Saturday, December 24, 2011

Kalyana Rasam

Generally, there is a feel that Rasam are made only when sick. But this rasam changes that trend and makes us feel like a special occasion with its special aroma while cooking!
This Rasam made in Brahmin marriages have a distinct and exotic taste. There are quite a lot other ingredients like pineapple used to give a distint taste to the rasam. I felt that this tasted like the kalyana Rasam when I prepared. The original recipe was to dry roast the ingredients. I tried by frying the ingredients in ghee/oil. I felt that the method which I fried in ghee was more flavourfulllll and it tasted like the kalyana Rasam.

Kalyana Rasam
You need:
Tomatoes - 2 medium chopped
Hing - 1/2 tsp
Cumin powder - 1/2 tsp
Cooked Toor dhal - 1 T
Tamrind - 1 gooseberry size in 1 cup water
Turmeric - 1/2 tsp
Salt to taste
To powder
Toor dhal - 1 tablespoon
Dhaniya - 1 tablespoon
Pepper - 1/4 tablespoon
Cumin seeds/Jeera - 1/2 tablespoon
Dry red chillies - 3 or 4
Oil - 1/2 tsp.
To Garnish
Mustard seeds - 1 tsp
Coriander leaves - a handfull chopped finely
Curry leaves - 2 strings
Heat ghee and fry all the ingredients. Powder them in a mixer to a slightly coarse powder.
Add Tamarind to hot water and extract the juice. Boil the tamarind juice alond with tomatoes. To this add hing and salt. After tomatoes get cooked add 2 tablespoons of this powder. When it starts boiling add pressure cooked & mashed toor dhal along with the dhal water. Boil it again until you smell a good aroma, then again add 3 cups of water and boil till frothy. Season with mustard seeds and Curry leaves and garnish with coriander leaves.
I always prefer to saute the curry leaves after the mustard seeds and add coriander leaves directly for garnishing.

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