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.

Tomato Rasam

Rasam reminds me of just one person in my life, its my pati. I grew up with her rasam for almost 360 days in a year! I still have the same liking to the rasam. And everytime I prepare, I try to prepare like my pati(grandma).
'Rasa' means Juice. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: சாற்றமுது) by Iyengars.