Kalyana Rasam

We have all been to Tamil wedding at one point in our lives right? Have you noticed the rasam they serve is always tasty? Well, we had our annual Diwali Party at my house last weekend. It was a cold evening, and I decided to make rasam as an appetizer, hot and soothing for the cold weather. My mom guided me every step of the way in making rasam for 45 people. And it was a hit! Everyone loved it.

Ingredients(for 4 servings)

Tamarind, a small gooseberry size
3 Tomatoes
1 Tablespoon toor dal
Salt, to taste
2 sprigs of fresh curry leaves
1 pinch asafoetida

For Masala:

1 teaspoon ghee
2 teaspoon coriander seeds
2 teaspoon toor dal
1 teaspoon peppercorn
1 dried red chili
1/2 teaspoon cumin seeds

For seasoning

1 teaspoon ghee
1 teaspoon mustard seeds

Method:

1. Soak tamarind in 1/2 cup water and extract juice.
2. Pressure cook toor dal with 1/4 teaspoon oil and 1/4 teaspoon turmeric powder. Mash it well and keep aside.
3. Heat ghee in a small pan and roast all the ingredients except cumin seeds to golden brown and raw smell leaves. Cool and grind everything along with cumin seeds to a fine powder. Cumin should not be roasted. Keep aside.

4. pour tamarind extract in a medium saucepan. Add 1 chopped tomato, curry leaves, salt, asafoetida and 1/2 teaspoon turmeric powder.

5. Puree 2 tomatoes in a mixer.

6. Add the pureed tomato to the saucepan, stir and cook on a medium flame. bring it to a boil and simmer till the smell of tamarind leaves and the mixture thickens.

7. Add 2 cups of water to the mashed dal. Pour it into the saucepan. Check for salt and thickness and add more water if required. Cook for a couple minutes until the rasam froths all around. Remove from stove.
8. Temper mustard seeds in ghee and pour on the rasam. Garnish with fresh chopped cilantro. Serve as a drink or with hot rice.