The Sathumudhu(Rasam) made in Iyengar marriages have a distinct and exotic taste. This recipe was sent by a friend of mine(Parthasarathy), which he has tasted in Thennangur temple and I felt that this tasted like the kalyana sattumudhu. The original recipe was to dry roast the ingredients. I tried 2 varieties, one dry roasting the ingredients and the other frying the ingredients in oil except jeera. I felt that the method which I fried in oil was more flavourfulllll and it tasted like the kalyana sathumudhu. Thanks Mr. Parthasarathy for the recipe.
Tamarind - 1/2 the size of a lemon
Tomato - 1 (big)
Curry leaves - 1 sprig
Salt - to taste
Hing - a generous pinch
Cooked and mashed toor dhal - 2 tablespoons
Mustard seeds - 1/4 tsp.
Ghee - 1 tsp.
Coriander leaves - to garnish
Toor dhal - 1 tablespoon
Dhaniya - 1 tablespoon
Pepper - 1/4 tablespoon
Cumin seeds/Jeera - 1/2 tablespoon
Dry red chillies - 3 or 4
Oil - 1/2 tsp.
Heat oil and fry all the ingredients (except jeera).
Pound in a mixie to a bit coarse powder.
Boil tamarind juice and tomatoes cut to small cubes along with curry leaves, hing and salt. Add pressure cooked & mashed toor dhal. Finally add 2 tablespoons of this powder. When you smell a good aroma add 3 cups of water and boil till frothy. Season with mustard seeds and garnish with coriander leaves.