Kalyana Rasam
Kalyana Rasam is a simple yet traditional recipe that is made mostly in weddings. The Name comes because it's made at weddings and is tastier.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Cooking tools:
- Spice grinder
- Pressure cooker
- Fine-mesh sieve
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Cutting board
- Chef's knife
- Ladle
- Wooden spoon
- Serving bowl
Ingredients
- tuvar dal/pigeon peas - 1 tablespoon
- Chana Dal/Bengal gram + Urad Dal/black gram without skin - 1 tablespoon (optional)
- Coriander seeds - 1 tablespoon
- Black pepper corns - 1 tablespoon
- Cumin seeds - 1 & 1/2 teaspoon
- Methi seeds/Fenugreek Seeds - 1/2 teaspoon (optional)
- Dry red chilies - 2 to 4 or as per taste
- Oil - 1/2 Teaspoon (optional)
- Tuvar dal/pigeon pea - 3 tablespoon
- Ripe tomatoes - 1 to 2 big sized
- Tamarind ball - Lemon sized
- Warm water - 1/2 cup
- Garlic cloves with skin - 4
- Black pepper corns - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Red Chilli powder - 1/2 teaspoon or as per taste
- Salt - to taste
- Water - as required
- Oil or Ghee/clarified butter - 1 & 1/2 teaspoon
- Mustard seeds - 1 teaspoon
- Asafoetida/Hing - Generous pinch
- Cumin seeds - 1/2 teaspoon
- Curry leaves - 1 spring
- Coriander leaves with stem - a handful chopped
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