Kalyana Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • 1 - small gooseberry size tamarind
  • 3 - tomatoes
  • 1 tbsp - toor dal
  • Salt to taste
  • Curry leaves
  • Hing - a small pinch
  • Ingredients For Grinding:
  • 1 tsp - ghee
  • 2 tsp - coriander seeds
  • 2 tsp - toor dal
  • 1 tsp - pepper
  • 1 - red chillies
  • 1/2 tsp - cumin seeds
  • Ingredients For Seasoning:
  • 1 tsp - mustard seeds
  • 1 tsp - ghee

How to Make Kalyana Rasam

  • Soak the tamarind in water and extract the juice.
  • Pressure cook the toor dal and smash it nicely and keep it aside.
  • Heat a pan, add ghee and add the grinding ingredients except cumin seeds and fry it till the dal turns golden brown colour.
  • Remove the fried ingredients from the flame and add it to mixer and also add cumin seeds.
  • Grind the ingredients to a fine powder and keep it aside.
  • Add the tamarind juice to a vessel along with 1 chopped tomato, salt, curry leaves and hing.
  • Grind the other tomatoes in a mixer to puree.
  • Add the tomato puree to the tamarind juice extract and mix well and keep in flame.
  • Allow the rasam to boil till the raw smell of the tamarind goes off, add smashed dal and mix well and add 2 cups of water and keep in flame for another 5 minutes.
  • Finally add the ground powder and mix well and when the rasam gets the froth, remove from flame.
  • Heat another pan, add ghee and add mustard seeds and when the mustard seeds starts to sputter, add it to the rasam. Garnish it with coriander leaves and serve hot with rice.
  • The and spicy kalyana rasam is ready to serve.
  • Recipe courtesy: Subbu's Kitchen.