Kalyana Rasam

To me, everything is endless variations on other things. Like waves in the ocean. They continue to turn over on each other, and they’re all slightly different.  ~ Jim Jarmusch

Another rasam variation –  a topping of Oomph to make a simple rasam worthy of being served at a feast – Kalyana Rasam

Recipe

Prep. (Make fresh every time !)
In 1 tsp tsp of ghee, in medium flame, roast
2 tsp Thur Dal
When very light brown, add
2 tbsp corainder seeds
1/2  tsp Peppercorns
1 red chilli*
2  Byadgi (Kashmiri) chillies
½ tsp  Jeera (Cumin) Seeds
Saute till aromatic
Make sure Thur Dal doesn’t burn!

Cool and grind to a slightly coarse powder.

Method

1. Boil together
2 cups chopped tomatoes
1/3 tsp turmeric
1 tsp salt
1 tbsp Swad Tamarind paste ( or 1/2 lime sized piece of tamarind, soaked in hot water and pulp extracted )
1 tsp Rasam Powder
…With enough water to cover the tomatoes till raw smell of tamarind dies down and tomatoes are cooked but firm!

2. Coarsely mash half the tomatoes with a ladle
Add  1/2 cup of cooked thur dal
2. 5 cups of water  **
Mix well

3. Add the ground powder table spoon by tablespoon to your spice level.
Adjust salt level to taste
The rasam should have a bit of zing, but not send you to the moon 🚀
Let come to a froth for a couple minutes and switch off heat

4. Season rasam
Heat 1 tbsp ghee
Let splutter 
1 tsp mustard
1 tsp jeera
Add 1/3 spoon Asafoetida
          10 curry leaves     

5. Shut and let flavors develop for 10 minutes

6. Add 2 tbsp of chopped cilantro before serving

🐝Busy day🐝 Pressure Cooker/ Instant pot method 👩‍🍳

Prep powder – no shortcuts here

1. In a pressure cooker / Instant Pot
Add
1.5 cups water
2 cups chopped tomatoes
1/3 tsp turmeric
1 tsp salt
1 tbsp Swad Tamarind paste ( or 1/2 lime sized piece of tamarind, soaked in hot water and pulp extracted )
1 tsp Rasam Powder
1/2 cup cooked thur dal
Cook 2 whistles
With a long handled laddle release pressure.

2. Roughly mash half the tomatoes

3. Add 2.5 cups water **
Add the ground powder table spoon by tablespoon to your spice level.
Adjust salt to taste
The rasam should have a bit of zing, but not send you to the moon 🚀
Let come to a froth for a couple minutes and switch off heat

4.  Season rasam with Pre made rasam tadka cube ( in a previous post) 

5. Shut and let flavors develop for 10 minutes

6. Add 2 tbsp of chopped cilantro before serving

Notes
* Use 1 or 2 red chillies depending on tour spice level 🌶
** This Rasam should be a drinkable consistency, like a thin soup. Water added can vary a bit as different tomatoes cook differently, depending on their water content!

Conversion Formula
2 whistles in pressure cooker = 5 mts  in Instant Pot