"UNSUNG CULINERY HEROES.." Udipi Master Chef Sri V

[Nichiro]

India has a rich culinery culture preserved and brought forward by many unsung heroes
who are the real masters of their art. But being uneducated or less educated, their
art lies with themselves . They are also under priviledged and mostly exploited by hoteliers or
well known catering service houses. They spend their whole lives in the kitchen without being
recognised for their talents.
One such unsung hero is SRI VISHWANATH KAMATH of Nagarbhavi.

Sri Vishwantath Kamath was born in A village near Udupi called Shankaranarayana about 53 years back. As all Udupi Brahmis , he was born with a Spatula in hand.
He is an ever smiling unassuming man always busy preparing feasts for marriages etc .
He ,singlehandedly plans, prepares masalas, cooks, oversees and prepares food for upto 1000 people. At any given point of time, he cooks four or five items at a time simultaneously.
He is a store house of traditional Udipi cooking.
He has about 100 traditional recipes stored in his brain .Any dish you want, he will ask "For how many people?"
And out comes exact quantities of each ingredient that he will need.
I consider myself lucky to have come across him.
He has agreed to bring his knowledge and give it to you all.
You may ask doubts, recipes and tips etc concerning Udipi Cooking.
Hope all of you would encourage this simple unassuming man and make him an Idol of Udipi cooking.

[Nichiro]

IYENGAR RASAM POWDER............By Vishwanath Kamath

Iyengars are a group of people having distinctly different language, food habits and their culture.

Iyengar Rasam , sambar and Puliodhirais are loved by one and all.
I am bringing Mr. Kamath's first recipe of Iyengar Rasam Powder.
I will give the Bulk recipe and side by side recipe measurements for home usage.

INGREDIENTS


BULK MEASUREMENT

Fenugreek.........400 gms
Jeera.............450 gms
Black pepper......300 gms
Dhania ..........1000 gms
Salem chillies....500 gms
Bedagi chillies...500 gms
Mustard...........100 gms
Real Asafoetida...7 to10 gms
Curry leaves......150 gms (Only Leaves)
Turmeric .........25 gms
Cooking oil.......125 gms


HOUSEHOLD MEASUREMENT

Fenugreek......... 60 gms
Jeera............ .....70 gms
Black pepper...... 45 gms
Dhania .......... ...150 gms
Salem chillies.... ...75gms
Bedagi chillies.... ..75gms
Mustard........... ....15gms
Real Asafoetida....2 pinches
Curry leaves...... ..2 sprigs
Turmeric ........ ......1/2 tsp
Cooking oil............1.5 tbsp


METHOD OF PREPARATION:


Take an Iron Kadai and first dry roast, Fenugreek,Jeera and Mustard. Roast till Fenugreek
becomes pinkish brown and mustard starts popping.Remove from Kadai and let them cool.

Now add oil in Kadai and first put Black pepper. Once black pepper starts bursting,
add chillies and Dhania and Turmeric roots (Piece them before putting for frying).
Go on turning with a spatula to give equal frying.
Once chillies assume a silken shine on the surface, immediately add curry leaves.
Turn three four times and remove from kadai and immediately spread on a polythene sheet/cloth.
Once the mixture becomes cold, add Hing (Asafoetida) and powder.


Note:
In bulk or home usage, chillies stalk is not to be removed.
Enjoy this powder for preparation of Iyengar Rasam.

[R]

Hi Nichiro,

Bedagi chillies.... ..75gms (What is that Bedagi?)

Thanks in advance.

[Nichiro]

Bedagi Chillies are a type of very aromatic and very bright red coloured red peppers which have no bite.
Grown in Karnataka.

[tomato]

Nichiro,
Could we substitute, kashmiri chillies for bedagi. Also how do we distinguish kashmiri chilli from bedagi, coz so far I used to think that kashmiri chillies r bedagi chillies.

To my knowledge, 'Kamath' is a konkani surname, will Mr. Vishwanath Kamath be sharing some Konkani recipes with us as well.

[Nichiro]

Hello Tomato,
Kashmiri Mirch is known in North. I am not sure about aromatic proprerties. You may substitute Bedagi with it if you find it ok.

Kamath is a surname common to Konkanis and Kanara brahmins.
I am not sure if Mr. Kamath Knows konkani dishes. Today he has gone for marriage cooking. He will be back tomorrow or so.
I will ask and tell you.

[Nichiro]

Next I will post Iyengar Puliodhirai Gojju preparation method.

[chefvasu]

Hi Nichiro,

What is curry leaves? Is it tamalpatra or Limbdo?
I'm always confuse about curry leaves.
Thanks.

[khushi]

Hemantji,
I can't thank you enough for doing this. It is very nice of you. I'm so excited. I will look forward to all Mr. Kamat's recipes. BTW, how do I prepare Iyengar Rasam(Mr.Kamat's style), please let me know. Also, please convey my thanks to him.

-Regards,
Khushi.

[R]