Authentic South Indian Kalyana Rasam Recipe
45 minutes
1301 reads
About Authentic South Indian Kalyana Rasam Recipe
Inspired by a wedding feast, this Kalyana Rasam recipe captures the rich, complex flavors of a truly special South Indian soup. I was so impressed by the rasam served at a recent wedding that I tracked down the chef for this authentic recipe. Get ready to transport your taste buds to South India with this vibrant and aromatic rasam. It's perfect as a starter or a light meal, and surprisingly easy to make at home.Follow my step-by-step guide for a delicious, restaurant-quality Kalyana Rasam that will impress your family and friends. This recipe is perfect for special occasions or a comforting weeknight meal.
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Tamarind Broth:
For the Rasam Powder (Dry Roast & Coarsely Grind):
- 2 tbsp Coriander Seeds
- 1 tsp Pigeon Pea split pigeon peas
- 1 tsp Bengal Gram Dal chana dal
- 3-4 Chili adjust to taste, red
For the separate powder (Coarsely Grind without Roasting):
- 1 tsp Peppercorns
- 2 tsp Cumin Seeds
For Tempering:
- 2 tsp Clarified Butter
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida hing
- 1/4 cup Curry Leaves fresh
- 1/4 cup Coriander chopped
- 2 cup Pigeon Pea cooked, split pigeon peas
Instructions
Prepare the Tamarind Broth
- Extract juice from 1 small tamarind (lemon-sized). Boil the tamarind juice with 1 chopped tomato, turmeric powder, salt and a small piece of jaggery. Reduce until the quantity is halved.
Add Rasam Powder
- Add the prepared rasam powder and simmer for 2 minutes.
Incorporate Toor Dal
- Add 2 cups of cooked toor dal (mixed with 2 cups of water) to the boiling rasam.
Add Remaining Tomato
- Add the remaining chopped tomato.
Simmer until Bubbling
- Simmer until the rasam starts bubbling.
Prepare the Tempering
- Heat ghee in a pan. Add mustard seeds; once they splutter, add asafoetida. Add the separately ground pepper and cumin powder.
Finish and Garnish
- Pour the tempering into the rasam. Stir in chopped curry leaves and coriander leaves. Serve hot.
Recipe Notes
Expert Tips for the Best Kalyana Rasam
- For a deeper flavor, dry roast the spices for the rasam powder until fragrant and slightly browned.
- Adjust the amount of red chilies according to your spice preference. Start with fewer and add more if needed.
- Using fresh, ripe tomatoes is crucial for the best flavor. If using canned tomatoes, make sure to drain the excess liquid.
- Don't overcook the rasam; it should be slightly tangy and flavorful. Overcooking can make it bitter.
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Recipe Nutrition
Calories: 287kcalCarbohydrates: 53gProtein: 18gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 70mgPotassium: 327mgFiber: 15gSugar: 6gVitamin A: 853IUVitamin C: 58mgCalcium: 84mgIron: 4mg
Subhashni Venkatesh
Articles: 165
4 Comments
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This is fantastic! Thank you for sharing.
This is so tempting! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.