Tamil Nadu

Kalyana rasam

Name: Kalyana rasam
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1/4 cup plus 1 tbsp (1 tbsp for the masala) toor dal (split pigeon peas); 1/4 tsp turmeric (ground turmeric); Water, about 4 cups; 1 tbsp coriander seeds; 1 tsp black pepper; 1 tsp divided cumin seeds; 3 divided dried red chilli; 1 tbsp fresh grated coconut; 2 ripe crushed tomato; a small lime sized piece tamarind; 1/4 tsp asafoetida; 1 sprig curry leaves; Salt, to taste; 1 tbsp ghee; 1/2 tsp mustard seeds; a handful coriander leaves (cilantro)

The wedding rasam: freshly ground, ghee tempered, and dressed better than the guests.

35 minTime

5 gProtein each

mediumSpice

The wedding rasam3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

129kcal

5 gprotein

5 gfibre

35minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Toor dal (split pigeon peas)¼ cup plus 1 tbsp (1 tbsp for the masala)

Turmeric (ground turmeric)¼ tsp

Waterabout 4 cups

Coriander seeds1 tbsp

Black pepper1 tsp

Cumin seeds1 tsp, divided

Dried red chilli3, divided

Fresh grated coconut1 tbsp

Tomato2 ripe, crushed

Tamarinda small lime sized piece

Asafoetida¼ tsp

Curry leaves1 sprig

Saltto taste

Ghee1 tbsp

Mustard seeds½ tsp

Coriander leaves (cilantro)a handful

Method

5 steps

1Pressure cook 1/4 cup toor dal with turmeric and 1 cup water for 4 whistles. Let the pressure release naturally, mash smooth and thin with 1 cup water.
2Dry roast the coriander seeds, 1 tbsp toor dal, pepper, half the cumin and 2 red chillies on low until the dal is golden. Grind with the coconut and a little water to a fine paste.
3Boil the crushed tomatoes in the tamarind water with salt, asafoetida and curry leaves until the tomatoes are soft.
4Add the ground paste and the dal water with the remaining water. Heat until it froths up, then switch off. Do not let it boil hard.
5Heat the ghee, splutter mustard, the rest of the cumin and a broken red chilli and pour over. Add coriander and cover for 5 minutes.

Serve it like this

Serve piping hot in a small tumbler, or pour over rice with a spoon of ghee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kalyana rasam

Make it your way

Ingredients

Method

Make it a meal