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.