Kalyana Rasam/How to make Kalyana Rasam at home/Wedding Style Rasam/Kalyana Rasam Recipe

Kalyana Rasam is a rasam served in South Indian weddings for lunch and dinner. Though we make different types of rasam at home, kalyana rasam has unique, distinct, exotic taste and flavor. When I go for marriages, if I am not able to have Kalyana Rasam with Rice, then I prefer to drink at least a glass of rasam without fail; the only reason is my love for this rasam. Kalyana rasam is spicy, tangy and flavourful rasam with all the taste perfectly balanced. Do try out this kalyana rasam and post your comments here. Meanwhile do check out other interesting and tempting RASAM VARIETIES I have posted earlier.

Here’s how to make Kalyana Rasam with step by step photos….

Ingredients

Tamarind/Puli	One small lemon size ball
Tomatoes	3
Cooked Toor dal/Thuravam Paruppu	3 tbsp/ ¼ cup
Turmeric Powder	One big pinch
Salt	As needed
Coriander Leaves	2 tbsp finely chopped

For Roasting and Grinding

Toor dal/Thuvaram Paruppu	2 tbsp
Dry Red Chillies/kaanja Milagai	4
Coriander Seeds/Dhaniya	1 tbsp
Black Pepper/Milagu	2 tsp
Cumin/Jeeragam	1 ½ tsp
Curry Leaves	10-12
Ghee	¼ tsp

For Tempering

Oil	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	½ tsp
Curry Leaves	10-12
Asafoetida/Hing/Perungayam	¼ tsp

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 5-6
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam
Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Soak the tamarind in water, extract the juice with about 1½ cup of water and keep it aside.

Keep the cooked toor dal/thuvaram paruppu ready.

Roast the ingredients mentioned under “roast and grind” with ¼ tsp of ghee. Allow the ingredients to cool and grind it to fine powder. [You can also dry roast the ingredients]

Chop 2 tomatoes and grind it in the mixer. Chop 1 more tomato finely and keep it aside.

Heat oil/ghee in a deep sauce pan/kadai, splutter mustard seeds, cumin seeds, add curry leaves and asafoetida.

Add finely chopped tomatoes and sauté really well.

Now add the tamarind extract/puli water to the tempering. Let it boil for about 2-3 minutes for the raw smell of the tamarind to vanish.

Then add the tomato puree and mix well. Add required salt and turmeric powder to it.

Add the cooked toor dal [should be mashed really well] to the kadai.

Now let the rasam boil really well for about 3-4 minutes. Adjust amount of water needed at this point.

After the rasam boils well, add the roasted and ground powder about 1 ½ tbsp – 2 tbsp.

After it comes to one boil, switch off the stove. 

Garnish with chopped coriander leaves.

Yes, very flavourful, delicious, authentic and traditional rasam is ready to be enjoyed.

Serve this lovely rasam with a bowl of hot steamed rice or you can just serve it in a cup just like a soup.

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