Kalyana Rasam | Iyengar Kalyana Rasam
Kalyana Rasam is a traditional rasam made in the weddings. It is so flavourful and a specila handpound spice mix is added to the rasam.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
To Roast and Grind:
- Toor Dal – 1 tbsp
- Dry Red chilli - 2
- Whole Pepper – 1 tsp
- Cumin Seeds – 1 tsp
- Coconut – 2 tsp
Other Ingredients:
- Ghee – 1 tsp
- Tomato - 2
- Cooked Dal – 2 tbsp
- Salt as needed
- Water – 1 cup
- Coriander leaves – to garnish
- Mustard Seeds – 1 tsp
- Turmeric powder a pinch
- Hing – ¼ tsp
Instructions
- In a pan dry roast Toor Dal, Dry Red Chilli, Whole pepper and cumin Seeds till they turn golden brown .Cool down and grind them to a fine powder along with coconut by adding little water and set aside.
- In a pan heat ghee to this add Mustard Seeds, Hing let them splutter now add ½ tomato and cook till mushy.
- Puree the remaining 1 ½ tomato and add along with a cup of water. Next add in the ground powder, turmeric powder and Salt. Mix well and cook till the raw smell leaves.
- When it is about to boil add in the cooked dal and mix well .When it comes to a rolling boil switch off and garnish with coriander leaves.
Notes
· Tastes good when served Steamed Rice and Potato fry.
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