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Kalyana Rasam

Who doesn’t love a warm spicy rasam on the cold days? The specialty of Kalyana Rasam is that it is mostly served in Thamizh Brahmin marriages. You can make this rasam along with the native rice to make it more merrier and healthier.


Tamarind – 1 small amla size Tomato – 4 medium size Toor Dal – 2 tbsps Salt – as required Curry Leaves Hing– a pinch Turmeric powder – 1/2 tsp Coriander Leaves – chopped

Roast the following ingredients in a tsp of ghee and grind to a powder: Coriander seeds- 2 tsp Toor Dal– 2 tsps Pepper– 1 tsp Dried Red Chilly – 1 Cumin seeds – 1/2 tsp Add this directly while grinding the powder without roasting To Temper: Mustard seeds– 1 tsp A2 Ghee – 1 tsp Curry leaves Crushed garlic– 3 Dried Red chilly broken – 1


Soak the tamarind in water and extract the juice. Pressure cook the Toor dal and mash it well and keep it aside. Chop one tomato into small pieces. Make puree out of the remaining tomatoes.

Add the tamarind juice to a vessel along with chopped tomatoes, salt, curry leaves, turmeric powder, tomato puree and hing. Mix well and keep it on stove top and allow it to boil well till the raw smell goes off.

Add dal and mix well. Now add required amount of water to adjust the consistency and boil for few more mins. Finally add the ground powder and mix well and when the rasam starts to froth remove from flame.

Finally make a tempering using the items mentioned under to temper and add it to the rasam and garnish with chopped coriander leaf.

TIPS: You can try rasams with Kokum Tamarind instead of regular tamarind.

Shared by SaranyaHLP WORLD Community

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