KALYANA RASAM

   
     South Indians can flaunt on hundred of varieties of Rasam Recipes. Though a dish, taken for granted, Rasam takes a special place in South Indian Cuisine along with various other authentically and traditionally prepared dishes. It is one dish which is prepared on day to day basis in a South Indian household. A dish prepared on a daily basis which can get boring and monotonous so is the sense of taste. But Rasam plays its role competitively to cater a variety of taste and flavours to fancy the taste buds.
     My husband loves Vegetarian food - Dhal and Rasam recipes are always appreciated and devoured.  So my quest to try new Dhal and Rasam recipes have always paved the way to new variations, some liked and repeated frequently.  This Kalyana Rasam is one variation of Rasam which I tried from Subbus Kitchen.  The rich flavour and taste of this Rasam is one main reason which has made me frequent it.
     Kalyana Rasam as the name suggests is served as a speciality in a Kalyana Virundhu (traditional South Indian Marriage Banquet).  It is an absolute delicacy with well balanced taste notes.  Though a simple recipe, what makes this Kalyana Rasam special is the freshly roasted and ground Rasam Powder. Quite importantly it should be added to the Rasam at the end, which undoubtedly leaves a strong aroma to the Rasam.  If a Rasam has to be remembered in midst of a huge list of dishes in a Virundhu(Banquet), then it should be something unique, extra worthy and above all tasty and special.

Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 15 - 20  Minutes


For more RASAM Recipes, Click here...

INGREDIENTS :

Tomato - 3 Nos.
Tamarind - 1 Lime sized
Tuvar Dhal - 1 Tbspn
Asafoetida - a Pinch
Curry Leaves - a Sprig
Salt - To Taste
Jaggery - a Small Piece
Water - 2 Cups

FOR RASAM POWDER :

Roast & Grind :

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn

To Garnish :

Coriander Leaves - Few
Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR KALYANA RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind Two Tomatoes in a mixer grinder/blender into a fine puree. 
• Soak Tamarind in warm water for 10-15 minutes, extract Tamarind juice and keep it aside.
• Pour the Tamarind Extract into a cooking bowl along with One finely chopped Tomato, Curry Leaves and a dash of Salt and allow it to boil.
• Pour in the Tomato Puree to the above and mix well.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Add Mashed Tuvar Dhal along with Two cups of Water to the above and mix well.
• Allow this to boil on a low flame for about 5-7 minutes.
• Finally add the roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee in another pan, splutter Mustard seeds in it and pour the tempering into the Kalyana Rasam.
• Garnish Kalyana Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Kalyana Rasam hot with steamed rice.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the temperings are added is to retain and infuse the flavours into the Rasam.