South Indian weddings are know for the colorfulness, festivity and food. And one of the popular and must item in the menu is Kalyana Rasam. It is tangy and spicy, so it's a balance. So here is the recipe that I got to know from a friend of mine.
Ingredients : For Powder
- Tur dal ----- 1 tablespoon
- Coriander Seeds -- 1 tablespoon
- Peppercorns --- 3/4 to 1 tablespoon ( according to one's spice levels)
- Cumin Seeds --- 1.5 teaspoons
- Dry Redchillies---2 nos
For Rasam
- Tur dal ---- (cooked) 3 tablespoons
- Tomato --1 no
- Tamarind ---small Lemon size
- Garlic Pods --- 4 nos
- Peppercorns --- 1/2 teaspoon
- Cumin Seeds --- 3/4 th teaspoon
- Turmeric --- 1 teaspoon
- salt to taste
- water
For Tempering
- Oil ---1.5 teaspoon
- Mustard ---1 teaspoon
- Cumin seeds ---1/2 teaspoon
- Garlic Pods ---4 nos
- Asefotida (Hing) --- a pinch
- Fresh Coriander ---1 small bunch
Method
- Soak the tamarind in warm water and squeeze the pulp.
- Add 1 teaspoon of oil to a pan and roast all the ingredients for powder.
- Cut the tomatoes and squeeze out the juice by adding little water.
- Add the cooked tur dal to tomato juice along with the tamarind pulp and salt.
- Grind the garlic pods, cumin seeds and peppercorns to a paste.
- Take a pan and add 1 teaspoon of oil in it. Now add the above paste and fry it for a couple of minutes.
- Now to this add the dal, tamarind and tomato mixture and bring it to a boil.
- Add the Rasam powder and mix it thoroughly and boil this for a while.
- Take another pan, add oil to it and add the ingredients for the tempering.
Relish this with hot steamed rice and pappads/vadiyams
Note : You can also add a bit of jaggery to this to enhance the flavour.
