traditional South Indian rice accompaniment prepared with dal, tamarind, and freshly prepared rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is a version of Tamil Brahmin-style rasam popularly served in wedding
SOUTH INDIAN RASAM RECIPE
South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu. Freshly ground Rasam podi gives a tasty flavor to the rasam. ingredients and proportions vary across regions.
PARUPPU RASAM FOR SICK DAYS
During sick days Paruppu rasam is good for the throat, and lots of cumin and pepper make it a natural remedy for cold. Poondu rasam, milagai kuzhambu, Milagu rasam, and marundhu kuzhambu are also my choice for sick days.
CAN I REDUCE THE NUMBER OF TOMATOES FOR PARUPPU RASAM?
For paruppu rasam, I prefer the taste of sourness from tamarind and tomatoes. If you are reducing tomatoes, adjust the amount of tamarind accordingly.
Variations for kalyana rasam
Adjust the red chilli according to your taste Tomatoes give amazing flavor to the rasam but if you like tamarind, increase tamarind and reduce tomatoes Skip fenugreek seeds You can fine-chop tomatoes and saute them instead of pulse grind
Ingredients
Roast and grind 1/2 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon pepper 3 red chilli 1/8 teaspoon fenugreek seeds 1/2 teaspoon coconut
Ground tomatoes
300 grams tomatoes 1/2 teaspoon turmeric powder Required salt
Rasam
3/4 cup tamarind water 2 cups + 1/4 cup water Coriander leaves 2 green chilli Jaggery 3/4 cup cooked toor dal
To temper
1 tablespoon ghee 1/2 teaspoon mustard seeds 1 teaspoon cumin seeds Curry leaves few Asafoetida
How to kalyana rasam with step-by-step pictures
First, roast coriander seeds, cumin seeds, pepper, red chilli, and fenugreek seeds; roast till they turn aromatic
Furthermore add coconut and saute for 15 seconds
cool and coarse grind
Pulse grind tomatoes, turmeric powder and required salt
add pulsed tomatoes, tamarind water, water, green chilli and jaggery; boil for 12 minutes
furthermore add cooked toor dal, water and ground coarse powder and coriander leaves; bring to frothy boil
add ghee and heat
furthermore add mustard seeds, cumin seeds and curry leaves; splutter
add asafoetida; mix well
transfer to the rasam
finally, add coriander leaves; boil for 1 minute
