GravyKalyana rasam|Iyengar kalyana rasam

Kalyana rasam|Iyengar 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 Pin
4.67 from 3 votes

Kalyana rasam recipe

An exotic rasam made without tamarind water and rasam powder
Course Lunch, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!
Like our videos ?Subscribe to Jeyashris kitchen!

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.

66 COMMENTS

    • 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

  1. 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.

  2. 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

  3. 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.

  4. 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

  5. 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!

  6. 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:)

  7. 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

  8. 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.

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

Related Blogs

Recipe of the day