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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

Kalyana rasam recipe

Jeyashri suresh
An exotic rasam made without tamarind water and rasam powder
4.67 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Lunch, Main Course
Cuisine Indian
Servings 4

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.
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • 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

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
Preetha April 16, 2020 - 10:46 pm

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

Reply
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