Monday, October 26, 2015

Kalyana Rasam | Iyengar Spl | South Indian Rasam Recipes

 Learnt this recipe from one of my FB has a wonderful taste &flavor.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.

Preparation Time - 10 mins
Cooking Time - 15 mins
Serves - 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


*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 1 tomato +Jeera to a coarse paste.
 *In a vessel add the tamarind juice+salt+turmeric pdr+slit green chilli+1 chopped tomato.
 *Boil it till the raw smell of tamarind goes away  add the ground masalaMix it for a minute.
 *Add required water mixed with cooked toor dal to the mixture.
 *Boil till it becomes frothy from all the sides, add curry leaves+coriander leaves.swith off the flame.
*Finally temper with the items given under 'to temper' and add it to the rasam.


*Dont boil the rasam once it starts to frothy .otherwise the taste must be different.

*For best taste use ghee for roast & temper.