Kalyana Rasam

Published On March 7, 2020
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
20 Minutes
Difficulty Level
Intermediate

Ingredients

INGREDIENTS FOR RASAM POWDER:-
tuvar dal/pigeon peas - 1 tablespoon
Chana Dal/Bengal gram + Urad Dal/black gram without skin - 1 tablespoon (optional)
Coriander seeds - 1 tablespoon
Black pepper corns - 1 tablespoon
Cumin seeds - 1 & 1/2 teaspoon
Methi seeds/Fenugreek Seeds - 1/2 teaspoon (optional)
Dry red chilies - 2 to 4 or as per taste
Oil - 1/2 Teaspoon (optional)
INGREDIENTS FOR RASAM:-
Tuvar dal/pigeon pea - 3 tablespoon
Ripe tomatoes - 1 to 2 big sized
Tamarind ball - Lemon sized
Warm water - 1/2 cup
Garlic cloves with skin - 4
Black pepper corns - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red Chilli powder - 1/2 teaspoon or as per taste
Salt - to taste
Water - as required
INGREDIENTS FOR TEMPERING/TADKA:-
Oil or Ghee/clarified butter - 1 & 1/2 teaspoon
Mustard seeds - 1 teaspoon
Asafoetida/Hing - Generous pinch
Cumin seeds - 1/2 teaspoon
Curry leaves - 1 spring
Coriander leaves with stem - a handful chopped

Instructions

Soak tamarind in warm water for 15 to 20 minutes, squeeze and extract the juice. Keep aside.
Roughly chop tomato. Add it to ½ cup water. Using your hands mash the tomatoes as much as you can. You are breaking down the tomato pulp so it releases all the juices out. You can use a mixer grinder to do this, but I prefer to do with my hands, the juices are squeezed out and tomato skin is kept as it is.
Pressure cook pigeon peas along with a turmeric powder, 1/2 cup water for 3 to 4 whistles. Once the cooker pressure releases, take out the dal and mash it well.
Now, mix cooked tuvar dal/pigeon peas, tomato juice and tamarind juice in a bowl. Add salt to taste and mix again.
In a mortar and pestle add garlic cloves with skin, pepper corns and cumin seeds, pound into a coarse paste.
Heat a teaspoon on oil in a pan. Add the crushed garlic pepper mix. Saute for 10 seconds. Then pour the tomato-tamarind-dal mixture into a pan and bring it to boil. Let it boil for 10 to 15 minutes on low flame so the raw smell of the tamarind and tomato goes off.
While the rasam is boiling you can make the rasam powder. Heat a teaspoon of oil in another pan and roast all the ingredients mentioned under the list 'rasam powder’. Let it cool and grind it into a powder.
After the rasam has boiled for couple for minutes, you will see a frothy layer on top. That indicates the tamarind and tomato are cooked in the juices and raw smell is gone. Now, add 2 heaped tablespoon of prepared rasam powder, mix well to ensure no lumps are present. Continue to cook for another 5 minutes.
Check for seasoning. Add chopped coriander leaves.
Do the tempering with the mentioned ingredients. Add the temper to boiling rasam, turn off the flame.
Flavourful, delicious 'Kalyana Rasam' is ready. Serve piping hot rasam over steamed rice and papad.

Servings : 8
Ready in : 30 Minutes
Special Category : Healthy Food
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.