• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Magic Saucepan logo
  • About
  • Recipe
  • Work with me
  • Contact Us
menu icon
go to homepage
  • About
  • Recipe
  • Work with me
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe
    • Work with me
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Course » Rasam

    Kalyana Rasam

    Published: Apr 13, 2016 · by Nisha

    I generally hate going to the weddings. The very obvious reason is that I don't socialize well. Its not that I am moody or dull but I am mostly reserved and quiet. The thing is I would love to be the full of joy of springs in a gathering instead I am the calm and composed type. I need a push, a kick to start the communication and once I am comfortable I can ease into it. I think few of my blogger friends will be nodding especially Priya Suresh! When I first spoke to her we chatted for about an hour in which she talked for 45 mins. At one point she started saying " am I boring you with my chit chats ?". Poor she. But I actually enjoyed the conversation. I like listening to people. If I am really not interested in a person, I would cut them off then and there. So just imagine how I would feel if I enter a huge hall with "lots of people"! I find it very difficult to talk to persons whom I meet for the first time or do not know them well.
    Kalyana Rasam

     

    Okay. Coming to my point, the only consolation for attending a wedding is you get to eat yummy food and get ideas for your next shopping. Weddings means jewels, sarees and food. Women decked out in their best, draping their most expensive and grand silk saree with jewels harmonizing their attire. Its so lovely and enjoyable to watch each and everyone. My most favourite items in a wedding menu is Asoka halwa and the Kalyana Sambhar. Yes the sambhar is slightly different and it is loaded with so many veggies. This was my choice for K but unfortunately I could not go ahead with it. So I chose the second best Kalyana Rasam.

     

    Kalyana Rasam

     

    I adapted this recipe from here. As she mentions, the main difference in this rasam apart from the rasam powder is that it is added in the end. Generally sambhar or rasam powder is added and allowed to boil with the tamarind so that its raw smell goes off. But in this, the highlight is the strong aroma of the rasam powder and a slightly high amount of pepper.
    Kalyana Rasam

    Kalyana Rasam

    A special type of rasam that is served during Tamil Iyer weddings

    Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 35 Mins | Serves: 4-5

    Ingredients

    • 2 teaspoon Tamarind paste | gooseberry sized tamarind
    • 2 small sized Tomatoes
    • 2 tablespoon Tuvaram Parupu | Toor Dahl
    • Salt to taste
    For Rasam Powder
    • 1 teaspoon Nei | Ghee
    • 2 teaspoon Coriander seeds
    • 3 teaspoon toor dahl
    • 1 teaspoon Milagu | Black Peppercorns
    • ½ teaspoon Cumin seeds
    • 1 Red Chiily
    For tempering
    • 1 tablespoon Nei | Ghee
    • ¼ teaspoon Mustard seeds
    • 3-4 Curry leaves, torn
    Instructions
    Prep Work

    1. Pressure cook the dal with turmeric powder. Mash it well either with a whisk or a back of the ladle. Add a cup of water to it and keep aside.
    2. Heat a teaspoon of ghee in a Kadai | Pan over medium high heat.
    3. Once the oil shimmers, add the coriander seeds, toor dahl, peppercorns and once they start to become golden brown add the chilly and turn off the flame.
    4. Cool the roasted ingredients and then add the cumin seeds to it. Grind it to a fine powder. Keep aside.

    Preparation

    1. In a saucepan, preferably a tall pan instead of a wide pan, crush the tomatoes, add the tamarind extract, 2 cups of water and salt. Let it boil until the raw smell of the tomatoes and tamarind goes off.
    2. Then add the dahl and the rasam powder. (2)
    3. Simmer it and keep it on flame until it starts frothing on the top.
    4. Meanwhile, in a kadai, add a tablespoon of ghee. Add mustard seeds and let it splutter. Then add the cumin seeds, curry leaves and turn off the flame. Add a pinch of hing to it and once the rasam is ready pour this on top.
    5. Once the rasam froths, remove from flame and add the tempering and garnish it with coriander leaves.

    Notes

    1. This rasam powder will not have much shelf life. So if there is any excess use it in a couple of days.
    2. Rasam should be like soup. After adding the rasam powder it will become thick. So add water if more is needed. I added about 4 Cups in total.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here.

    View other "What is Rasam ?" recipes

    • Rasam Powder | Rasam Podi
    • Instant Milagu Rasam (pepper cumin soup)
    • Zeera | Jeera Milagu Rasam
    • Kottu Rasam

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Reader Interactions

    Comments

    1. Kalyani says

      August 29, 2016 at 4:49 am

      loved the clicks ! dunno how I missed this ! awesome 🙂 I can totally relate to ur state. I spent 9 hours on a flight, and didnt say one word to my co-passenger, my husband on the other hand can talk to total strangers and know their jathakam by the end of the talk 😀

      Reply
    2. veena krishnakumar says

      June 04, 2016 at 1:58 pm

      Nisha you can expect a visitor soon:). Loved your clicks

      Reply
    3. Ruchi Indu says

      May 30, 2016 at 10:39 am

      I always wondered how the rasam served in weddings tasted so different and delicious. Now i got the secret...

      Reply
    4. Chef Mireille says

      April 28, 2016 at 8:34 pm

      I can relate to Priya from when we first met - I was talking non stop and kept on trying to think of more things to talk about in silence periods and you just stayed silent still...I was thinking I must be boring you or you must be thinking gosh this girl never shuts up..only after meeting you a few times I realized it takes a little time for you to come alive 🙂 - anyway you are still missed from our NY group 🙁

      Reply
    5. Sandhya Ramakrishnan says

      April 19, 2016 at 3:44 am

      I love anything they serve in Kalyanam and being a rasam person, I can totally relate to the flavors. I am bookmarking this to make soon. We all love rasam in my house. Love the vegetable basket you have.

      Reply
    6. Padma Rekha says

      April 17, 2016 at 5:12 pm

      Nisha once you come and join us in BM meets, then you will become like us..:)and kalyana rasam nice flavor ful rasam..

      Reply
    7. Smruti Shah says

      April 16, 2016 at 8:56 pm

      Nice flavorful rasam recipe. I loved the box you got there!

      Reply
    8. Nalini's Kitchen says

      April 15, 2016 at 11:22 pm

      Such a flavorful rasam,nice set up and clicks Nisha..

      Reply
    9. Sapana Behl says

      April 15, 2016 at 9:26 pm

      Rasam looks flavorful and nice knowing about it serving in the weddings.I am just opposite or say like Priya .I made many friends in Ireland in the first few months and hubby was like how can you make friend with people so easily.

      Reply
    10. Harini-Jaya R says

      April 15, 2016 at 5:29 pm

      Beautiful set up Nisha. Love rasam in all its variety.

      Reply
    11. Srivalli says

      April 15, 2016 at 5:23 am

      Beautiful setup Nisha..Nice reading about kalyana rasam...talking about socializing..imagine me meeting Priya suresh..it was like both of us were fighting for a chance to talk lol..I think you should come down to madras and meet the whole lot..the last time we all met, it was utter chaos with all wanting to talk at the same time..:)

      Reply
    12. Suma Gandlur says

      April 15, 2016 at 3:18 am

      I was wondering what goes in the Kalyana rasa powder. Surprisingly the everyday rasam powder recipe I follow, which happens to be my grandmother's have the same ingredients you mentioned though slightly in different proportions. I can assume the flavor of this yummy dish.
      And BTW, I can relate to your social situation. It takes a while for me to warm up to new people.

      Reply
    13. Amara Annapaneni says

      April 15, 2016 at 12:31 am

      Delicious Rasam Nisha, would love to have some right now:)

      Reply
    14. Srividhya Gopalakrishnan says

      April 15, 2016 at 12:24 am

      oh wow.. this is so interesting. Adding it to my todo. Love the pics and especially the crate box simply superb.

      Reply
    15. Pavani N says

      April 14, 2016 at 11:03 pm

      That is such a flavorful and delicious looking rasam.

      Reply
    16. Priya Suresh says

      April 14, 2016 at 9:32 pm

      Omg, am laughing alone at 11.30pm, y y haha i still remember the day.

      Kalyana rasam makes me drool, fingerlicking comforting dish definitely.

      Reply
    17. Usha Rao says

      April 14, 2016 at 9:20 pm

      Looks like you have found a favorite spot to shoot your pictures. Lighting in the first picture is amazing.

      I am like I'm socializing. I have trouble making up conversations.

      This rasam looks flavorful and tasty.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

    Learn more about me →

    First time visiting? Start Here ->

    If this is your first time, start by browsing the tabs at the top of the page or you can go through the index to find recipes categorically.

    Get to know the basics of Indian cooking

    Indian Basics 101 - Start here

    Footer

    ↑ back to top

    Copyright © 2022 Nisha Ramesh @ The Magic Saucepan

    Copyright

    Contact Us

    Privacy Policy