Home Gravy Kalyana rasam | iyengar kalyana rasam

Kalyana rasam | iyengar kalyana rasam

by Jeyashris Kitchen
1672 views
KALYANA RASAM

RASAM WITHOUT TAMARIND

Recipe updated with video

Kalyana rasam i recently learnt this from a friend of mine, and i was quite impressed by the taste and asked her for the recipe of this kalyana rasam. She gave me the recipe and when i asked her how you name this rasam, she told they call it as Iyengar rasam . When i was thinking how to name this rasam, Raks  suggested me name it as Iyengar Kalyana Rasam.  This rasam doesn’t include tamarind and Sambar Powder and Rasam Powder too. Now i am making this kalyana rasam almost twice in a week.
kalayana rasam 1
INGREDIENTS [SERVES 4-5]

TOMATO 2
TOOR DAL(COOKED) 2 TBLSP
GHEE 1/2 TSP
MUSTARD SEEDS 1/4 TSP
TURMERIC POWER A PINCH
ASAFOETIDA 2 PINCHES
CORIANDER LEAVES FEW
CURRY LEAVES FEW

TO ROAST AND GRIND:

TOOR DAL 1 TBLSP
WHOLE BLACK PEPPER 1 TSP
RED CHILLI 2
CUMIN SEEDS 1/4 TSP

Video on how to make Kalyana rasam

kalyana rasam 2
METHOD:

    • Grind the tomatoes into a puree and reserve 1/4 portion of the tomatoes before grinding.

(adsbygoogle = window.adsbygoogle || []).push({});

  • Chop the 1/4 th tomatoes finely and keep them aside.
IMG_5682 IMG_5681
  • Roast the ingredients under the “TO ROAST AND GRIND” table with 1/4 tsp of ghee.
  • Add cumin in the last and switch off the flame.
  • Allow it to cool and grind it into a fine paste by adding little water.
kalyana rasam IMG_5683
  • Add this paste to the tomato puree and transfer everything to the vessel in which you are going to make rasam. Add turmeric powder, asafoetida and salt to this.
  • Allow this to boil in a low flame for 5-7 minutes.
  • Meanwhile cook the toordal and add 1 to 1 and 1/2 cups of water to the dal and add this to the boiling tomato mixture.
  • When it comes to a froth switch off the flame and garnish with curry leaves and coriander leaves.
IMG_5685 IMG_5686
  • When it is hot add the reserved ,chopped tomatoes to this and temper with  mustard seeds and little curry leaves.
  • The tomatoes will get cooked in the hot rasam and will give a very good aromatic flavor.

Kalyana rasam 3
Note:

  1. You can add 1 tblsp of coconut while grinding .
  2. While roasting the masala add the cumin seed in the last else it will give a bitter taste.

You may also like

65 comments

Akila March 27, 2013 - 8:59 am

Rasam without tamarind is new to me… Awesome clicks
Event: Dish name starts with R till April 15th and a giveaway

Reply
Aps prabhu March 27, 2013 - 9:05 am

Jey I made it just yest… sme way but no b.pepper
looks tempting

Reply
prathibha Garre March 27, 2013 - 9:07 am

one of my tamil neighbor suggested me a similar rasam to try when I was down with fever and cough…looks nice n nice clicks jey

Reply
Nagalakshmi V March 27, 2013 - 9:09 am

very interesting! don't think i have tried this before.

Reply
Sowmya Madhavan March 27, 2013 - 10:30 am

Very flavourful…will try it sometime..

Reply
AparnaRajeshkumar March 27, 2013 - 10:43 am

it wll be apt with sutta appalam or fried applam 🙂 Tasted many times 🙂

Reply
Aparna Maheshkartick March 27, 2013 - 10:51 am

Wow yaar.i was searching for dis receipe for a long time

Reply
Kaveri Venkatesh March 27, 2013 - 11:07 am

A new one for me…Nice one

Reply
Priya Suresh March 27, 2013 - 11:18 am

Name sounds very interesting, can imagine how flavourful this rasam will be.

Reply
Jayanthi Santhanam March 27, 2013 - 11:31 am

It is also called poritha rasam (when making on non-wedding days at home) and is usually given as a staple to new Mums in order to avoid tamarind that is believed to cause anemia.

Reply
admin March 27, 2013 - 1:29 pm

Very informative info jayanthi. thanks for that

Reply
Premalatha Aravindhan March 27, 2013 - 11:58 am

Yummy rasam,love the first click jey…

Reply
divya March 27, 2013 - 12:00 pm

look fantastic.. simply superb… amazing clicks…

Reply
Madhavi K March 27, 2013 - 12:55 pm

1 st time here. Happy to find you. You have an amazing blog. Happy to follow u. Lets keep in touch.

Reply
Sushma Madhuchandra March 27, 2013 - 12:56 pm

looks yum! I make a rasam something similar but never knew it is called kalyana rasam 🙂

Reply
Shama Nagarajan March 27, 2013 - 1:10 pm

yummy and inviting too

Ongoing event:
Celebrate – Easter
in my blog.

Reply
Hema March 27, 2013 - 1:28 pm

I do this, but never knew it was called as Kalyana Rasam, very interesting name, nice presentation, one inviting glass of frothy rasam..

Reply
Kitchen Queen March 27, 2013 - 1:34 pm

lovely presentation n always look for nice rasam.

Reply
Nivedhanams Sowmya March 27, 2013 - 1:37 pm

oh i thought the name of this is Aracha Rasam (Grinded Rasam).. what is in the name – this is looking so delicious… I also posted Pineapple rasam on my blog today…
Sowmya
Ongoing Event – HITS – Diabetic Friendly
Ongoing Event + Giveaway – Italian Dishes

Reply
Jayanthi Santhanam March 27, 2013 - 4:47 pm

Sowmya, I think, like many traditional dishes this rasam is known by many names and probably has variations in preparations depending on the region. Like you say, "what is in the name" – totally agree

Reply
Gayathri Ramanan March 27, 2013 - 1:41 pm

rasam looks yumm and flavorful….

Reply
Hari Chandana P March 27, 2013 - 3:21 pm

Wowwww… lovely and aromatic rasam.. looks inviting 😀

Reply
Mahi March 27, 2013 - 6:41 pm

Nice rasam n step wise pictures..would love to drink some from the first picture! 🙂

Reply
Veena Theagarajan March 27, 2013 - 11:57 pm

My mum does this too.. I wrote down the recipe when I visited her.. still to try.. Nice clicks Jey

Reply
DivyaGCP March 28, 2013 - 1:31 am

Delicious and flavorful rasam.. Very inviting!

Reply
Sona S March 28, 2013 - 1:35 am

rasam looks so delcious, and nice clicks.. bookmarked!

Reply
CHITRA March 28, 2013 - 1:54 am

I make the same way and we call as tomato rasam 😉 Lovely clicks with froth 🙂

Reply
Fashion Five March 28, 2013 - 3:01 am

Yumm..will Try this..

Reply
Fashion Five March 28, 2013 - 3:03 am

Yumm..will Try this..

Reply
Sangeetha Nambi March 28, 2013 - 4:34 am

Real flavored Rasam… Love this all time…
http://recipe-excavator.blogspot.com

Reply
RAKS KITCHEN March 28, 2013 - 4:41 am

Looks really tempting, I need a glass of this hot rasam to drink now. Super clicks 🙂

Reply
Naqabi March 28, 2013 - 5:15 am

This is similar to pappu charu which has become a hit in my family. the only thing left in this recipe is tamrind and rasam powder, Wonderful Clicks

http://sweets-n-spices.blogspot.in/

Reply
Hamsamalini Chandrasekaran March 28, 2013 - 8:10 am

Could feel the aroma. Lovely rasam without tamarind. Great

http://www.indianrecipecorner.com

Reply
Shrikant March 28, 2013 - 3:37 pm

Madam,
Very easy to make, testy and delicious rasam. I suggest take two idalis in a plate pour hot sambar on Idalis.Drop one Tspoon of ghee on it and put some shev. What a test.

Reply
Shrikant March 29, 2013 - 3:32 pm

Inadvertently I mentioned as "pour hot sambar–" instead of "pour hot rasam–"

Reply
sindhu chandran March 29, 2013 - 12:22 am

Hi Jeyashri. I regularly follow your blog but little lazy to comment .. This rasam was really yummy and my 3yr old daughter loved it. She liked it so much that she started dipping her chapathi in rasam !!!! I was very happy.. Thank you for this recipe 🙂

Sindhu
http://www.relishdveggies.blogspot.com

Reply
admin March 30, 2013 - 6:09 am

That is great to know. Hugs to your little one

Reply
Follow Foodie March 29, 2013 - 2:37 am

Thanks for this recipe jey . I often wondered how to get the kalyanam taste in rasam. Will try this soon

Reply
Suja Md March 29, 2013 - 3:57 am

I love to have rasam as a soup on rainy days! very pro clicks!

Reply
Nisha March 30, 2013 - 4:59 am

Bookmarked this recipe , sound yummy

Reply
Me... April 2, 2013 - 2:50 am

oh Jey,

this one really looks super slurpy! I am gonna try this out tomorrow and let you know. I can almost smell the ingredients roasting in the ghee…
Great clicks. I love your eeya chombu..

Why does your blog NOT allow wordpress??

Shobha
http://www.anubhavati.wordpress.com

Reply
Unknown June 9, 2013 - 4:26 pm

I tried this lastweek..It was awesome..:)
Was little spicy for me,next time will add some coconut and try it out!
-Sandhya

Reply
admin July 5, 2013 - 5:08 am

Thanks for trying out sandhya

Reply
Unknown August 21, 2013 - 4:34 am

Hi Jeyashri, Thanks for this recipe, I am going to try it out today. How do you get that slight sweet taste? does it come from the tomato itself or vellam/gur is to be added may be a pinch of it? – Ramya

Reply
jeyashri suresh August 21, 2013 - 5:11 am

I didn't add vellam to this, but if u feel it is spicy for you you can add a very small piece.

Reply
Subramani Ramakrishnan August 29, 2013 - 1:37 pm

Hi Jeyashri,

I just love your blog, I almost a receipe every day. I have a question for you, when u say few tbsp of cooked dal, its tough to judge the quantity for me (I cannot just cook few tbsp of dal right). May be some tips for bachelor like me.

Mani.

Reply
jeyashri suresh September 1, 2013 - 10:35 am

Thank you so much for the compliment. Regarding 1 tblsp of cooked dal you just cook 1 -2 tsp of dal in a small cup while cooking rice in the pressure cooker. This will be enough

Reply
shankar~selina May 22, 2015 - 12:29 pm

I suppose you have a freezer!. Cook your dal in a pressure cooker blend it well, and fill up your ice-cube trays. Now freeze it. Now one frozen cube will be 2 tablespoons.

Reply
Ramya September 13, 2013 - 4:50 am

Jeyashri, this rasam is a big hit in my family. It is solo tasty and very simple to make. My husband ask me to make this rasam almost twice a week. Thank you soooooo much. I just have a small clarification. When u mean one cup of water to add to dhal, approximately what is the measurement of a cup like 100ml or 200 ml? I am just bit confused on that measurement , even though I adjust the water content according to the taste.

Thanks
Ramya

Reply
jeyashri suresh September 13, 2013 - 8:01 am

Thanks for the sweet words. My 1 cup holds a liquid measure of 200 ml. Hthanks again

Reply
veena krishnakumar September 24, 2013 - 5:44 am

I cooked this and it was so delicious. Blogged about it here
http://www.veenasvegnation.com/2013/09/kalyana-rasam.html

Reply
Shuba November 10, 2013 - 8:16 pm

Hi Jeyashri, I tried this Kalyana Rasam today. It came out excellent. I have tried your mushroom masala, green peas masala and now this Rasam. All the recipes in your site have great details and we all appreciate it so much. For Rasam I just added 1 tsp coriander seeds while roasting with the other ingredients, but the rest followed exactly. Great work! Thank You!

Reply
Kavitha Pradeep December 4, 2013 - 10:36 am

tried cme gud ty

Reply
Vins December 13, 2013 - 4:50 am

I m going to try it tomorrow.. Looks very yummy…

Reply
vishnu priya January 6, 2014 - 8:55 am

Hi Jeyashri sis…..
I tried this Kalyana Rasam today… it came out very well…. wondered whether its my preparation…. actually I have tried many rasam which ever my mom taught me.. every time wen I serve it, my family members esp my bro teases me a lot saying I couldn make even a rasam…..

Today, I started searching online for making rasam…. Positively I got into ur blog where I found this Kalyana Rasam…. I did it and hopefully got good comments from parents saying it should start doing like this always….. happy today….

THANK YOU SO MUCH… this blog seems to be more useful for me… Am sure, gonna try other recipes and surprise my Brother too:)

Reply
Dhaksh March 3, 2014 - 10:02 pm

Wow !! Came out very well jeyashri. Very tasty.. Liked this Rasam without tamarind. Thanks for the recipe

Reply
Sreemathy Varadhan March 14, 2014 - 5:36 pm

Hi Jeyashri -Your blog and recipes are amazing. I visit your blog often. As one of the comments already mentioned it, this is caled Poritha Rasam and is usually made on duvadasi at my place when you are not supposed to consume tamarind that day. So my mom makes this rasam with agathi keerai and nellikai pachadi. I currently stay in the US and dearly miss these recipes. Thanks so much for bringing back the fond memories.

Best,
Shree

Reply
Icygenesis May 9, 2014 - 6:51 am

Hey Jeyashri this rasam turned out to be awesome and I was reminded of my grandmoms rasam 🙂

Reply
Sampath P November 8, 2015 - 6:41 am

Hi instead of grinding the pepper in this you can add pepper alone after crushing manually in rasam. Other ingredients can be grind coarsely and added. This will give provide a good flavour.

Reply
Unknown November 15, 2015 - 9:19 pm

Served with mysore bonda, will make a great entree / appetiser to a meal ( Bonda soup – quite popular in Bangalore )

Reply
ALV KRISHNAN November 27, 2015 - 12:19 pm

ifyou add Little jaggerey then you can call it as Mysore rasam also! In Karnataka they call it as Saaru!

Reply
Vaishnavi Sridhar November 28, 2015 - 12:24 am

Iyengars don't make "Rasam", we make " Saathumadhu" 🙂 Btw, this is called Poricha Saathumadhu in our family!

Reply
Anu Sriram March 3, 2017 - 9:31 am

Tried this today and it came out very well.

Reply
Rajesh Chari March 26, 2017 - 12:06 pm

Tried this recipe, everyone at home liked it. Keep posting….as your recipe and language are easy to follow.

Reply
Mathamudre Subramanya Sastry Sundar October 15, 2017 - 9:02 am

Tried kalyana rasam. Came out very nice. Quite tasty and different from other rasams

Reply

Leave a Comment