Kalyana Rasam

Kalyana Rasam is a slightly tangy flavored and delicious rasam quite popular in the region of South India. This rasam we generally prepare for marriage functions so the name ‘Kalyana Rasam’. The rasam powder is freshly ground and the aromatic freshness adds to the uniqueness of the dish. This kalyana rasam powder can be stored in containers for future use. Kalyana Rasam is usually served for Tamil Brahmin marriages but nowadays rasam with rice has turned the everyday dish for Tamilians in general. Even in Kerala Cuisine, you find rasam served along with rice for noon day meals. The right balance of spiciness, tanginess and sweetness is what makes the dish special and perfect. I first tasted Kalyana Rasam when I visited Chennai last year for my cousin’s marriage. The flavor and taste was so unique that I kept wondering how to recreate the magic at home. I kept knocking doors and that is how I could collect the authentic recipe from a friend of mine. I am posting the valuable recipe in detail here. I have included the tips and tricks that will prove useful.

Kalyana Rasam is quite different from the usual rasam that Malayalees prepare at home. We usually add store bought rasam powder to tomatoes, add tamarind juice and boil the mixture. Here in Kalyana Rasam, we add freshly prepared rasam powder only at the end and that makes the dish very tasty and flavorful. Kalyana Rasam has turned the super hit in my family. This is the healthiest dish with all immunity boosting ingredients. I make sure that my family consumes this everyday. Tomatoes are rich in an antioxidant ‘Lycopene’ and many other essential vitamins and minerals essential for your body. You can explore a well detailed Kalyana Rasam recipe here that can be easily prepared at home.

Kalyana Rasam

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Tamil

Servings 5 people

Ingredients

  

1x2x3x

• 2 nos. Tomato
• 1 Small piece Tamarind soaked in water
• 4 Cloves Garlic
• 1 tsp Coriander seeds
• 3 nos. Dry red dhillies
• 1/2 tsp Jeera
• 1/2 tsp Pepper
• 1/4 tsp Turmeric
• 1/2 tsp Asafoetida powder
• 1/4 tsp Methi / Fenugreek seeds
• 2 Sprigs Curry leaves
• 1 Small piece Jaggery
• 1 tsp Salt
• 1 tsp Ghee
• 1/2 tsp Mustard seeds
• 1 tbsp Coriander leaves for garnishing
• 1/4 cup Toor dal cooked

Instructions

 

• In a pan add coriander seeds, red chillies, methi, jeera, pepper and curry leaves. Roast in low flame until a nice aroma comes. Turn off and allow to cool.
  
• Crush garlic and keep aside. Meanwhile cook toor dal.
• In a pan, add chopped tomato, curry leaves, turmeric powder, crushed garlic and water. Boil for 2 mins.
  
• Now add tamarind water and bring to boil for 2 mins.
  
• Add jaggery while boiling.
  
• Meantime grind roasted items. Grind to a coarse texture.
  
• Now add salt and ground rasam powder.
  
• Boil till its frothy.
  
• Stir in cooked toor dal, mix well and turn off the rasam.
  
• For tempering add ghee and when it's hot, add mustard and asafoetida and pour in rasam.
  
• Now its ready to serve with hot rice.
  

Notes

You can explore this dish Strawberry Rasam. 
You can also visit mudakathan rasam

Tried this recipe?Let us know how it was!