Kalyana Rasam

This is an authentic and traditional, spicy rasam specifically made in Iyengar Tamil Brahmin's wedding feast. Tastes heavenly with steamed rice and papad.

Ingredients

3 tomatoes

3 green chillies

3 tsp oil

1 tsp mustard

2 sprigs of curry leaves

2 slit green chillies

4 crushed garlic cloves

1 tsp tamarind pulp

1 tsp jaggery powder

Salt to taste

Roast and powder :

3 tsp daniya / coriander seeds

1 tsp jeera/cumin seeds

1/2 tsp peppercorns

2 tsp Toor dal

4-5 dry red chillies

Roast these ingredients on a medium flame and make fine powder and keep aside.

For the tempering:

2 tsp oil

1 tsp mustard

1 tsp jeera/ cumin seeds

1 sprig of curry leaves

Pinch of hing / asafoetida powder

Procedure

• Wash and chop finely one tomato and make puree of the remaining two tomatoes and keep aside

• Heat oil in a pan, add mustard, once it starts crackling add curry leaves, crushed garlic, green chillies chopped one tomato and fry. Once it is cooked add the tomato puree, fry for 3-4 mins.

• Now add 3-4 cups water, and let it boil.

• Now add the ground masala powder as per taste, salt to taste, jaggery powder and tamarind pulp.

• Let the rasam boil well for 5- 10 mins, turn off the flame.

• Temper with the ingredients mentioned and garnish with chopped coriander leaves.

• Serve with steamed rice and papad and enjoy.