Special Rasam / Kalyana Rasam

3 from 1 vote

Advertisement
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....
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsLunch
CuisineIndian
Servings 4
Advertisement

Ingredients
  

  • 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.
Advertisement

Instructions
 

  •  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._x000D_ _x000D_ _x000D_ _x000D_
  • Wait till the juice becomes half in quantity.
  •  Now add the Rasam powder and mix well. Allow it to boil for 2 minutes._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Now mix 2 cups of water with boiled thur dal and add to the boiling rasam. _x000D_ _x000D_ _x000D_  Chop the other tomato to small pieces and add to it._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Wait for the rasam to give out bubbles._x000D_
  •  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._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Add chopped curry leaves and Coriander leaves.
  •  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.

Please appreciate the author by voting!

3 from 1 vote
Advertisement

Featured Recipes

Dhone Potar Bora

May 11, 2022

Vegetarian

Dhone potar bora is very famous Bengali cuisine in hot summer days. It has made with coriander leaves and rice…

Soya Skewers

October 28, 2023

Vegetarian

When it comes to health, Protein is one essential nutrient which we should have in our diet on a daily…

Featured Articles

Subhashni Venkatesh
Subhashni Venkatesh

Leave a Reply