Kalyana Rasam/Marriage Rasam

Kalyana Rasam is usually served in Tamil wedding Lunch.The spice powder is freshly prepared every time the rasam is made.

Ingredients for Rasam powder:

Fry the following in 1 tsp of ghee :

Channa dal - 1tsp

Dhaniya/Coriander seeds  - 3tsp

Dry red chillies - 3

Curry leaves - a few

Asafoetida - a pinch

Grind them in to a fine powder.

Other ingredients:

Tomatoes - 1 finely chopped

Tamarind - a small marble size

Turmeric powder - 1/4 tsp

Toor dal  - 4 tbsp

Salt to taste

Coriander leaves for garnishing

Tempering Ingredients:

Ghee - 1 tsp

Mustard seeds - 1tsp

Curry leaves - a few

Method:

Soak the tamarind in water and extract a cup.

Boil the toor dal with extra water and strain a cup of dhal water.

In a vessel,bring to a boil the tamarind extract to which salt and turmeric powder has been added.

When the raw smell goes off,add the dhal water,mashed toor dhal and spice powder and simmer.When it frothes,add the finely chopped tomatoes,simmer for a few minutes and turn off the heat.There is no need for the tomatoes to be cooked.

Finally add the tempered ingredients into the rasam.

Garnish with coriander leaves.

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Mysore Rasam

I first had this rasam in the Dharmasthala temple in Karnataka.The temple is famous for Anna Dhana(free distribution of food)everyday.The rasam tasted heavenly that we dint even need  a sidedish..It was so rich and the aroma filled the huge hall where about thousands of people had gathered for the Annadhana.

The recipe is taken from chitvish's recipe.It tasted yumm!!

Ingredients for Mysore Rasam powder:

Roast the following in 1 tsp of ghee and grind it into a fine powder

Gram Dhal/Channa Dal - 1tsp

Cumin seedsJeera - 1/4 tsp

Pepper -1/4 tsp

Hing/Asafoetida- a pinch

Coriander seeds - 2tsp

Grated coconut - 2tsp

Dry red chillies -4

Curry leaves -few

Other Ingredients:

Tamarind - marble size

Tomatoes - 1 quartered

Turmeric powder - 1/4 tsp

Boiled Toor dal - 1/4 cup

Mustard seeds - 1tsp

Jeera - 1tsp

Chopped coriander leaves

Curry leaves - a sprig

Method:

Soak the tamarind and extract about a cup.Reserve a cup of water from the boiled toor dal.Add both the tamarind extract and dhal water to a pressure pan.
Then add the tomatoes,turmeric powder,mysore rasam powder,required amount of salt,boiled toor dal and pressure cook for 1 whistle.
Open the lid of the pressure pan and add chopped coriander leaves.
Heat 1 tsp of ghee in a pan and add the mustard seeds.When they splutter,add the jeera and curry leaves.
Add the tempered ingredients into the Rasam.
Serve hot with rice.

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Pudina Rasam/Mint Rasam

Pudina /Mint ...saying the word itself is very refreshing!!!!!!!!!

Its my favorite herb.Pudina Rasam is one dish i make very rarely.Mostly its only the usual rasam or pepper and jeera rasam.

This rasam requires rasam powder..Since rasam powder was out of stock in my pantry,I made a new batch according to my mom's recipe.

Rasam Powder:

Ingredients:

Toor dal- 1/2 cup
Coriander seeds - 3/4 cup
Jeera/Cumin seeds - 1/2 cup
Whole Black Peppercorns - 3 tbsp
Dry red chillies- 10
Turmeric powder- 1 tsp

Method:

Dry roast all the ingredients one by one in a pan.When cool,grind them into a coarse powder.

Now coming back to the rasam recipe..

Ingredients:

Pudina/Mint leaves - 1/2 cup
Chopped tomatoes- 2
Green chillies - 2
Tamarind - size of a marble
Boiled and mashed toor dal - 1/2 cup
Chopped onion - 1/4 cup
Rasam powder - 1tsp
Turmeric powder - 1/4 tsp
Salt to taste
Chopped coriander leaves for garnishing
Ghee- 2tbsp

Tempering ingredients:

Mustard seeds - 1 tsp
Dry red chillies - 1 or 2
Ghee - 1 tsp

Method:

Soak the tamarind in water and extract a cup.
In a pressure pan heat ghee.When its hot add the onions.Saute till they turn translucent.
Then  add chopped tomatoes and turmeric powder.When the tomatoes turn mushy, add the mint leaves.
When they shrink add the mashed toor dal,rasam powder and the tamarind extract.Add the required amount of salt.
When it starts boiling,close the lid and put the weight.
Switch off the stove after you hear the first whistle.
Heat ghee in a pan and add the ingredients listed for tempering.Pour it into the rasam and garnish with corainder leaves.
Serve with piping hot steamed rice in which a tsp of ghee has been added.

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