Kalyana Rasam

South Indian tomato soup particularly served during marriages


  • 3 Tomato
  • 1 Tamarind, small gooseberry size, soaked in warm water
  • 3 tablespoons Tur dal
  • 1 1/2 tablespoons Ghee
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1 Red Chillies
  • 1 teaspoon Pepper
  • 2 teaspoons Coriander Seeds
  • Curry leaves - few
  • 1 pinch Hing / Asafoetida
  • Salt as per taste


  1. Pressure cook half dal. Mash and keep aside.
  2. Heat ghee. Splutter coriander seeds, cumin seeds, remaining dal, pepper and red chillies till dal is light brown. Grind to fine powder. Keep aside.
  3. Grind tamarind juice, chopped tomatoes, curry leaves, hing and salt to
  4. Grind 2 tomatoes to puree. Boil along with tamarind juice, one chopped tomato, curry leaves, hing and dal. Mix well. Add 2 cups water.
  5. Bring to boil. Add ground powder and mix well. Heat till rasam froths .
  6. Temper with hot ghee, fried mustard seeds. Garnish with coriander leaves and serve Kalyana Rasam hot with rice.

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