KALYANA RASAM

Prep time : 10 mins

Cook time : 20 mins

Total time : 20 mins

Author :Vahchef

Main Ingredient : Daal

(5 ratings)

5 reviews so far

Servings : 2 persons

Published date : February 02, 2019

Ingredients used in KALYANA RASAM

Method:

• Heat a pan and add toor dal, coriander seeds, cumin seeds, pepper, dry red chillies, curry leaves and saute it on very slow flame.
• Transfer into mixie jar to make coarse rasam powder.
• Take a pan and add tomato, green chillies, little salt and crush it with hand.
• To it add turmeric powder, tamarind juice, little water and boil it on slow flame until raw flavour is removed.
• Add water and boil it on high flame, once it start boiling add stocks of coriander.
• To it add 1 teaspoon of crushed rasam powder, boiled toor dal water and boil it until froth is formed on slow flame, later switch off flame.
• Take a mixie jar and add ice cubes, urad dal and blend it into smooth paste
• Transfer into bowl and mix nicely with hand so the aeration take place.
• To it add salt and mix it, later place in small portion with spoon in a bowl containing water, so that it floats on top of water.
• Heat oil in a pan drop in small dumpling of urad dal mixture with spoon and fry until light brown colour.
• Transfer into paper towel and keep aside.
• Heat little ghee in a pan and add mustard seeds, asafetida, curry leaves and saute it.
• Now in the boiled rasam add fried urad dal dumplings, tempering, coriander leaves.

Now kalyana rasam is ready to serve.