Kalyana Rasam | How to make Kalyana Rasam

By Menaga Sathia  |  16th Nov 2015  |  
4 reviews Rate It!
  • Kalyana Rasam, How to make Kalyana Rasam
Kalyana Rasamby Menaga Sathia
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

414

4





About Kalyana Rasam

This special rasam being served in marriages.the secret behind the rasam is temper with ghee & freshly ground the masala.This recipe is big hit from my family members.

Kalyana Rasam is one dish which makes its accompaniments tastier. With the right mix of flavours, Kalyana Rasam has always been everyone's favourite. This recipe by Menaga Sathia is the perfect one to try at home for your family. The Kalyana Rasam recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kalyana Rasam is few minutes and the time taken for cooking is 15 minutes. This is recipe of Kalyana Rasam is perfect to serve 4 people. Kalyana Rasam is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kalyana Rasam. So do try it next time and share your experience of cooking Kalyana Rasam by commenting on this page below!

Kalyana Rasam

Ingredients to make Kalyana Rasam

  • Tamarind - a small lemon size
  • Tomato - 2 large
  • Cooked Toor dal - 1/4 cup
  • Curry leaves - 1 sprig
  • Chopped coriander leaves - 2 Tbspn
  • Jeera / Cumin seeds - 1/2 tspn
  • Green chilli - 1
  • Turmeric pdr / Haldi - 1/2 tspn
  • Salt - to taste
  • For Grinding Ghee - 1 tspn
  • Coriander seeds /Dhania - 2 tspn
  • Dry Red Chillies - 2
  • Pepper - 1 tspn
  • Toor dal - 2 tspn
  • To Temper Ghee - 1 tspn
  • Mustard seeds -1/2 tspn
  • Jeera/Cumin seeds - 1/4 tspn
  • Curry leaves -few
  • Hing / Asafoetida - 1/4 tspn

How to make Kalyana Rasam

  1. Soak the tamarind in hot water & extract the juice.
  2. In a pan add ghee and grinding ingredients. Fry it till the dal turns golden brown colour.keep it aside.
  3. Grind it along with 1 tomato + Jeera to a coarse paste.
  4. In a vessel, add the tamarind juice, salt, turmeric powder, slit green chillies and 1 chopped tomato.
  5. Boil it till the raw smell of tamarind goes away, add the ground masala. Mix it for a minute.
  6. Add the required water mixed with cooked toor dal to the mixture.
  7. Boil till it becomes frothy from all the sides, add curry leaves, coriander leaves and turn off the flame.
  8. Finally temper with the items given under 'to temper' and add it to the Rasam.

My Tip:

Don't boil the Rasam once it starts to frothy. Otherwise the taste will be different. For best taste use ghee for roasting & tempering.

Reviews for Kalyana Rasam (4)

Vandana Ramesh Krishnan17 days ago

Thanks for the recipe
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Indira Pagolu2 months ago

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Hema Shiva Kumara year ago

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Shyamala Iyera year ago

superb post nd thanks for the rwcipe Menaga.
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