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
- 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.
- 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.
- 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.
- Add Masala Paste: Add the prepared coconut masala paste to the cooked vegetables. Let it boil for 5 minutes until the raw smell disappears.
- Sweeten and Adjust: Add 1 tbsp jaggery and let it boil for 2 more minutes. Switch off the flame.
- Incorporate Buttermilk: Add 1 cup buttermilk and mix quickly to achieve a smooth texture. Adjust salt if necessary.
- 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.
- 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
- Roast Spices Evenly: Ensure the spices are roasted evenly until the rice pops and turns a golden brown for a rich flavor.
- Use Fresh Buttermilk: Fresh, slightly sour buttermilk works best for this recipe, enhancing the tanginess of the curry.
- Balance Sweetness: Adjust the quantity of jaggery based on the sourness of your tamarind and buttermilk to achieve the perfect balance.
- Don’t Overcook Buttermilk: Add buttermilk after switching off the flame to prevent curdling and ensure a smooth texture.
- Resting Time: Allow the Rasakaalan to rest for a few minutes after adding the tempering. This helps the flavors to meld and intensify.
Rasakaalan Recipe
Ingredients
- 1 tsp raw rice
- 1/2 tsp fenugreek
- 3/4 tsp peppercorns
- 5 red chilies
- 1/2 cup grated coconut
- 1 sprig curry leaves
- 1/2 cup pumpkin chopped
- 1 cup drumstick chopped
- 1/4 cup chopped raw banana
- 1 cup chopped ash gourd
- 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 chilies for tempering
- 1 sprig curry leaves for tempering
Instructions
- Dry Roast Spices: Dry roast raw rice, fenugreek, and peppercorns in a pan until the rice pops.
- Grind Masala: Blend the roasted spices with red chilies, grated coconut, and curry leaves to a fine paste.
- Cook Vegetables: In a mud pot, combine chopped pumpkin, drumstick, raw banana, ash gourd, turmeric powder, tamarind water, salt, and water. Cover and cook until the vegetables are soft.
- Add Masala Paste: Stir in the coconut masala paste and boil for 5 minutes until the raw smell disappears.
- Sweeten: Add jaggery and boil for 2 more minutes. Turn off the heat.
- Incorporate Buttermilk: Stir in buttermilk quickly to smoothen the texture. Adjust salt if needed.
- Prepare Tempering: Heat coconut oil in a tadka pan, add mustard seeds, red chilies, and curry leaves. Once they crackle, pour the tempering over the curry and close the lid.
- Serve: Let the Rasakaalan rest before serving hot with your Onam Sadhya.