Kalyana Rasam:
Without this RASAM our south indian meal won’t complete. Am I right?
So many items we had in any wedding meal or in full meal. Of all rasam, plays an very important role that helps for easy digestion. Such an aromatic, soupy and light dish. From my childhood I love rasam sadam with appalam. Very tasty food especially when your mom feed you every time.
Of all I love the flavor of kalyana sapadu, very particularly on rasam. One fine day I got a chance of seeing some cookery show and I learnt this recipe with my own variations. From that day onwards I started making rasam by this method. Very aromatic and tasty. You must try at least once in your lifetime.
Ingredients
Rasam podi:
- Coriander seeds – 2 tblsp
- Toor dhal – 1 tblsp
- Dry red chili – 5-6 nos
- Asafetida – 1 tsp
- Garlic – 4-5 nos
- Cumin seeds – 2 tsp
- Whole black pepper – 2 tsp
- Turmeric powder – 1 tsp
Mel podi :
- Cumin seeds – 1 tsp
- Whole black pepper – 1 tsp
General items:
- Tamarind puree – 1 tblsp
- Tomato – 1 medium size
- Coriander leaves – 1 tblsp (finely chopped)
- Curry leaves – 1 sprig
- Jaggery – ½ tsp
- Salt – as req
- Water – as req
For Tempering:
- Ghee – 1 tsp
- Mustard seeds – ½ tsp
- Dry red chili – 2 nos
- Asafetida – a pinch
Procedure
Step 1:
Rasam podi:
In a kadai dry roast all the ingredients except garlic, asafetida and turmeric powder. Cool completely and grind the roasted ingredients with turmeric powder, asafetida and garlic (add garlic to the mixture to the very end)
- You can store this powder over the kitchen counter for more than 2 weeks
Mel podi:
Grind the pepper and cumin seeds without roasting and store it over the kitchen counter for weeks.
In a mixing bowl add the tamarind puree, crushed tomato, 1 tblsp of rasam podi, 1 tsp of mel podi, salt, finely chopped coriander leaves and curry leaves.
Add required amount of water and salt for the rasam.
Step 2:
Place a kadai, add a tsp of ghee. Once the ghee get hot add some mustard seeds, let it splutter add broken red chilies and asafetida, pour the rasam mixture. Bring it to boil now add some jaggery and turn off the flame.
Enjoy with some hot rice and appalam.
NOTE
we already add asafetida in our rasam podi, so add very little while temper the rasam
