I always take pride that the two most prepared items in our kitchen , the rasam and sambar has been perfected over the years through several trials and many varieties are being prepared, yet there always comes the time when you sit down to a scrumptious wedding feast and served hot sambar or rasam , you start yearning , wistfully, why cant we get the exact taste like the kalyana rasam .After watching a tv programme recently, where this was prepared and after trying several times myself , am convinced that I got almost 99 percent the taste of the wedding rasam or in short the Kalyan rasam.
You can also try and find out how this recipe works for you too.
watch this quick video ..
Roast and grind…
the recipe will make a little more than that is required for the rasam, so use about 2 tbsp of the ground powder, store the rest for next time .
pinch of asafoetida powder
turmeric powder, pinch of asafoetida, chop two tomatoes ,slit green chillies, salt, sprigs of curry leaves.
seems thick , add little water and let the raw rasam mixture come to a fine
it is not over, once the raw smell is
gone , time to add the mashed dal and add two or 3 cups of more water to the
rasam to a thin consistency. Let this boil for couple of minutes till it
give a minutes boil, Now a different
even more enticing aroma will envelope your kitchen and I bet you cant wait to
get it ready and have it with hot rice
all by itself without waiting for veggies to get ready,.
mustard seeds , cumin seeds, 2 red broken chilies, curry leaves, pinch of asafoetida powder. and pour into the rasam, a tempering with ghee will definitely be very tasty .
those who do not have ready rasam powder in bulk in the kitchen and do this
very rarely; they can adopt this method which is definitely the best you will
see after tasting the rasam. In fact I keep the weeks stock of roasted ground
ready powder to prepare this kind of
rasam every day.