Kalyana Saathumadhu / Wedding style Rasam

 

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.

IMG_20160213_135441.jpg

Summary

  • Cuisine: south indian
  • Yield: 5 serving
  • Course or type: main course
  • Preparation Time: 10 min
  • Difficulty: easy
  • Cooking Time: 15-17 min

 

Ingredients

Chopped tomatoes 3
Cooked toor dal 4 tbsps
Cooked tomatoes 2
Soaked tamarind Small gooseberry size
Salt As required by your taste
Asafetida 1 pinch
Finely chopped coriander leaves For garnishing
Water 300-350 ml approx
Curry leaves 5-6
Saathumadhu podi / rasam powder 2 tbsps

Tempering

Ghee / clarified butter 2 tsps
Mustard seeds 1 tsp
Cumin / jeera 1 tsp
Curry leaves 5-6
Chopped green chilly 1
 

Steps

  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.IMG_20160213_214406.jpg
  2. Take the extract of tomato-tamarind and keep this ready , this will give about 200 ml of extract.
  3. Keep the cooked dal with its stock and slightly mash it with the back of the ladle.
  4. 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.IMG_20160213_214500.jpg
  5. Once the tomatoes are cooked add the tomato-tamarind extract and boil this for about 5 minutes.
  6. 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.IMG_20160213_214519.jpg
  7. Take this off the heat and get the tempering ready.
  8. 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.IMG_20160213_214541.jpg

 

NOTE :

Recipe for Saathumadhu Podi / Rasam Podi

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2 Comments Add yours

  1. Sriram Ashwat says:

    Ahhh… Its more tempting to cook this than taste it. Will try this out some day. Btw at step 5, you have mentioned 5 3 minutes. Typo? Or for real?

    Like

  2. Anushaa Ashok says:

    Haa typo its 5-3 minutes

    Like

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