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

[R]

Hello Nichiro,

Just now, finished preparing vepampoo rasam using Mr.Kamath's rasam powder. It was so yummy. I reduced the qty of dhania since preferred the color to be red.

Lots of thanks to you and Mr.Kamath.

Anticipating more recipes..

[Nichiro]

Hello chefvasu,
Curry leaves always means MITHA LIMBDA NA PAN in Gujarati.
The other one is Tej Patta.


Hello Khushi,

I just now met Mr. Kamath. He has promised to teach the method of preparing Rasams and sambars also.

Hello R,
I am also seconding what you just wrote.
The result of Iyengar Rasam made by Mr. Kamth's recipe was just too good. I made it on Sunday evening. Now I have brought 100 gms of new Bedagi chillies and Dhania to prepare the rasam powder in bulk.

[Nichiro]

Just a note on Rasam made by Iyengars in Madras.
For a family of four, apart from Rasam Powder, Little black pepper and little Jeera (1/2 tsp) combined is made in coarse powder and added in Rasam a couple of minutes before you remove from fire.

The dhall water is used as stock. Dhall is used in Sambar. If it is parappu rasam, Dhall is not fully mashed. Rasam from top is served during nights and thick remainder at the bottom is used with Idlies next morning.
Believe me, it is too good.!!

[ash_970]

Hello Nichiro,
Sorry for responding bit late.
Congrats for starting this exiting thread from bringing out the hidden talent in our Indian Culinary Art.
I am very proud of our Art , History , architecture and and all other good qualities underlying in our society with out recognition.

Your step in this direction would go a long way.
Thanks again for your Noble work.

[R]

Hello Nichiro,

Whenever I make rasam, the remainder(rasam mandi) is not coming. Back at home, as you said, they use to keep it for next day which is very yummy to eat with rice or tiffin. Can you tell me the secret for mandi rasam? thanks...

[Nichiro]

Hello R,
Mandi is a technique I learnt from NIZALGAL SUVITA'S family.
They are Iyengars.
She was living in same house as us in CIT colony Madras.
As I wrote before, when you add Parappu, it should not be mashed fully.
As my wife says, it should be left "Kacha Machan" meaning half mashed.
The time to add it is after the Tamarind water is boiled and gets reduced till it leaves raw smell.
At this point, add thoram parappu mashed partly and also if you add Rasam powder now, with coarsely pounded Black pepper and Jeeragam, you will get that rasam mandi next day.
Try it. You will get it.

[g's mom]

Hey Nichiro and others....

I have used mexican chillie called chile guajillo. It gives a very distinct color to the powder and dishes similar to bedagi and also its a sweeter variety as bedagi..... I usually use a few of the regular dry red chillie and a pod or 2 of chile guajillo to get that color for chutneys and chutney pudi.....

Thanks
g's mom

[Nichiro]

Hello g's mom,
Good of you to share this info. Question is, is it as aromatic as Bedagi?

Nichiro

[g's mom]

It has a sweet aroma... cant remember how the aroma of bedagi is... when dry roasted never cooked or helped mom before marriage....

[Seethab]

Hi Hemantji:

Is it alright to make the rasam powder with bedagi alone as I cant eat spicy food. I only use bedagi in my cooking. Will that spoil the taste of the powder?

Thanks

Seetha