Friday, March 3, 2017

Kalyana Rasam

As the name states this particular rasam is served in Tamil Brahmin Weddings
The Rasam Powder is freshly prepared by frying it in ghee and added towards the end which enhances the flavour


Ingredients
Part 1 - Rasam
  • Tamarind Extract - 1 cup (Soak one small lemon sized tamarind in warm water for about 15 minutes and extract the juice)
  • Tomato - 3 nos
  • Hing - 1/2 teaspoon
  • Salt - 1 teaspoon
  • Boiled and Mashed Toor Dhal - 2 tablespoons

Part 2 - Rasam Powder
  • Ghee - 1/4 teaspoon
  • Black Pepper - 1 1 /2 teaspoons
  • Cumin Seeds - 1/2 teaspoon
  • Toor Dhal - 1 teaspoon
  • Coriander Seeds - 1 teaspoon
  • Red Chilly - 1
  • Hing - little

Part 3 - Garnish and Seasoning
  • Coriander leaves
  • Ghee - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - little
  • Red chilly - 1
  • Curry leaves - few
Method
Step 1 - Rasam Powder
  • Heat ghee and fry the ingredients given in Part 2 (except jeera)
  • Switch off the flame and add jeera / cumin seeds
  • Cool and grind it to a fine powder
  • This is the rasam powder 

Step 2 - Kalyana Rasam
  • Chop 1 tomato into fine pieces
  • Puree 2 tomatoes
  • Boil tamarind extract, tomato pieces and tomato puree
  • Add hing and salt will boiling
  • After 5 minutes add boiled and mashed toor dhal with little water
  • Let it boil
Step 3 - Garnish and Seasoning
  • Add freshly made rasam powder and coriander leaves
  • Switch off the stove
  • Heat ghee in a separate kadai
  • Season with mustard, hing, curry leaves and hing
  • Pour it over the cooked rasam

Kalyana Rasam is ready.Serve with plain hot rice