Kalyana Rasam is a typical south Indian rasam variety and also traditional Tamilnadu recipe, prepared during marriage occasion.
1. Heat a pan and add toor dal, coriander seeds, cumin seeds, pepper, dry red chillies, curry leaves and saute it on very slow flame. 2. Transfer into mixie jar to make coarse rasam powder. 3. Take a pan and add tomato, green chillies, little salt and crush it with hand. 4. To it add turmeric powder, tamarind juice, little water and boil it on slow flame until raw flavour is removed. 5. Add water and boil it on high flame, once it start boiling add stocks of coriander. 6. To it add 1 tsp of crushed rasam powder, boiled toor dal water and boil it until froth is formed on slow flame, later switch off flame. 7. Take a mixie jar and add ice cubes, urad dal and blend it into smooth paste 8. Transfer into bowl and mix nicely with hand so the aeration take place. 9. To it add salt and mix it, later place in small portion with spoon in a bowl containing water, so that it floats on top of water. 10. Heat oil in a pan drop in small dumpling of urad dal mixture with spoon and fry until light brown colour. 11. Transfer into paper towel and keep aside. 12. Heat little ghee in a pan and add mustard seeds, asafetida, curry leaves and saute it. 13. Now in the boiled rasam add fried urad dal dumplings, tempering, coriander leaves. 14. Now kalyana rasam is ready to serve.