Kalyana Rasam Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the juice.
• STEP 2.Cook toor dal in a pressure cooker and mash it well.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute until they splutter.
• STEP 4.Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes turn soft.
• STEP 5.Add the tamarind juice, rasam powder, and cooked dal. Mix well and bring it to a boil.
• STEP 6.Add water if needed to adjust the consistency. Simmer for a few minutes.
• STEP 7.In a separate pan, heat ghee and fry the garlic and red chilies until they turn golden brown.
• STEP 8.Add this tempering to the rasam and mix well.
• STEP 9.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the quantity of rasam powder according to your spice preference.
• You can add a pinch of asafoetida for extra flavor.
• For a tangier taste, add a few drops of lemon juice before serving.
• To make it more nutritious, you can add cooked vegetables like carrots or beans.

Storage and Serving

• Kalyana Rasam can be stored in the refrigerator for up to 2 days.
• Reheat it before serving and adjust the consistency with water if needed.
• Serve it hot with steamed rice and a side dish like papad or potato fry.