This is a typical south Indian rasam variety and also traditional Tamilnadu recipe, prepared during marriage occasion.
- Heat a pan and add toor dal, coriander seeds, cumin seeds, pepper, dry red chillies, curry leaves and saute it on very slow flame.
- Transfer into mixie jar to make coarse rasam powder.
- Take a pan and add tomato, green chillies, little salt and crush it with hand.
- To it add turmeric powder, tamarind juice, little water and boil it on slow flame until raw flavour is removed.
- Add water and boil it on high flame, once it start boiling add stocks of coriander.
- To it add 1 teaspoon of crushed rasam powder, boiled toor dal water and boil it until froth is formed on slow flame, later switch off flame.
- Take a mixie jar and add ice cubes, urad dal and blend it into smooth paste
- Transfer into bowl and mix nicely with hand so the aeration take place.
- To it add salt and mix it, later place in small portion with spoon in a bowl containing water, so that it floats on top of water.
- Heat oil in a pan drop in small dumpling of urad dal mixture with spoon and fry until light brown colour.
- Transfer into paper towel and keep aside.
- Heat little ghee in a pan and add mustard seeds, asafetida, curry leaves and saute it.
- Now in the boiled rasam add fried urad dal dumplings, tempering, coriander leaves.
Now kalyana rasam is ready to serve.