Kalyana rasam, as the name suggests, is a special type of rasam that is served in marriage feasts (kalyanam – marriage). It is one of the many varieties of rasam out there. I learnt this recipe out of curiosity. Kalyana rasam is one of those recipes that you don’t realize their uniqueness until you actually try them.
One fine day, while I was looking for something interesting to cook i.e., known item but not a well known recipe, I came across Kalyana rasam. First I was skeptical about the name but the name did remind me about the specific taste of rasam in marriage feasts. So, I went ahead and gave it a try. And trust me, once you have kalayana rasam, you will certainly remember those marriage feasts.
Try this unique, flavorful and tasty kalyana rasam at your home and relive those joyous memories of marriages and the wonderful feasts that accompany them :). Don’t forget to post your comments as well.
- Tomato, medium sized– 2 nos , divided
- Toor dal – ¼ cup (soaked in water for ½ an hour)
- Ghee - ½ tsp
- Mustard seeds – ¼ tsp
- Turmeric powder – a pinch
- Asafetida – a pinch
- Cilantro – 1 tsp
- Curry leaves – 1 tsp
- Toor dal – 1 tbsp
- Black peppercorns – ½ tsp
- Red chilli – 1 nos
- Cumin seeds – ¼ tsp
- Pressure cook the toor dal with ½ a cup of water for 5 to six whistles.
- Grind ¾ th of the tomato into puree. Chop and save the remaining.
- Heat a seasoning ladle with few drops of ghee and roast the given ingredients by adding one by one. Do not over roast the ingredients. Allow it to cool and grind them to a fine paste.
- Combine the tomato puree, ground paste, turmeric powder, asafetida and salt in a sauce pan and allow it to boil for 10 minutes.
- Add the cooked toor dal to the mixture and cook for another 5 to 10 minutes until a froth is formed around the rim. Switch off the flame and add the remaining tomato (chopped) to the hot rasam. Garnish with curry leaves and cilantro.
- Temper the rasam with mustard seeds. Enjoy the kalyana rasam with white rice and scrambled eggs or any fry on the side!