Kalyana Rasam | How to make Kalyana Rasam

By Nisha Ramesh  |  12th May 2016  |  
5.0 from 1 review Rate It!
  • Kalyana Rasam, How to make Kalyana Rasam
Kalyana Rasamby Nisha Ramesh
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

164

1





About Kalyana Rasam

A special type of rasam that is served during Tamil Iyer weddings in the South.

Kalyana Rasam is a popular aromatic and delicious dish. You can try making this amazing Kalyana Rasam in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Kalyana Rasam by Nisha Ramesh has detailed steps with pictures so you can easily learn how to cook Kalyana Rasam at home without any difficulty. Kalyana Rasam is enjoyed by everyone and can be served on special occasions. The flavours of the Kalyana Rasam would satiate your taste buds. You must try making Kalyana Rasam this weekend. Share your Kalyana Rasam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nisha Ramesh for inputs. In case you have any queries for Kalyana Rasam you can comment on the recipe page to connect with the Nisha Ramesh. You can also rate the Kalyana Rasam and give feedback.

Kalyana Rasam

Ingredients to make Kalyana Rasam

  • 2 tsp Tamarind paste | approx gooseberry sized tamarind
  • 2 small sized Tomatoes
  • 2 Tbsp Tuvaram Parupu | Toor Dahl
  • Salt to taste
  • 1 tsp Nei | Ghee
  • 2 tsp coriander seeds
  • 3 tsp toor dahl
  • 1 tsp Milagu | Black Peppercorns
  • 1/2 tsp cumin seeds
  • 1 Red Chiily
  • 1 Tbsp Nei | Ghee
  • 1/4 tsp mustard seeds
  • 3 - 4 Curry leaves, torn

How to make Kalyana Rasam

  1. Pressure cook the dal with turmeric powder. Mash it well either with a whisk or a back of the ladle. Add a cup of water to it and keep aside.
  2. Heat a tsp of ghee in a Kadai. Keep pan over medium high heat. Once the oil shimmers, add the coriander seeds, toor dahl, peppercorns and once they start to become golden brown, add the chilly and turn off the flame.
  3. Cool the roasted ingredients and then add the cumin seeds to it. Grind it to a fine powder. Keep aside.
  4. In a saucepan, preferably a tall pan instead of a wide pan, crush the tomatoes, add the tamarind extract, 2 cups of water and salt. Let it boil until the raw smell of the tomatoes and tamarind goes off.
  5. Then add the dahl and the rasam powder. Simmer it and keep it on flame until it starts frothing on the top.
  6. Meanwhile, in a kadai, add a tbsp of ghee. Add mustard seeds and let it splutter. Then add the cumin seeds, curry leaves and turn off the flame. Add a pinch of hing to it and once the rasam is ready pour this on top.
  7. Once the rasam froths, remove from flame and add the tempering and garnish it with coriander leaves.

My Tip:

This rasam powder will not have much shelf life. So use the excess in a couple of days. You can add this to the regular rasam as well. Rasam should be like soup. After adding the rasam powder it will become thick. So add more water if it is needed. I added about 4 Cups in total.

Reviews for Kalyana Rasam (1)

Maithili Thangkhiewa year ago

Amazing recipe, will try for sure :)
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