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Wednesday, 7 June 2017

Kalyana Rasam

KALYANA RASAM Recipe with Powder
Posted by : Swaminatha Sharma
Posted on : 04/04/2017

Today I am to post the secret of making typical Kalyana Rasam. During my cooking days with my Chef during 1992, I learnt this recipe. The main secret of flavour / aroma lies with the making of the Typical Kalyana Rasam, which is given below. (i Never revealed this secret till now to my wife or my daughter who is pursuing Chef course)...

The secret of Kalyana Rasam Powder lies with the ingredients which we grind. Here is the perfect measurement of Kalayana rasam powder... 
கடலைப் பருப்பு - அரை கப் | channa Dal - 1/2 cup
தனியா - 1 கப் | Dhaniya - 1 cup
மிளகாய் வற்றல் - 2 | Red chilly - 2 nos
மிளகு, சீரகம், - 1 ஸ்பூன் | Pepper & Jeera - 1 spoon
மஞ்சள் தூள், பெருங்காயம் - 1 ஸ்பூன் | Turmeric powder & Asafoetida - 1 tsp
This is the ratio for grinding the Rasam Powder... This has to dry roasted in a kadai and allowed to cool and powdered in mixie and kept ready.

Now bring to boil Tamarind juice along with turmeric and Kal-Uppu (Salt). Once boiled, add cooked / mashed Tur dal, add chopped 1 no tomato and bring to full boil again. Once everything is cooked, add the grinded powder and mix well and add adjust salt to taste and Water to its consistency.... Ellam kan thittam thaan.... Once starts to boil, switch off, temper with Mustard seed and Curry leaves and garnish with more chopped coriander leaves. Your yummy / special Kalyana Rasam is ready to serve with steamed Rice.