Kalyana rasam recipe, Kalyana Sathamudhu (Traditional method)

Kalyana rasam is the typical TamilNadu rasam that is served as a part of the plantain-leaf meal at the weddings!:) Kalyana sathamudhu(in Iyengar paribashaigal) is also known as Kalyana rasam made with freshly roasted and grounded ingredients without any shortcut(Traditional way of making Kalyana rasam). Kalyana veetu style rasam is one of the best rasam that I have ever tried. I have various types of rasam shared in Prema’s Culinary but this Kalyana rasam aroma will pull your neighbor to your home.

I have tried some Kalyana vettu sappadu series which has Kalyana Sambar, Kalyana Mor Kuzhambu, Kalyana more kuzhambu, Kalyana karamethu, Avial, Paruppu usili, kootu. These recipes are Iyengars Traditional Recipes which is served in Kalyanam(wedding).

DISCLAIMER: This post is intended to share only the recipe. I am not promoting any caste or religion and not directed at anyone or intended to be derogatory towards anyone or anything. Thank You!

Let’s Proceed with the Kalyana Rasam Recipe,

Iyengar wedding style Kalyana rasam Recipe Video:

Kalyana rasam with Tomato Recipe:

FIRST MAKE THE RASAM POWDER, Heat a pan, add ghee and add the RASAM POWDER ingredients like coriander Seeds, Toor Dal, Pepper & Red Chili, cumin seeds and fry it in low flame, till the dal turns a golden brown color.
Let the roasted rasam powder mix cool down for few minutes and then add it to the mixie jar.
Grind it to a fine powder and keep it aside. FRESHLY GROUND RASAM POWDER is READY.

HOW TO MAKE THE RASAM, Pressure cook the dal & keep aside. Mash the tomatoes with your hands & keep aside. Extract the tamarind and keep aside.
Now add the mashed tomatoes, tamarind extract & cooked dal to a vessel.
add 1/2 cups of water, turmeric powder & salt. Allow the Rasam to boil for about 2 minutes in a low to medium flame
Finally, add the grounded rasam powder and mix it well.

Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
when the rasam gets the froth, remove from flame. Don’t allow the Rasam to boil at this stage.
rasam is ready to serve.
Garnish it with coriander leaves and serve hot with rice.
Delicious Homemade Kalyana rasam is ready to serve!

Kalyana rasam seimurai(method) with Tamil Ingredients:

Kalyana rasam recipe, Kalyana Sathamudhu (Traditional method)

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

கல்யாண ரசம், Kalyana Rasam, rasam, rasam seivathu eppadi, Kalyana rasam seivathu eppadi, Kalyana rasam, rasam recipe Tamil

Author: Premalatha Aravindhan

Recipe type: RASAM

Cuisine: TAMILNADU

Serves: 4

Ingredients

To grind the fresh Rasam Powder we need:
1 tsp Ghee/நெய்
1 tsp Coriander seeds/கொத்தமல்லி விதைகள்
1 tsp Toor Dal/துவரம் பருப்பு
1 tsp Peppercorns/மிளகுத்தூள்
1 no. Red Chili/சிவப்பு மிளகாய்
1 tsp Cumin Seeds/சீரக விதைகள்
OTHER Ingredients:
1 small gooseberry size Tamarind/சிறிய நெல்லிக்காய் அளவு புளி
2 medium-sized Tomatoes/தக்காளி
2 tbsp Toor Dal/துவரம் பருப்பு
1 tsp Salt/உப்பு
Few chopped Coriander Leaves/கொத்தமல்லி இலைகள்
For Tempering Kalyana Rasam:
1 tsp Mustard seeds/கடுகு
1 sprig Curry Leaves/கறி இலைகள்
1 tsp Ghee/நெய்
1 dry red chili/சிவப்பு மிளகாய்
1 pinch Hing/பெருங்காயம்

Instructions

Heat a pan, add ghee and add the RASAM POWDER ingredients like coriander Seeds, Toor Dal, Pepper & Red Chili, cumin seeds and fry it in low flame, till the dal turns a golden brown color.
Let the roasted rasam powder mix cool down for few minutes and then add it to the mixie jar.
Grind it to a fine powder and keep it aside. FRESHLY GROUND RASAM POWDER is READY.
Pressure cook the dal & keep aside. Mash the tomatoes with your hands & keep aside. Extract the tamarind and keep aside.
Now add the mashed tomatoes, tamarind extract & cooked dal to a vessel.
add ½ cups of water, turmeric powder & salt. Allow the Rasam to boil for about 2 minutes in a low to medium flame
Finally, add the grounded rasam powder and mix well
Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
when the rasam gets the froth, remove from flame. Don't allow the Rasam to boil at this stage.
rasam is ready to serve.
Garnish it with coriander leaves and serve hot with rice
Delicious Homemade Kalyana rasam is ready to serve!

Notes

1. Mash the tomatoes and make like a tomato puree. Even you can grind the tomatoes but you will miss the tomato chunks in the rasam.
2. Adjust the pepper & chili according to your spice level.
3. Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones.
4. Always serve hot piping rasam.

Interesting Rasam collections from Prema’s Culinary,

Iyengar style Kalyana Rasam is tasted good with Paruppu usili or potato fry or simply have this rasam as a soup.

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