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Home Dish Kalyana Rasam

Kalyana Rasam

Name: How to cook Kalyana Rasam - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Kalyana Rasam

Kalyana Rasam (South-Indian Wedding Rasam- Especially, for the Tamilian Brahmin Weddings or any other Brahmin Weddings in the South, as the matter of the fact!) This is the most popular & absolutely delectable serving- mandatorily, in most of the South-Indian Weddings !

Ingredient

Food ration :

4 people

Cooking time :

1 hour (prep to dish)

1 tsp

Ghee

Dry Red Chilli

1 tsp

Mustard

pinch

Hing/Asafoetida

8-10

Curry Leaves

Tomato (Finely Chopped)

to taste

Salt

2 tsp

Sugar

Garlic Cloves (Crushed)Optional

1 Cup

Tuvar Dal (Cooked)

1/2 tsp

Jaggery/Brown or White Sugar

1/2 tsp

Turmeric Powder

6 Cups

Water at room temperature

2 tbsp

Coriander Leaves Finely Chopped

1 Cup

Tamarind Extract (Soak the tamarind in warm water for 30-45 mins time & then, extract its juice- separating from its pulps)

Cooking instructions

* Step 1

Wash nicely & pressure cook the dal & mash it well with a dal masher & set it aside for time being

* Step 2

In a large & heavy bottomed pan: Add in the chopped tomatoes, a few curry leaves, garlic cloves, 1/2 tsp turmeric & red chilli powder each, salt & jaggery- Sauté for about 2 mins time

* Step 3

Now, pour in the tamarind extract & 3 Cups of water & mix everything well together until all combined nicely & all are cooked well enough

* Step 4

Now, add in the cooked Toor Dal in it alongwith rest another 3 Cups of water- Mix well & adjust its consistency, boil for 2 mins until it turns out to be frothy

* Step 5

Furthermore, add in the homemade or store bought Kalyana Rasam Powder- Checkout the Salt (add some more, if required) & allow it to be cooked for another 2-3 mins time, until everything is well incorporated

* Step 6

Time to add in the Tempering Spices: In a tempering bowl, over a medium heat- Add in the ghee, mustard seeds & curry leaves & allow it to splutter

* Step 7

Then, goes in the Hing, Dry Red Chilli & a pinch of cumin seeds (optional) & give it a mix quickly & turn off the flame.pour in the same over the prepared Rasam, add in some chopped coriander leaves & give it all a nice mix