Kalyana rasam | Iyengar Kalyana rasam also called as Poricha rasam, the recipe with full video in Tamil and step by step instructions. We make many varieties of rasam in our households. Some rasam will be without tomato, some without tamarind, some with garlic and many more. This particular rasam is purely a tomato-based rasam with fresh spices. So you do not need tamarind water for this rasam. Also, we don’t rasam powder or sambar powder for this rasam. This is made in few families as a postpartum diet. I learned this Kalyana rasam | Iyengar kalyana rasam recipe from my friend’s mother in law.
This post title created a lot of controversy in social media a few years back. That’s why I made a new video by clarifying few things. Please note the recipe is not altered, it remains the same.
Why the name Kalyana rasam? We all know, tamarind water is added to rasam which are made at weddings. But I have given the same name for this rasam without tamarind. The moment I tasted the rasam it tasted similar to the rasam we eat at weddings. So I named so, later came to know that it is also called poricha rasam.
Why No garlic in rasam? We Tamil Brahmins, don’t add garlic in our day to day cooking. Very rarely garlic is added in rasam and we call it as poondu rasam.
This rasam recipe is tried by many viewers and it is a super hit recipe among my readers. Also the most popular recipe from Jeyashris kitchen too. Do give it a try and let me know how it turned out. Check out other interesting Rasam recipes Raw mango rasam, Mangalore style rasam, and Thakkali rasam.
Kalyana Rasam recipe
Kalyana rasam recipe
Ingredients
- 2 Tomato
- ½ tsp Turmeric powder
- 2 tbsp Toor dal cooked
- 2 cups Water
- Coriander leaves few
- Curry leaves few
- 1 tsp + ½ tsp Ghee
- Asafoetida a pinch
- ½ tsp Mustard seeds
- To roast and grind
- 1 tbsp Toor dal
- 1 tsp Black pepper
- 3 red chili
- 1 tsp Cumin seeds
Instructions
- Grind the tomatoes into a puree and reserve ½ portion of the tomatoes before grinding.
- Finely chop that ½ portion and keep it aside.
- Roast the toor dal, black pepper and red chili in ½ tsp ghee.
- Once the dal turns golden brown, switch off the flame
- Add the cumin seeds and mix well. Let this sit in the pan for few minutes.
- Allow it cool completely and grind into a fine paste by adding little water.
- Add the tomato puree in a vessel in which you are going to make rasam.
- Now add in the grind paste to this.
- Add ½ cup water to it and add turmeric powder, salt and asafoetida.
- Let this boil for 5- 7 minutes.
- Mix the cooked toor dal and 1.5 cups of water.
- Add this to the pan. Let this froth up.
- Add coriander leaves and few curry leaves.
- In a pan add 1 tsp ghee and temper ½ tsp mustard seeds and curry leaves.
- Once it splutters, add it to the rasam.
- Add the chopped tomato to this.
- Switch off the flame.
- Kalyana rasam is ready.
Notes
- Grind the tomatoes into a puree and reserve ½ portion of the tomatoes before grinding.
- Finely chop that ½ portion and keep it aside.
- Roast the toor dal, black pepper and red chili in ½ tsp ghee.
- Once the dal turns golden brown, switch off the flame.
- Add the cumin seeds and mix well. Let this sit in the pan for a few minutes.
- Allow it cool completely and grind into a fine paste by adding little water.
- Add the tomato puree in a vessel in which you are going to make rasam.
- Now add in the ground paste to this.
- Add ½ cup water to it and add turmeric powder, salt, and asafoetida.
- Let this boil for 5- 7 minutes.
- Mix the cooked toor dal and 1.5 cups of water.
- Add this to the pan. Let this froth up.
- Add coriander leaves and few curry leaves.
- In a pan add 1 tsp ghee and temper ½ tsp mustard seeds and curry leaves.
- Once it splutters, add it to the rasam and add the tomato pieces.
- Switch off the flame.
- Kalyana rasam is ready to serve.
Rasam without tamarind is new to me… Awesome clicks
Event: Dish name starts with R till April 15th and a giveaway
Jey I made it just yest… sme way but no b.pepper
looks tempting
one of my tamil neighbor suggested me a similar rasam to try when I was down with fever and cough…looks nice n nice clicks jey
very interesting! don't think i have tried this before.
Very flavourful…will try it sometime..
it wll be apt with sutta appalam or fried applam 🙂 Tasted many times 🙂
Wow yaar.i was searching for dis receipe for a long time
A new one for me…Nice one
Name sounds very interesting, can imagine how flavourful this rasam will be.
It is also called poritha rasam (when making on non-wedding days at home) and is usually given as a staple to new Mums in order to avoid tamarind that is believed to cause anemia.
Very informative info jayanthi. thanks for that
Yummy rasam,love the first click jey…
look fantastic.. simply superb… amazing clicks…
1 st time here. Happy to find you. You have an amazing blog. Happy to follow u. Lets keep in touch.
looks yum! I make a rasam something similar but never knew it is called kalyana rasam 🙂
yummy and inviting too
Ongoing event:
Celebrate – Easter
in my blog.
I do this, but never knew it was called as Kalyana Rasam, very interesting name, nice presentation, one inviting glass of frothy rasam..
lovely presentation n always look for nice rasam.
oh i thought the name of this is Aracha Rasam (Grinded Rasam).. what is in the name – this is looking so delicious… I also posted Pineapple rasam on my blog today…
Sowmya
Ongoing Event – HITS – Diabetic Friendly
Ongoing Event + Giveaway – Italian Dishes
Sowmya, I think, like many traditional dishes this rasam is known by many names and probably has variations in preparations depending on the region. Like you say, "what is in the name" – totally agree
rasam looks yumm and flavorful….
Wowwww… lovely and aromatic rasam.. looks inviting 😀
Nice rasam n step wise pictures..would love to drink some from the first picture! 🙂
My mum does this too.. I wrote down the recipe when I visited her.. still to try.. Nice clicks Jey
Delicious and flavorful rasam.. Very inviting!
rasam looks so delcious, and nice clicks.. bookmarked!
I make the same way and we call as tomato rasam 😉 Lovely clicks with froth 🙂
Yumm..will Try this..
Yumm..will Try this..
Real flavored Rasam… Love this all time…
https://recipe-excavator.blogspot.com
Looks really tempting, I need a glass of this hot rasam to drink now. Super clicks 🙂
This is similar to pappu charu which has become a hit in my family. the only thing left in this recipe is tamrind and rasam powder, Wonderful Clicks
https://sweets-n-spices.blogspot.in/
Could feel the aroma. Lovely rasam without tamarind. Great
http://www.indianrecipecorner.com
Madam,
Very easy to make, testy and delicious rasam. I suggest take two idalis in a plate pour hot sambar on Idalis.Drop one Tspoon of ghee on it and put some shev. What a test.
Inadvertently I mentioned as "pour hot sambar–" instead of "pour hot rasam–"
Hi Jeyashri. I regularly follow your blog but little lazy to comment .. This rasam was really yummy and my 3yr old daughter loved it. She liked it so much that she started dipping her chapathi in rasam !!!! I was very happy.. Thank you for this recipe 🙂
Sindhu
http://www.relishdveggies.blogspot.com
That is great to know. Hugs to your little one
Thanks for this recipe jey . I often wondered how to get the kalyanam taste in rasam. Will try this soon
I love to have rasam as a soup on rainy days! very pro clicks!
Bookmarked this recipe , sound yummy
oh Jey,
this one really looks super slurpy! I am gonna try this out tomorrow and let you know. I can almost smell the ingredients roasting in the ghee…
Great clicks. I love your eeya chombu..
Why does your blog NOT allow wordpress??
Shobha
http://www.anubhavati.wordpress.com
I tried this lastweek..It was awesome..:)
Was little spicy for me,next time will add some coconut and try it out!
-Sandhya
Thanks for trying out sandhya
Hi Jeyashri, Thanks for this recipe, I am going to try it out today. How do you get that slight sweet taste? does it come from the tomato itself or vellam/gur is to be added may be a pinch of it? – Ramya
I didn't add vellam to this, but if u feel it is spicy for you you can add a very small piece.
Hi Jeyashri,
I just love your blog, I almost a receipe every day. I have a question for you, when u say few tbsp of cooked dal, its tough to judge the quantity for me (I cannot just cook few tbsp of dal right). May be some tips for bachelor like me.
Mani.
Thank you so much for the compliment. Regarding 1 tblsp of cooked dal you just cook 1 -2 tsp of dal in a small cup while cooking rice in the pressure cooker. This will be enough
I suppose you have a freezer!. Cook your dal in a pressure cooker blend it well, and fill up your ice-cube trays. Now freeze it. Now one frozen cube will be 2 tablespoons.
Jeyashri, this rasam is a big hit in my family. It is solo tasty and very simple to make. My husband ask me to make this rasam almost twice a week. Thank you soooooo much. I just have a small clarification. When u mean one cup of water to add to dhal, approximately what is the measurement of a cup like 100ml or 200 ml? I am just bit confused on that measurement , even though I adjust the water content according to the taste.
Thanks
Ramya
Thanks for the sweet words. My 1 cup holds a liquid measure of 200 ml. Hthanks again
I cooked this and it was so delicious. Blogged about it here
https://www.veenasvegnation.com/2013/09/kalyana-rasam.html
Hi Jeyashri, I tried this Kalyana Rasam today. It came out excellent. I have tried your mushroom masala, green peas masala and now this Rasam. All the recipes in your site have great details and we all appreciate it so much. For Rasam I just added 1 tsp coriander seeds while roasting with the other ingredients, but the rest followed exactly. Great work! Thank You!
tried cme gud ty
I m going to try it tomorrow.. Looks very yummy…
Hi Jeyashri sis…..
I tried this Kalyana Rasam today… it came out very well…. wondered whether its my preparation…. actually I have tried many rasam which ever my mom taught me.. every time wen I serve it, my family members esp my bro teases me a lot saying I couldn make even a rasam…..
Today, I started searching online for making rasam…. Positively I got into ur blog where I found this Kalyana Rasam…. I did it and hopefully got good comments from parents saying it should start doing like this always….. happy today….
THANK YOU SO MUCH… this blog seems to be more useful for me… Am sure, gonna try other recipes and surprise my Brother too:)
Wow !! Came out very well jeyashri. Very tasty.. Liked this Rasam without tamarind. Thanks for the recipe
Hi Jeyashri -Your blog and recipes are amazing. I visit your blog often. As one of the comments already mentioned it, this is caled Poritha Rasam and is usually made on duvadasi at my place when you are not supposed to consume tamarind that day. So my mom makes this rasam with agathi keerai and nellikai pachadi. I currently stay in the US and dearly miss these recipes. Thanks so much for bringing back the fond memories.
Best,
Shree
Hey Jeyashri this rasam turned out to be awesome and I was reminded of my grandmoms rasam 🙂
Hi instead of grinding the pepper in this you can add pepper alone after crushing manually in rasam. Other ingredients can be grind coarsely and added. This will give provide a good flavour.
Served with mysore bonda, will make a great entree / appetiser to a meal ( Bonda soup – quite popular in Bangalore )
ifyou add Little jaggerey then you can call it as Mysore rasam also! In Karnataka they call it as Saaru!
Iyengars don't make "Rasam", we make " Saathumadhu" 🙂 Btw, this is called Poricha Saathumadhu in our family!
Tried this today and it came out very well.
Tried this recipe, everyone at home liked it. Keep posting….as your recipe and language are easy to follow.
Tried kalyana rasam. Came out very nice. Quite tasty and different from other rasams
This is my daily rasam…. Have been making it last 15 days… Thanks for this ?