In South Indian weddings, where every ritual and dish carries deep cultural significance, Kalyana Rasam holds a special place. This ceremonial variation of rasam, a traditional spiced soup, is exclusively prepared for wedding feasts, carrying with it centuries of tradition and the warmth of community celebrations.
Kalyana Rasam, literally meaning "wedding rasam," is not just another dish on the elaborate wedding menu. Its preparation is considered auspicious, symbolizing the binding of two families through the marriage ceremony. Traditional belief holds that this particular rasam brings good fortune to the newlyweds and strengthens family bonds.
While standard rasam is typically light and simple, Kalyana Rasam features a complex, aromatic spice mix with ingredients like coriander seeds, cumin, and black pepper, along with more tomatoes and toor dal. This combination results in a richer taste, deeper color, and a consistency that pairs exceptionally well with rice, giving it a more indulgent, festive feel. In this rasam, we don't use tamarind.
Kalyana Rasam pairs wonderfully with steamed rice and a dollop of ghee, creating a comforting yet flavorful main course. You can serve it as a warm, spiced soup in small bowls for a cozy, nourishing start to any meal. Complemented with crispy pappadam, a vegetable poriyal, or a simple potato fry makes it very tasty.
Ingredients:
- Toor Dhal - ¼ cup
- Tomato - 2
- Ghee - ½ tsp.
- Turmeric Powder - ¼ tsp.
- Mustard Seeds - 1 tsp.
- Asafoetida - a pinch
- Coriander leaves - a handful
- Curry Leaves - a handful
For Grinding:
- Toor Dhal - 1 tbsp.
- Black Pepper - 1 tsp.
- Red Chillies - 2
- Cumin Seeds - ½ tsp.
Method:
- In a pan heat little ghee and add toor dhal, black pepper and red chillies till it changes colour and finally add cumin seeds and swtich off the stove. Add cumin seeds at the end only otherwise it will turn bitter.
- Grind to a fine powder and keep aside.
- Cook the toor dhal and keep aside.
- Grind to a fine paste by adding a little water and keep aside.
- Grind the tomatoes into a puree and keep aside.
- In a thick bottomed vessel, add the tomato paste, ground masala, turmeric powder, asafetida, salt and 2 cups of water and boil.
- Boil in low flame for 10 minutes.
- Now add the cooked toor dhal to this and cook till froth comes and switch off the flame.
- Garnish with curry and coriander leaves.
- Heat ghee in a pan and add mustard seeds.
- When the mustard seeds splutter add this to the cooked rasam.
- Tasty and aromatic Kalyana Rasam is ready to be served with hot rice or you can have this as a soup.
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