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Kalyana Rasam - Spicy Tangy Marriage Rasam - Traditional Rasam from Grandmothers Kitchen

Rasam is one of the most healthy dish for rice which can be either mixed with white rice or can be tasted as such. It has got a very unique taste the tangy taste of  tamarind and tomatoes and the spicy flavour of pepper and jeera. Here I have given you the recipe of Kalyana rasam, the rasam which is served in marriages lunch. This tastes very good and the tangy and spicy flavours are very well balanced. If you want to get the taste of rasam served in marriages read this recipe.

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Ingredients for making Kalyana Rasam

Tamarind -  small gooseberry size
Tomato - 3
Toor dal - 2 tbsp.
Garlic - 3 cloves
Coriander leaves to garnish.
Salt as required.
A sprig of curry leaves
A small pinch of asafoetida.

To Grind
Ghee - 1 tsp.
Coriander Seeds - 2 tsp
Toor dal - 2 tsp.
Pepper - 1 tsp.
Red Chillies - 1
Cumin Seeds 1/2 tsp.

For Seasoning:
Mustard Seeds - 1 tsp.
Ghee - 1 tsp.

Method for making Kalyana Rasam

1. Soak the tamarind in hot water and extract.

2. Cook the toor dal and mash it with a ladle. You can also keep aside some cooked dal when you prepare for Sambar.

3. Heat a little amount of ghee and fry all the ingredients except cumin seeds given under grinding till the dal turns golden brown color.

4. Now dry grind all the fried contents alsong with cumin seeds and keep aside.

5. Heat ghee in the same pan, splutter the mustard seeds, add finely chopped tomatoes and fry till it becomes juicy, add garlic cloves and then the tamarind juice along with asafoetida and curry leaves. Instead of frying you can also grind the tomatoes in a mixer and then add with tamarind juice. 

6. Allow the contents to boil till the raw smell disappears. Next add the mashed dal and 2 cups of water, mix well and allow to boil for 3 minutes.

7. Finish off by adding the ground powder, mix well and then switch off when you get the bubbles in the rasam.

Garnish the kalyana rasam with coriander leaves and serve hot with white rice

Now the tangy spicy kalyana rasam is ready to be served.

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