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

[Seethab]

Hello Nichiro:

I am sorry should have addressed you as Nichiro instead of Hemant. Habits die hard? will def keep in my mind in future.

Seetha

[Nichiro]

Hello g's mom,
Bedagi has pungent chilli aroma and not sweet.

[Nichiro]

Hello Seethab,

Yes, You may use only Bedagi. The difference will be only in bite. It will smell spicy. But will not be hot.
Spicy means with strong aroma of spices.
Hot means having burning taste.
No problem about name. It happens

[Nichiro]

Hello Friends,
I learnt the method of preparing Rasam as Iyengars do from Mr. Kamath today.(Infact from his boss first and later from Mr. Kamath)
I would put it in proper form today evening and bring it to you.

[R]

Thanks, Nichiro.

Implemented yr method for making mandi in the rasam and of course, succeeded in preparing rasam mandi. Though, have a doubt-while serving, if I mix well and pour it, will the mandi come still?

[Nichiro]

Hello R,
Depends how much dhall you have used.
But my experience says , yes, you will still have a thick residue Mandi next day morning.
Enjoy with Idlies.

[khushi]

Hello Nichiro,
Please post the rasam method you learnt from Mr. Kamath when you get a chance. I have been waiting for that recipe.

Thanks for all the service you are doing for us !!!

-Regards,
Khushi.

[Nichiro]

Hello Khushi,
Actually it is a simple method.
If you start with a litre of water and Dhall mixture to boil, add Tamarind extract and Rasam Powder in the starting itself.
Let it boil to reduce to 900 mlto 850 ml.
This should take about 15 mts of boiling on medium flame.
He told me a very valid thing.
Raw smell of Chillies and tamarind should leave the Rasam.

He stressed that Rasam made in Kalai vessel is best in taste.
Measure of Rasam powder is about 1tsp for one person.

[khushi]

Hello Nichiro,
Thanks for posting the recipe but I have one question, what do you mean by dhal mixture. Also what are the proportions?

-Regards,
Khushi.

[Nichiro]

Sorry Khushi,
Churned Dhall in water ....measure 1 litre.
Amount od dhall to use in rasam depends upon the thickness you like.
Generally down south , the amount of dhall used is very less.
I use about 75 gms of dhall to make rasam for 3 people.