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Special Rasam / Kalyana Rasam

Special Rasam / Kalyana Rasam
Special Rasam / Kalyana Rasam
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch

About this recipe

Recently  I attended a marriage and had the opportunity of tasting a sumptuous flavourful Rasam . I couldn't resist myself from meeting the chef and getting the recipe. I made this rasam today and it came out exactly like the one I had in the feast. Here is the recipe for you....

Ingredients for Special Rasam / Kalyana Rasam

  • Tamarind a small lemon size and Ripened tomatoes of normal size 2
  • Turmeric powder 1/4 tea spoon and Salt to taste
  • Well boiled Thur dal from 2 tb spoon of thur dal 1 cup
  • For Rasam Powder:
  • Coriander seeds 2 tb spoons, Thur dal 1 tea spoon, Bengal Gram 1 tea spoon, Red chillies 3 or 4
  • 1. Dry roast the above items till they become hot and slightly change the colour. Powder them coarsely and keep aside.
  • 2. Take 1 tea spoon of pepper and 2 tea spoons of jeeragam (Cumin seed). Powder them separately without roasting to a coarse powder and keep aside.

How to cook Special Rasam / Kalyana Rasam

  1.  Extract 500 ml of  juice from tamarind and boil it with a chopped tomato, salt and turmeric powder.Add a small piece of jagerry to it.
  2. Wait till the juice becomes half in quantity.
  3.  Now add the Rasam powder and mix well. Allow it to boil for 2 minutes. Now mix 2 cups of water with boiled thur dal and add to the boiling rasam.   Chop the other tomato to small pieces and add to it. Wait for the rasam to give out bubbles.
  4.  In a sauteing pan add 2 tea spoons of ghee. Add mustard seeds. After it splutters add 1/4 tea spoon hing powder and the pepper, cumin seed powder. Transfer it to the rasam. Add chopped curry leaves and Coriander leaves.
  5.  Note:     Use freshly ground powder for original taste.     Cumin seeds must dominate the flavour than the pepper flavour.     Sauteing should be done in ghee.     After adding the boiled thurdal water,  the rasam should not boil for long time.
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