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Kalyana rasam|Iyengar kalyana rasam

by Jeyashri suresh
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Kalyana rasam

Kalyana rasam | Iyengar Kalyana rasam also called as Poricha rasam, the recipe with full video in Tamil and step by step instructions. We make many varieties of rasam in our households. Some rasam will be without tomato, some without tamarind, some with garlic and many more. This particular rasam is purely a tomato-based rasam with fresh spices. So you do not need tamarind water for this rasam. Also, we don’t rasam powder or sambar powder for this rasam. This is made in few families as a postpartum diet. I learned this Kalyana rasam | Iyengar kalyana rasam recipe from my friend’s mother in law.

This post title created a lot of controversy in social media a few years back. That’s why I made a new video by clarifying few things. Please note the recipe is not altered, it remains the same.

Why the name Kalyana rasam? We all know, tamarind water is added to rasam which are made at weddings. But I have given the same name for this rasam without tamarind. The moment I tasted the rasam it tasted similar to the rasam we eat at weddings. So I named so, later came to know that it is also called poricha rasam.

Why No garlic in rasam? We Tamil Brahmins, don’t add garlic in our day to day cooking. Very rarely garlic is added in rasam and we call it as poondu rasam.

This rasam recipe is tried by many viewers and it is a super hit recipe among my readers. Also the most popular recipe from Jeyashris kitchen too. Do give it a try and let me know how it turned out. Check out other interesting Rasam recipes Raw mango rasam, Mangalore style rasam, and Thakkali rasam.

Kalyana Rasam recipe

Kalyana rasam
Print Recipe
4.5 from 2 votes

Kalyana rasam recipe

An exotic rasam made without tamarind water and rasam powder
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Main Course
Cuisine: Indian
Servings: 4
Author: Jeyashri suresh

Ingredients

  • 2 Tomato
  • ½ tsp Turmeric powder
  • 2 tbsp Toor dal cooked
  • 2 cups Water
  • Coriander leaves few
  • Curry leaves few
  • 1 tsp + ½ tsp Ghee
  • Asafoetida a pinch
  • ½ tsp Mustard seeds
  • To roast and grind
  • 1 tbsp Toor dal
  • 1 tsp Black pepper
  • 3 red chili
  • 1 tsp Cumin seeds

Instructions

  • Grind the tomatoes into a puree and reserve ½ portion of the tomatoes before grinding.
  • Finely chop that ½ portion and keep it aside.
  • Roast the toor dal, black pepper and red chili in ½ tsp ghee.
  • Once the dal turns golden brown, switch off the flame
  • Add the cumin seeds and mix well. Let this sit in the pan for few minutes.
  • Allow it cool completely and grind into a fine paste by adding little water.
  • Add the tomato puree in a vessel in which you are going to make rasam.
  • Now add in the grind paste to this.
  • Add ½ cup water to it and add turmeric powder, salt and asafoetida.
  • Let this boil for 5- 7 minutes.
  • Mix the cooked toor dal and 1.5 cups of water.
  • Add this to the pan. Let this froth up.
  • Add coriander leaves and few curry leaves.
  • In a pan add 1 tsp ghee and temper ½ tsp mustard seeds and curry leaves.
  • Once it splutters, add it to the rasam.
  • Add the chopped tomato to this.
  • Switch off the flame.
  • Kalyana rasam is ready.

Video

Notes

1. Add cumin seeds after switching off the flame, else it will turn bitter.
2.Traditionally tamarind water is not used for this rasam, but if you are particular in adding, add ½ cup of tamarind extract, along with tomato puree. 3. Kalyana rasam goes well with hot rice and potato curry.
  • Grind the tomatoes into a puree and reserve ½ portion of the tomatoes before grinding.
  • Finely chop that ½ portion and keep it aside.
Kalyana rasam
  • Roast the toor dal, black pepper and red chili in ½ tsp ghee.
  • Once the dal turns golden brown, switch off the flame.
  • Add the cumin seeds and mix well. Let this sit in the pan for a few minutes.
  • Allow it cool completely and grind into a fine paste by adding little water.
Fresh masaal for rasam
  • Add the tomato puree in a vessel in which you are going to make rasam.
  • Now add in the ground paste to this.
  • Add ½ cup water to it and add turmeric powder, salt, and asafoetida.
  • Let this boil for 5- 7 minutes.
  • Mix the cooked toor dal and 1.5 cups of water.
  • Add this to the pan. Let this froth up.
  • Add coriander leaves and few curry leaves.
Kalyana rasam
  • In a pan add 1 tsp ghee and temper ½ tsp mustard seeds and curry leaves.
  • Once it splutters, add it to the rasam and add the tomato pieces.
  • Switch off the flame.
  • Kalyana rasam is ready to serve.

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66 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

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Aps prabhu March 27, 2013 - 9:05 am

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

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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

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Nagalakshmi V March 27, 2013 - 9:09 am

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

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Sowmya Madhavan March 27, 2013 - 10:30 am

Very flavourful…will try it sometime..

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AparnaRajeshkumar March 27, 2013 - 10:43 am

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

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Aparna Maheshkartick March 27, 2013 - 10:51 am

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

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Kaveri Venkatesh March 27, 2013 - 11:07 am

A new one for me…Nice one

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Priya Suresh March 27, 2013 - 11:18 am

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

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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.

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admin March 27, 2013 - 1:29 pm

Very informative info jayanthi. thanks for that

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Premalatha Aravindhan March 27, 2013 - 11:58 am

Yummy rasam,love the first click jey…

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divya March 27, 2013 - 12:00 pm

look fantastic.. simply superb… amazing clicks…

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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.

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Sushma Madhuchandra March 27, 2013 - 12:56 pm

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

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Shama Nagarajan March 27, 2013 - 1:10 pm

yummy and inviting too

Ongoing event:
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in my blog.

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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..

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Kitchen Queen March 27, 2013 - 1:34 pm

lovely presentation n always look for nice rasam.

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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

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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

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Gayathri Ramanan March 27, 2013 - 1:41 pm

rasam looks yumm and flavorful….

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

Wowwww… lovely and aromatic rasam.. looks inviting 😀

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Mahi March 27, 2013 - 6:41 pm

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

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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

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DivyaGCP March 28, 2013 - 1:31 am

Delicious and flavorful rasam.. Very inviting!

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Sona S March 28, 2013 - 1:35 am

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

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CHITRA March 28, 2013 - 1:54 am

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

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Fashion Five March 28, 2013 - 3:01 am

Yumm..will Try this..

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Fashion Five March 28, 2013 - 3:03 am

Yumm..will Try this..

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Sangeetha Nambi March 28, 2013 - 4:34 am

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

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RAKS KITCHEN March 28, 2013 - 4:41 am

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

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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/

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Hamsamalini Chandrasekaran March 28, 2013 - 8:10 am

Could feel the aroma. Lovely rasam without tamarind. Great

http://www.indianrecipecorner.com

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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.

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Shrikant March 29, 2013 - 3:32 pm

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

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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

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admin March 30, 2013 - 6:09 am

That is great to know. Hugs to your little one

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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

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Suja Md March 29, 2013 - 3:57 am

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

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Nisha March 30, 2013 - 4:59 am

Bookmarked this recipe , sound yummy

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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

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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

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admin July 5, 2013 - 5:08 am

Thanks for trying out sandhya

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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

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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.

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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.

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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

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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.

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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

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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

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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

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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!

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Kavitha Pradeep December 4, 2013 - 10:36 am

tried cme gud ty

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Vins December 13, 2013 - 4:50 am

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

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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:)

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Dhaksh March 3, 2014 - 10:02 pm

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

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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

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Icygenesis May 9, 2014 - 6:51 am

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

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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.

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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 )

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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!

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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!

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Anu Sriram March 3, 2017 - 9:31 am

Tried this today and it came out very well.

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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.

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

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

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Preetha April 16, 2020 - 10:46 pm

5 stars
This is my daily rasam…. Have been making it last 15 days… Thanks for this ?

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