Rasakaalan – Traditional Onam Sadhya Special | Guruvayur Temple Style

Rasakaalan is a unique and traditional dish that holds a special place in Kerala’s Onam Sadhya, especially in the Guruvayur temple feasts. This dish is a harmonious blend of sambar and moru curry, offering a rich and tangy flavor profile that is distinct from other buttermilk-based curries. The combination of roasted spices, coconut, and buttermilk creates a creamy and flavorful curry that is both comforting and satisfying

A Culinary Story from Guruvayur Temple

The first time I tasted Rasakaalan was during a visit to the Guruvayur temple. As I sat down for the traditional sadhya, this dish stood out with its unique taste, different from the typical moru curry or sambar I was used to. Its gives a feel like i have tasted it before somewhere sometime. May be my roots in palakkad made me feel so. This dish, often served in temple sadyas. Since then, I’ve been recreating this dish at home, and it never fails to bring back the flavors of that temple sadhya.

video recipe

Ingredients

• 1 tsp raw rice
• 1/2 tsp fenugreek
• 3/4 tsp peppercorns
• 5 red chillies
• 1/2 cup grated coconut
• 1 sprig curry leaves
• 1/2 cup chopped pumpkin
• 1 cup drumstick, chopped
• 1/4 cup chopped raw banana
• 1 cup chopped ash gourd/white pumpkin
• 1/2 tsp turmeric powder
• 1/4 cup tamarind water
• 1 tsp salt
• 1/2 cup water
• 1 tbsp jaggery
• 1 cup buttermilk
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 red chillies (for tempering)
• 1 sprig curry leaves (for tempering)

Instructions

1. Dry Roast Spices: In a pan, dry roast 1 tsp raw rice, 1/2 tsp fenugreek, and 3/4 tsp peppercorns until the rice pops.
2. Grind Masala: Transfer the roasted spices to a blender along with 5 red chillies, 1/2 cup grated coconut, and 1 sprig curry leaves. Grind everything to a fine paste.
3. Cook Vegetables: In a mud pot, add 1/2 cup chopped pumpkin, 1 cup drumstick, 1/4 cup chopped raw banana, 1 cup chopped ash gourd, 1/2 tsp turmeric powder, 1/4 cup tamarind water, 1 tsp salt, and 1/2 cup water. Mix well and cook covered until the vegetables are soft.
4. Add Masala Paste: Add the prepared coconut masala paste to the cooked vegetables. Let it boil for 5 minutes until the raw smell disappears.
5. Sweeten and Adjust: Add 1 tbsp jaggery and let it boil for 2 more minutes. Switch off the flame.
6. Incorporate Buttermilk: Add 1 cup buttermilk and mix quickly to achieve a smooth texture. Adjust salt if necessary.
7. Prepare Tempering: In a tadka pan, heat 1 tbsp coconut oil. Add 1 tsp mustard seeds, 2 red chillies, and 1 sprig curry leaves. Once they crackle, add the tempering to the curry, mix, and close the lid immediately.
8. Serve: Let the flavors set in before serving the delicious Rasakaalan hot with your Onam Sadhya.

Step pics

In a tadka pan, add rice, fenugreek and peppercorns

dry roast until rice puffs up

take it to a blender. add red chillies

grated coconut and curry leaves.

grind it to a fine paste.

In a mud pot, take all the vegetables.

add turmeric powder

add tamarind water

add salt

add water

mix well

close cook

until vegetables are soft

add the masala

mix well

let it boil

add jaggery to it

cook for few more minutes.

switch off and add buttermilk. mix well. heat in the pot will heat up the buttermilk. need not cook it further.

mix well.

in a tadka pan, heat coconut oil and add mustard seeds

add red chillies and curry leaves

add the tempering to the curry

mix well.

rest for few minutes before serving.

serve it hot with rice

Expert Tips

1. Roast Spices Evenly: Ensure the spices are roasted evenly until the rice pops and turns a golden brown for a rich flavor.
2. Use Fresh Buttermilk: Fresh, slightly sour buttermilk works best for this recipe, enhancing the tanginess of the curry.
3. Balance Sweetness: Adjust the quantity of jaggery based on the sourness of your tamarind and buttermilk to achieve the perfect balance.
4. Don’t Overcook Buttermilk: Add buttermilk after switching off the flame to prevent curdling and ensure a smooth texture.
5. Resting Time: Allow the Rasakaalan to rest for a few minutes after adding the tempering. This helps the flavors to meld and intensify.