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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.

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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.

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In a mortar and pestle, grind the pepper and cumin seeds to a coarse powder.

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Once the pepper and cumin is coarse, add in the garlic cloves. No need to peel the garlic. Crush the garlic and set aside.

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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.

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Add in the curry leaves and the dried red chillies.

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Add in the roughly pureed tomatoes. Also add in the turmeric powder, asafoetida and salt. Saute for a minute.

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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.

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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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  • 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
  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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
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  • 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
  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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/kalani-rasam-recipe/

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Recipe for Vegetable rice sevai using Instant sevai. Perfect for lunch box or dinner. Recipe with step by step pictures.

Here is the recipe for making Vegetable rice sevai using instant rice noodles. Here is where you can buy the rice sevai online . If you are living abroad, Vietnamese style dried rice noodles will perfectly work well for this recipe. Here is how to do it.

Cook the rice noodles as per the instructions given on the pack as each and every rice noodle has a slightly different preparation. Some rice noodles are steamed while some rice noodles are soaked briefly for minutes in hot water. So go according to what the back of the noodle pack says!!! Cook the rice noodles and set aside. I used one pack of noodles. Around 200 grams.

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I like to do this recipe with lot of vegetables. Here is what you will need. You can choose and add the veggies according to what your family likes.

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Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.

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Add in the finely chopped garlic and ginger and saute for a minute.

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Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.

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Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.

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Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.

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Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!

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  • 1 tablespoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 2 sprigs curry leaves, chopped
  • 3 - 4 green chillies, chopped
  • 3 - 4 dried red chillies, broken
  • 10 cloves garlic, finely chopped
  • 1/2 inch piece ginger, finely chopped
  • 1/2 cup onion, sliced
  • 3 cups vegetables of your choice (I used carrots, beans, bell peppers and cabbage)
  • 2 sprigs coriander leaves, chopped
  • 1 teaspoon salt
  • 200 grams rice sevai / rice noodles (cook according to package instructions)
  1. Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.
  2. Add in the finely chopped garlic and ginger and saute for a minute.
  3. Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.
  4. Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.
  5. Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.
  6. Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: Tamilnadu