Kalyana Rasam / South Indian wedding soup or Rasam

This Flavorful Rasam is served in almost all Tamil Wedding ceremonies. I am so delighted to post this aromatic recipe today. After relishing all the rich ghee sweets and fried foods in the south Indian wedding, this rasam is certainly a magic boon which immediately makes your tummy feel light. I could still remember most of the invitees in the tamil weddings asking for more and more  rasam and sometimes get the rasam in a a glass and gulp it too.  Drinking rasam in a stainless steel tumbler, relishing every sip of it is a sheer joy.Cooking essentials:
Tomatoes                           2
Tamarind                           1 small gooseberry size
cooked mashed toor dal     2tbsp
cilantro                              1 handful
water                                  3 glasses
salt                                       to taste

To roast and grind
Toor dal                             2tsp
coriander seeds                 2tsp
cumin seeds                      1tsp
pepper                              1tsp
Red chilli                          1

For seasoning
Ghee                               1tbsp
mustard seeds                 1tsp
curry leaves                    few
asafoetida                      a pinch

How to cook?
  • Soak the tamarind in a cup of warm water for 10 minutes. squeeze and extract the tamarind  juice.
  • chop the tomatoes and grind it a mixer.
  • mix ground tomatoes, tamarind extract, roasted and ground powder, cilantro and salt to taste along with 2 to 3 glasses of water.
  • Heat ghee in a kadai and splutter mustard seeds, curry leaves and asafoetida. Add the dissolved tamarind tomato mixture to it. Also, add 2tbsp of coked and mashed toor dal to it and stir it well. heat up the mixture for 5 to 7 minutes until you get a nice foam layer on the rasam. do not allow it to boil. At this stage, you can remove it from stove and serve it hot with rice and papad:)

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