Kalyana Rasam

This is an authentic and traditional, spicy rasam specifically made in Iyengar Tamil Brahmin's wedding feast. Tastes heavenly with steamed rice and papad.

3 tomatoes
3 green chillies
3 tsp oil
1 tsp mustard
2 sprigs of curry leaves
2 slit green chillies
4 crushed garlic cloves
1 tsp tamarind pulp
1 tsp jaggary powder
Salt to taste

Roast and powder :
3 tsp daniya / coriander seeds
1 tsp jeera / cumin seeds
1/2 tsp pepper corns
2 tsp toor dal
4-5 dry red chillies
Roast these ingredients on a medium flame and make fine powder and keep aside.

For the tempering:
2 tsp oil
1 tsp mustard
1 tsp jeera/ cumin seeds
1 sprig of curry leaves
Pinch of hing / asafoetida powder


  • Wash and chop finely one tomato and make puree of the remaining two tomatoes and keep aside
  • Heat oil in a pan , add mustard, once it stars crackling add cuurry leaves,crushed garlic,green chillies chopped one tomato and fry. Once it is cooked add the tomato puree, fry for 3-4 mins.
  • Now add 3-4 cups water, and let it boil.
  • Now add the ground masala powder as per taste,salt to taste, jaggery powder and tamarind pulp.
  • Let the rasam boilwell for 5- 10 mins, turn off theflame.
  • Temper with the ingredients mentioned and garnish with chopped coriander leaves.
  • Serve with steamed rice and papad and enjoy !!!


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