Authentic South Indian Kalyana Rasam Recipe

45 minutes

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Authentic South Indian Kalyana Rasam Recipe - Plattershare - Recipes, food stories and food lovers

4.75 from 4 votes
Indian

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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Recipe Time & More

Prep30 minutes
Cook15 minutes
Total45 minutes
Calories287 kcal
Serves4
Served AsLunch
Recipe TasteSaltySpicy

Ingredients
 

For the Tamarind Broth:

For the Rasam Powder (Dry Roast & Coarsely Grind):

For the separate powder (Coarsely Grind without Roasting):

For Tempering:

Start Focussed Cooking Mode →

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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4.75 from 4 votes

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
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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