Friday, 2 August 2013

Kalyana Rasam

Kalyana rasam has its own taste. I always wonder the taste the rasam that is been served in marriages. Taste delicious. The aroma of the rasam is mesmerizing. This kalyanam rasam doesnt have sambar powder or rasam powder or even the tamarind in it. The flavour of the pepper makes this a big hit. Lets see how to make this rasam.

Medium sized tomato - 1
Cooked toor dal - 3 tsp
Tumeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
Rock salt - as per your taste
Corainder leaves - 2 tsp

To grind :
Toor dal -2 tsp
Red chillies - 1
Pepper - 1 tsp
cumin seed s- 1/2 tsp
Curry leaves - 5-6#s

To temper:
Ghee - 1/2 tsp
Mustard seeds - 1/2 tsp

1. Puree the tomatoes in the mixie & reserve 1/4th of the tomatoes before grinding. Chop these tomatoes finely & keep aside.
2.  Roast the ingredients that are listed under 'to grind' & make in to fine paste.
3. Add the tomato puree, salt,turmeric powder,asafoetida & the grounded paste in vessel & bring them to boil. Allow this to boil for 8-10mins.
4. Meanwhile pressure cook the toor dal. Add enough water to the dal & add this to the boiling tomato mixture.
5.Keep it in low flame & when the rasam started to froth switch off the flame. Garnish with corainder leaves. 6. Add the chopped tomatoes & temper it. The tomatoes gets cooked in the hot rasam.

Serve hot.

Always make the rasam in low flame.
Spices can be adjusted according to your taste.
While roasting add the cumin at the last else it gives bitter taste & medicinal feel to the rasam.
You can also add a tsp of coconut while grinding.
Adding curry leaves is optional. But it gives a nice aroma.