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# Kalyana Rasam Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Serves** | 4 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:
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, 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 is 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.
## 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 (optional), 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 are 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.
## 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/](https://hebbarskitchen.com/kalyana-rasam-recipe-brahmin-wedding/)
