Name: Kalyana Rasam recipe by Menaga Sathia at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

ABOUT Kalyana Rasam RECIPE

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.

Ingredients Serving: 4

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

Instructions

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

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