Kalyana Rasam
Ingredients
- 2 nos. Tomato
- 1 Small piece Tamarind soaked in water
- 4 Cloves Garlic
- 1 tsp Coriander seeds
- 3 nos. Dry red dhillies
- 1/2 tsp Jeera
- 1/2 tsp Pepper
- 1/4 tsp Turmeric
- 1/2 tsp Asafoetida powder
- 1/4 tsp Methi / Fenugreek seeds
- 2 Sprigs Curry leaves
- 1 Small piece Jaggery
- 1 tsp Salt
- 1 tsp Ghee
- 1/2 tsp Mustard seeds
- 1 tbsp Coriander leaves for garnishing
- 1/4 cup Toor dal cooked
Instructions
- In a pan add coriander seeds, red chillies, methi, jeera, pepper and curry leaves. Roast in low flame until a nice aroma comes. Turn off and allow to cool.
- Crush garlic and keep aside. Meanwhile cook toor dal.
- In a pan, add chopped tomato, curry leaves, turmeric powder, crushed garlic and water. Boil for 2 mins.
- Now add tamarind water and bring to boil for 2 mins.
- Add jaggery while boiling.
- Meantime grind roasted items. Grind to a coarse texture.
- Now add salt and ground rasam powder.
- Boil till its frothy.
- Stir in cooked toor dal, mix well and turn off the rasam.
- For tempering add ghee and when it's hot, add mustard and asafoetida and pour in rasam.
- Now its ready to serve with hot rice.
Notes
You can explore this dish Strawberry Rasam.
You can also visit mudakathan rasam
You can also visit mudakathan rasam
Tried this recipe?Let us know how it was!