Kalyana Saathumadhu or Kalyana Rasam , is a variation to the regular rasam. It is called as Kalyana Rasam , because this type of preparation is served only in Tamilnadu style weddings.
This is one of the variations of kalyana saathumadhu. My mother says there are 2 more styles of doing this , and this is one style I’m going to present to you in this recipe post.
|Cooked toor dal||4 tbsps|
|Soaked tamarind||Small gooseberry size|
|Salt||As required by your taste|
|Finely chopped coriander leaves||For garnishing|
|Water||300-350 ml approx|
|Saathumadhu podi / rasam powder||2 tbsps|
|Ghee / clarified butter||2 tsps|
|Mustard seeds||1 tsp|
|Cumin / jeera||1 tsp|
|Chopped green chilly||1|
- Pre-requisites required are cooked toor dal and cooked tomatoes and tamarind. I pressure cooked these two for 5 whistles and kept them ready. Finely chop two tomatoes and keep this ready too.
- Take the extract of tomato-tamarind and keep this ready , this will give about 200 ml of extract.
- Keep the cooked dal with its stock and slightly mash it with the back of the ladle.
- Take a cooking pot and add the chopped tomatoes. With this add salt , asafoetida and curry leaves. Add 1 cup of water and cook this on medium heat until tomatoes become tender.
- Once the tomatoes are cooked add the tomato-tamarind extract and boil this for about 5 minutes.
- Now add 2 tbsps of Saathumadhu Podi / Rasam Podi and mix. Add cooked toor dal with its stock and allow this to steep in medium heat for 2 minutes.
- Take this off the heat and get the tempering ready.
- In a small tadka tawa , on medium heat , add 2 tbsps of ghee. Add all the ingredients mentioned under tempering. Saute this until mustard seeds stops crackling. Add this tadka immediately to the rasam. Garnish finely chopped coriander leaves.
Recipe for Saathumadhu Podi / Rasam Podi