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Iyengar Kalyana Rasam Recipe

The document provides a recipe for Kalyana Rasam, also known as Iyengar Kalyana Rasam, which is a tamarind-free dish made with tomatoes and various spices. It includes detailed ingredients and preparation steps, emphasizing the roasting and grinding of specific spices for flavor. The recipe serves 4-5 people and can be made frequently as a flavorful accompaniment to rice.

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Saraswathi
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8 views4 pages

Iyengar Kalyana Rasam Recipe

The document provides a recipe for Kalyana Rasam, also known as Iyengar Kalyana Rasam, which is a tamarind-free dish made with tomatoes and various spices. It includes detailed ingredients and preparation steps, emphasizing the roasting and grinding of specific spices for flavor. The recipe serves 4-5 people and can be made frequently as a flavorful accompaniment to rice.

Uploaded by

Saraswathi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

KALYANA RASAM |IYENGAR KALYANA RASAM

Wednesday, March 27, 2013 Gravy, Rice Accompaniment, Traditional Recipe 63 comments

RASAM WITHOUT TAMARIND


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.

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 A PINCH

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

METHOD:

 Grind the tomatoes into a puree and reserve 1/4 portion of the tomatoes before
grinding.
 Chop the 1/4 th tomatoes finely and keep them aside.
 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.

 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 8-10 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.

 When it is hot add the reserved ,chopped tomatoes to this and temper with mustard
seeds.
 the tomatoes will get cooked in the hot rasam and will give a very good aromatic
flavor.

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.

- See more at: [Link]


[Link]#[Link]

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