for another 5 mins.
• Add the toor dal and water. If rasam is too thick add little more water.
• Add a pinch of jaggery and let it come to a boil. It will froth when it boils well. Turn the heat off and add the cialntro.
• In another kadai do the tadka with ghee and mustard seeds and pour it on the rasam.

Enjoy with rice , drop of ghee and any vegetable curry.

sending it to  book marked recipes hosted by Priya and Us masala.

Gottu Rasam/ No dal Rasam

Everyone must have had a wonderful Diwali! After all the sweets and food during this period, one may wish to have something very light on the stomach.

A cup of rasam will be the most welcoming thing for your stomach!

Gottu rasam or Goddu rasam is an easy rasm to make without any dal.
This recipe is from my grandma who used to make when we were sick.

This can be done in a jiffy when you don't have time to cook. Also it's very comforting to eat with hot rice, ghee and papd if you ahve a cold or feeling under the weather. My kids are fighting a cold and this is perfect for that.
If you want to drink it as a soup, it's even yummier!
 If you want it fancier you can add chopped tomatoes or garlic, but usually not needed.


 Appalam/ Papads are an standard accompaniment in thesouth with rice. Usuallu it is deep fried or fire roasted. I have an electric stove and i found spraying  the appalam with cooking spray and nuking for 30 -40 secs gives very nice fried taste with less oil.


Get ready:

• marble sized tamarind
• 1 & 1/2 cups water
• salt to taste
• a pinch of turmeric powder
• a pinch of asafetida
• few sprigs of cilantro and curry leaves ripped
• 1 tsp ghee
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• 3/4 red chilli ( dried one)

Go:

• take 1/4 cup of water and add the tamrind to it. You don't have to even take the extract.
• Add turmeric, asafetida, salt to taste to the tamarind water.
• Let it boil for 5- 10 mins till theraw smell goes away.
• Now add the remaining water, curry leaves, cilantro and let it come to a boil.
• In another pan, add ghee and do the taska with mustardseeds, cumin, redchilli and add it to the rasam.

Rasam is ready!

Lemon Rasam

I love rasam!. My grandma makes the best rasam powder that I've known. The rasam powder recipe has been passed down to many generations in our family.
Enough of my bragging and let's get to the meat, I mean Rasam!

 

What you need:

2 cups water
1 tsp rasam powder
1 green chilli slit
1 inch ginger, peeled and smashed with the back of your knife
1/4 tsp Hing
1/2 tsp turmeric powder
3/4 cup cooked toor dal
1/2 lemon juice, more for tang
1 tomato
cilantro and curry leaves

 

 

For the tempering:

 

1 tsp Ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 red chilli

 

How I did it:

1. Pressure cook toor dal and keep aside.
2. In a vessel add 1 cup of water, rasam powder, turmeric powder, hing, slit green chilli, crushed ginger, tomato, salt to taste and cook for 10 -15 mins till the tomatoes are soft and the raw smell has gone.
3. Add 1 cup of water to the cooked toor dal and mix well with hand, tring to brak all the lumps of dal or with a spoon.
4. It should be nice and soupy.
5. Add it to the liquid from step 2
6. Let it come to a rolling boil.
7. Add cilantro and curry leaves and add salt if needed.
8. Turn off the heat.

In a pan, add ghee and temper the mustardseeds and cumin till they cracke. add it to the rasam.
Once the heat is off, add the juice from half a lemon. Don't boil  after adding the lemon as it may become bitter.

Drink as an appetizer on a cold day, if you're feeling under the weather or just enjoy with rice and vegetables on any day.

 

Try this and let me know how it tastes!