Kalyana Rasam

 A typical south Indian rasam Variety which you will find generally in an Iyengar wedding is this Rasam. This rasam does not have the tangy tamarind added to it but the tangy taste of the rasam is got by the use of tangy tomatoes
Tomato                     2
Toor Dhal                 2tbsp
Ghee                        1/2 tsp
Mustard seeds          1/4 tsp
Turmeric powder       a pinch
Asafoetida                 a pinch
Curry leaves               few
Coriander                   few
Toor dal                   1 tbsp
Pepper                      1tsp
Red chillies                 2
Cumin seeds               1/4 tsp
Original Recipe is here
Cook the toor dal in 1 cup of water. Let it cool
 Chop the tomatoes finely
Reserve 1/4th portion and grind the rest of the tomatoes into a puree
Heat 1/4 tsp of ghee in a pan and roast the toordal, pepper and chillies till the dal turns brownish. Now add the cumin , saute and switch off the fire.
Let it cool
Grind it into a smooth paste with very little amount of water
Add this paste and the tomato puree to the vessel in which the rasam is going to be cooked. I use the Eeya chombu
Add turmeric powder, asafoetida and salt to this. Let it boil in low flame for 10 minutes 
When it begins to boil well, add the cooked dhal , mix well and continue to cook for another 3-4 minutes
At this stage , it will begin to froth up. Now add the curry leaves, coriander and cut tomatoes.
Heat 1/4 tsp of ghee in a small kadai, add mustard seeds. When it splutters, switch off the fire and pour this on hot rasam
Serve hot will hot rice and a curry of your choice

Thank you Jeyashree for this wonderful recipe 
Linking this to Tamizhar Samayal Tuesday



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