Kalyana Rasam

Ingredients:

• Tomato - 2 1/4 nos
• Toor dal ( cooked ) - 2 tblspn
• Coriander leaves - few nos
• Curry leaves - few nos
• Salt - to taste

For seasonings:

• Ghee - 1/2 tspn
• Mustard seeds - 1/4 tspn
• Asafoetida - a pinch

To roast and grind:

• Ghee - 1/4 tspn
• Toor dal - 1 tblpsn
• Black pepper - 1 tspn
• Red chilli - 2 to 3 nos
• Cumin seeds - 1/4 tspn
• Coconut gratings - 1 tblpsn

Method:

• Heat 1/4 tspn of ghee, roast the toor dal, pepper, red chilli and cumin, allow it to cool, then add coconut and grind it in to paste with water ( while roasting add cumin at the last )
• Take puree from 2 tomatoes and chop the remaining 1/4 tomato in to fine pieces
• Pressure cook the 1 tblspn of toor dal and keep it aside
• In a cooking vessel take tomato puree , grinded paste, add water and keep it in flame for 10 minutes
• Then add the chopped tomato and salt
• Heat 1/4 tspn of ghee and add the seasonings, pour this to the rasam and switch off the stove
• Garnish it with coriander and curry leaves
• Serve the tasty kalyana rasam with plain rice along with vadam or fried appalam as side dish

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