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Kalani Rasam Recipe, Kalani Saaru

December 16, 2018 by Suguna Vinodh 17 Comments

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Recipe for Kalani Rasam, கழனி ரசம். Recipe made with arisi mandi / kalani thanni. Recipe with step by step pictures.

Kalani is nothing but the starchy water that comes from washing rice. In the Chettinad region, this starchy water is also called as mandi or arisi mandi. The starchy water is used in some recipes to add a slight thickness to the gravy / curry. It also adds a nice flavour. This rasam recipe uses kalani thanni and it adds a nice flavour to the recipe.
Here is the recipe for Kalani Rasam.

Update: Many people have asked about the stoneware pot. Please check the site – Essential traditions by Kayal.

Prep Work
Grind the tomatoes in a mixie. Do not grind the tomatoes to a fine puree. Just pulse for a few times. The tomatoes should remain in bits. Set aside.
kalani-rasam-recipe-kalani-thanni-rasam-2

In a mortar and pestle, grind the pepper and cumin seeds to a coarse powder.
kalani-rasam-recipe-kalani-thanni-rasam-3

Once the pepper and cumin is coarse, add in the garlic cloves. No need to peel the garlic. Crush the garlic and set aside.
kalani-rasam-recipe-kalani-thanni-rasam-4

Heat sesame oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the ground pepper-cumin-garlic mixture. Saute for a few seconds.
kalani-rasam-recipe-kalani-thanni-rasam-6

Add in the curry leaves and the dried red chillies.
kalani-rasam-recipe-kalani-thanni-rasam-7

Add in the roughly pureed tomatoes. Also add in the turmeric powder, asafoetida and salt. Saute for a minute.
kalani-rasam-recipe-kalani-thanni-rasam-8

Soak a small gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp to the pan.
kalani-rasam-recipe-kalani-thanni-rasam-9

While making lunch or dinner, soak the rice in water for 20 minutes. Just rub the rice in the palm for a few times. Strain the water that comes from soaking rice. Strain and use the starchy water in the recipe.
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Add in the rice water (kalani) to the pan.
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Let the rasam come to a boil. Do not allow the rasam to boil for a long time. When the rasam becomes frothy and the sides starts to bubble up, remove the rasam from heat. Add in the coriander leaves and green chillies. The green chillies is optional. I add it as it add a really nice aroma to the rasam.
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Rasam is ready.
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Serve hot with rice.
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Print
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Kalani Rasam Recipe, Kalani Saaru


★★★★★

4.6 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 15 mins
  • Yield: 4 servings 1x
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Description

Recipe for Kalani Rasam, கழனி ரசம். Recipe made with arisi mandi / kalani thanni. Recipe with step by step pictures.


Ingredients

Scale
  • 3 Tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 5 cloves garlic
  • 2 teaspoon sesame oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1 teaspoon salt
  • gooseberry size tamarind
  • 1 cup Kalani (starchy water from washing rice)
  • 2 sprigs coriander leaves
  • 2 green chillies

Instructions

  1. Grind the tomatoes in a mixie. Do not grind the tomatoes to a fine puree. Just pulse for a few times. The tomatoes should remain in bits. Set aside.
  2. In a mortar and pestle, grind the pepper and cumin seeds to a coarse powder. Once the pepper and cumin is coarse, add in the garlic cloves. No need to peel the garlic. Crush the garlic ans set aside.
  3. Heat sesame oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the ground pepper-cumin-garlic mixture. Saute for a few seconds.
  4. Add in the curry leaves and the dried red chillies.
  5. Add in the roughly pureed tomatoes. Also add in the turmeric powder, asafoetida and salt. Saute for a minute.
  6. Soak a small gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp to the pan.
  7. Add in the rice water (kalani) to the pan.
  8. Let the rasam come to a boil. Do not allow the rasam to boil for a long time. When the rasam becomes frothy and the sides starts to bubble up, remove the rasam from heat. Add in the coriander leaves and green chillies. The green chillies is optional. I add it as it add a really nice aroma to the rasam.
  9. Rasam is ready.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Preethy says

    August 7, 2020 at 3:15 am

    Hi mam. What is the name of the vessel that is used in this recipe? It looks like stone.

    Reply
    • Suguna Vinodh says

      August 7, 2020 at 12:08 pm

      Yes. You are right. Its soapstone.

      Reply
  2. jyothi kare says

    March 6, 2019 at 1:18 am

    detailed recepices madam

    Reply
  3. Dhanu says

    March 3, 2019 at 8:18 pm

    hey, where did you buy the mortar n pestel? Cnt find it on Kayal!!

    Reply
  4. Tharunya says

    January 7, 2019 at 9:49 pm

    Loved the tip to add green chillies in the end. Can this rasam be stored in the fridge and reheated the next day?

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 8, 2019 at 11:12 pm

      Sure. You can.

      Reply
  5. Venu says

    December 16, 2018 at 11:16 pm

    Don’t we have to boil the rice to get that starchy water? Thanks

    Reply
    • Suguna Vinodh says

      December 17, 2018 at 1:05 pm

      No we dont.

      Reply
      • Venu says

        December 19, 2018 at 2:15 am

        Thanks. I forwarded the link and ask my wife to make me one. She said that is the exact same way she has been doing it all these years!

        Reply
        • Suguna Vinodh says

          December 19, 2018 at 8:11 pm

          🙂

          Reply
  6. Santhanam says

    December 16, 2018 at 10:58 pm

    I will try .Can You make Sambar koottu too with KALANI water ?
    I heard Karaikudi it is traditional Post me the recipe too please

    ★★★★

    Reply
  7. Gopika says

    December 16, 2018 at 9:33 pm

    Hi kannamma where can we buy this mud pot as well as mortar and pestle suggestions please

    ★★★★

    Reply
    • Suguna Vinodh says

      December 16, 2018 at 10:55 pm

      check https://etbykayal.com/

      Reply
  8. Ragini says

    December 16, 2018 at 9:21 pm

    Very nice Ma’am…please share about the crockery too…links from where we can get those…Thanks

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 16, 2018 at 10:55 pm

      Please check https://etbykayal.com/

      Reply
  9. ILANCHEZHIAN S says

    December 16, 2018 at 8:10 pm

    Thank you so much for all your receipes. Though I cook rarely, I regularly follow your receipes. In this receipe of Kalyana rasam, the pot you used, is it eartheware?

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 16, 2018 at 10:56 pm

      Its a stoneware.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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