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.
are going to add the freshly roasted and ground powder towards the end, but I
like to add my home made powder too in the first stage of boiling . this step is optional and can be skipped )
Roast and grind
2 tsp of cumin and pepper ground powder ( no need to roast )
this aside when it is cooked .Mash the dal well.we will use the dal water later.
aside when powdered.
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
mixture , to give a lovely red colour to the rasam.
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
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
mustard seeds and pour into the rasam, a tempering with ghee will definitely be
very tasty . Now ad the cumin pepper powder to the tempering. Garnish with chopped coriander leaves.
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.