kalyana rasam recipe | brahmin wedding rasam | how to make kalyana rasam with step by step photo and video recipe. an authentic and traditional spicy lentil soup recipe made with authentic & traditional spices. it is specifically made in iyengar tamil brahmin wedding feast and is known for its flavour and taste. it is generally served as a side dish to steamed rice just before the sambar meal with poryal and pappadums.
to be honest, i am a big fan of rasam recipes and my weekend lunch is incomplete without a comforting rasam recipe. having said that i had a little or almost no knowledge about kalyana rasam recipe. as a matter of fact, i knew this dish plays a significant role in any tamil wedding. but i had a very little idea on how to make it. thanks to my tamil friend roopa, who was more than happy to share the recipe with me when i asked her. brahmin recipes are usually onion and garlic free for the feast. the speciality of brahmin wedding rasam is its spice mix which is roasted and blended freshly. as a variation and if you eat garlic, you can add garlic as it adds a lot of flavour and taste to it.
anyway, some tips, suggestions and variations for a perfect and flavoured kalyana rasam recipe. firstly, i would always recommend to make the rasam powder well ahead in advance and use it whenever you are planning to make this rasam. this not only saves time but also make it tastier when the powder is made in bulk. secondly, if you feel adding garlic is not an option and wish to keep it no onion no garlic recipe than you are more than welcome to skip it. lastly, in this recipe, i have used the combination of tamarind and tomatoes and achieved the sourness. but if you wish to make it without tamarind, you can skip the tamarind and double the tomatoes ingredient.
finally, i request you to visit my other rasam recipes collection with this post of kalyana rasam recipe. it mainly includes recipes like pesara pappu charu, paruppu rasam, lemon rasam, punarpuli saaru, pepper garlic rasam, rasam, kollu rasam, mysore rasam, beetroot rasam, huruli saaru. furthermore, i would like to highlight my other detailed recipes collection with this post like,
kalyana rasam video recipe:
recipe card for brahmin wedding rasam recipe:
kalyana rasam recipe | brahmin wedding rasam | how to make kalyana rasam
Ingredients
for kalyana rasam power:
- 1 tbsp toor dal
- 1 tbsp coriander seeds
- ½ tbsp cumin / jeera
- 1 tsp pepper
- 2 dried red chilli
- few curry leaves
other ingredients:
- 1 tomato, chopped
- few curry leaves, chopped
- 3 clove garlic, crushed (optional)
- ½ tsp turmeric
- ½ tsp jaggery
- 1½ tsp salt
- 1 cup tamarind extract
- 6 cup water
- 1 cup toor dal, cooked
- 2 tbsp coriander, chopped
for tempering:
- 1 tsp ghee / clarified butter
- 1 tsp mustard
- pinch hing / asafoetida
- 1 dried red chilli
- few curry leaves
Instructions
kalyana rasam powder preparation:
- firstly, in a pan dry roast 1 tbsp toor dal, 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp pepper, 2 dried red chilli and few curry leaves.
- roast on low flame until the spices turn aromatic.
- cool completely and blend to a fine powder. keep aside.
rasam preparation:
- firstly, in a large kadai, take 1 tomato, few curry leaves, 3 clove garlic, ½ tsp turmeric, ½ tsp jaggery, 1 tsp salt, 1 cup tamarind extract and 3 cup water.
- cover and boil for 15 minutes or until the tamarind extract is cooked well.
- add in 1 cup toor dal and 3 cup water. mix well and adjust consistency.
- boil for 2 minutes or until it turns frothy.
- further add in prepared kalyana rasam powder, ½ tsp salt and mix well.
- boil for 2 minutes or until flavours are absorbed.
- prepare tempering by heating 1 tsp ghee and splutter 1 tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
- pour the tempering over rasam and add 2 tbsp coriander. mix well.
- finally, enjoy kalyana rasam with hot steamed rice.
how to make kalyana rasam with step by step photo:
kalyana rasam powder preparation:
- firstly, in a pan dry roast 1 tbsp toor dal, 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp pepper, 2 dried red chilli and few curry leaves.
- roast on low flame until the spices turn aromatic.
- cool completely and blend to a fine powder. keep aside.
rasam preparation:
- firstly, in a large kadai, take 1 tomato, few curry leaves, 3 clove garlic (optional), ½ tsp turmeric, ½ tsp jaggery, 1 tsp salt, 1 cup tamarind extract and 3 cup water.
- cover and boil for 15 minutes or until the tamarind extract are cooked well.
- add in 1 cup toor dal and 3 cup water. mix well and adjust consistency.
- boil for 2 minutes or until it turns frothy.
- further add in prepared kalyana rasam powder, ½ tsp salt and mix well.
- boil for 2 minutes or until flavours are absorbed.
- prepare tempering by heating 1 tsp ghee and splutter 1 tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
- pour the tempering over rasam and add 2 tbsp coriander. mix well.
- finally, enjoy kalyana rasam with hot steamed rice.
notes:
- firstly, adjust the amount of tamarind based on sourness of tomatoes.
- also, boil the tamarind extract well to prevent the raw flavour.
- additionally, do not over boil after adding rasam powder as it loses its flavour.
- finally, kalyana rasam recipe tastes great when garlic is added. however, garlic is optional.