KALYANA RASAM | RASAM SERVED IN WEDDINGS

 

kalyana rasam , a delcious rasam served during Tamil weddings

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.

kalyana rasam, wedding rasam

kalyana rasam

watch this quick video ..

 

 

Ingredients:

1 small berry size Tamarind   ( to give 1  cup tamrind water )
2 tomatoes roughly chopped
2 small tomatoes chopped and to be pureed with a green chilli .
1 green chillies slit
1 tsp of any home made rasam powder you have  ( optional )
Pinch of turmeric powder
Pinch of asafoetida
Salt to taste
Sprigs of curry leaves
Chopped coriander leaves for garnishing.

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 .

 
 2 tsp Coriander Seeds
2 tbsp  toor dal
1 tsp pepper
4 red dry chillis
½ tsp cumin seeds
For tempering
1 tsp ghee/oil
1/ tsp mustard seeds
pinch of asafoetida powder
curry leaves

Method:

Keep the tamrind soaked in warm water and  extract the juice.. Cook the toor dal  in a pressure cooker when you cook rice..
Keep this aside when it is cooked .
Mash the dal well.we will use the dal water  later. about 2 cups of dal water.
Roast and grind ingredients given under the heading. Keep  aside when powdered.
After extracting juice from tamrind, , pour in a vessel used to make rasam and keep on gas, add
turmeric powder, pinch of asafoetida, chop two  tomatoes ,slit green chillies,  salt, sprigs of curry leaves.
Let this boil.
Make a puree of the other two tomatoes and add it to the mixture , to give a lovely red colour to the rasam.
If you feel the whole mixture after adding tomato puree
seems thick , add little water  and  let the raw rasam mixture come to a fine
boil.
By now you kitchen will emanate fine rasam aroma, but wait
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
froths.
At this stage add the ground powder which we prepared previously and
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,.
Just a papad will suffice.
Last step is give the tadka or the tempering with ghee preferably , splutter
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 .
A dash of pepper cumin powder can also be added at the end and garnished with coriander leaves ..

Notes

Actually, I feel this kind of rasam preparation is good for
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.

 

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