Kalyana Rasam | Iyengar Kalyana Rasam | Iyengar Rasam By Veena Theagarajan

**Most of the time I make rasam with Rasam podi / rasa powder. If I want to make the only rasam for lunch then I make Mysore Rasam. Except for Lemon rasam and Ginger rasam I use tamarind. Last time my helper had swollen legs and she visited an Ayurvedic doctor and he suggested to have food without tamarind she got this recipe from her mum. Later I saw similar recipes from other blogs. The only difference is the masala powder in this, it had rice and I know my mum does use rice while grinding rasam powder. So I have decided to go ahead with her recipe. She normally adds 3 pods of garlic. But I wanted to make this no onion and no garlic recipe so I didn't add if you want go ahead and add

Tomatoes - 2 (I grated you can use finely chopped too)
Toor Dal (cooked) - 1/2 cup
Ghee / Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Urad dhal - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves  - 10
Coriander leaves (finely chopped) -  1 tablespoon
Asafoetida - a pinch
Salt to Taste

Dry roast and grind to fine powder

Thoor dal / Thuvar dal - 1 tablespoon
Pepper Corns - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Red chilli - 1
Raw rice - 1 tablespoon


Dry roast the masala ingredients and grind to smooth powder. Keep it aside
Heat the pan and oil. Add mustard seeds and let them pop. Add Curry leaves, urad dhal, asafoetida, cumin seeds and fry till dhal is slightly brown in color. Add Tomatoes and fry for 1 min. Add powdered masala, salt
Add turmeric powder, 2 to 3 cups of water and cooked dhal and masala powder. Mix well. 
When the foam start to form switch it off and add coriander leaves
Serve hot