Time and servings
Time and servings
Ingredients
for kalyana rasam power:
- 1 tbsp toor dal
- 1 tbsp coriander seeds
- ½ tbsp cumin / jeera
- 1 tsp pepper
- 2 dried red chilli
- few curry leaves
other ingredients:
- 1 tomato (chopped)
- few curry leaves (chopped)
- 3 clove garlic (crushed (optional))
- ½ tsp turmeric
- ½ tsp jaggery
- 1½ tsp salt
- 1 cup tamarind extract
- 6 cup water
- 1 cup toor dal (cooked)
- 2 tbsp coriander (chopped)
for tempering:
- 1 tsp ghee / clarified butter
- 1 tsp mustard
- pinch hing / asafoetida
- 1 dried red chilli
- few curry leaves
Instructions
kalyana rasam powder preparation:
- firstly, in a pan dry roast 1 tbsp toor dal, 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp pepper, 2 dried red chilli and few curry leaves.
- roast on low flame until the spices turn aromatic.
- cool completely and blend to a fine powder. keep aside.
rasam preparation:
- firstly, in a large kadai, take 1 tomato, few curry leaves, 3 clove garlic, ½ tsp turmeric, ½ tsp jaggery, 1 tsp salt, 1 cup tamarind extract and 3 cup water.
- cover and boil for 15 minutes or until the tamarind extract is cooked well.
- add in 1 cup toor dal and 3 cup water. mix well and adjust consistency.
- boil for 2 minutes or until it turns frothy.
- further add in prepared kalyana rasam powder, ½ tsp salt and mix well.
- boil for 2 minutes or until flavours are absorbed.
- prepare tempering by heating 1 tsp ghee and splutter 1 tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
- pour the tempering over rasam and add 2 tbsp coriander. mix well.
- finally, enjoy kalyana rasam with hot steamed rice.
Kalyana rasam powder preparation
1
firstly, in a pan dry roast 1 tbsp toor dal, 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp pepper, 2 dried red chilli and few curry leaves.
2
roast on low flame until the spices turn aromatic.
3
cool completely and blend to a fine powder. keep aside.
Rasam preparation
1
firstly, in a large kadai, take 1 tomato, few curry leaves, 3 clove garlic (optional), ½ tsp turmeric, ½ tsp jaggery, 1 tsp salt, 1 cup tamarind extract and 3 cup water.
2
cover and boil for 15 minutes or until the tamarind extract are cooked well.
3
add in 1 cup toor dal and 3 cup water. mix well and adjust consistency.
4
boil for 2 minutes or until it turns frothy.
5
further add in prepared kalyana rasam powder, ½ tsp salt and mix well.
6
boil for 2 minutes or until flavours are absorbed.
7
prepare tempering by heating 1 tsp ghee and splutter 1 tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
8
pour the tempering over rasam and add 2 tbsp coriander. mix well.
9
finally, enjoy kalyana rasam with hot steamed rice.
Video
Notes
- firstly, adjust the amount of tamarind based on sourness of tomatoes.
- also, boil the tamarind extract well to prevent the raw flavour.
- additionally, do not over boil after adding rasam powder as it loses its flavour.
- finally, kalyana rasam recipe tastes great when garlic is added. however, garlic is optional.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kalyana-rasam-recipe-brahmin-wedding/