Topic started by Srividhya Mahesh (@ 220.226.52.24) on Sun Jul 25 05:59:05 EDT 2004.
All times in EST +10:30 for IST.

I like hotel rasam as it has a distinct aroma which is missing when i do it at home. I crush garlic slightly and add it to the boiling tamarind water. But the aroma we find it hotel rasam is something totally different. Can u suggest me the right method of doing hotel rasam.
Thanks.

Responses:

• From: Mrs.Mano (@ 213.42.2.27) on: Mon Jul 26 22:50:45 EDT 2004
  
  Hello Srividhya Mahesh!
  I am surprised to know that you like hotel rasam more than the rasam we make in the home. In hotels, even they do not add cooked dal to the rasam. In tamarind water, they add green chillies, peppercorn+cummin seeds powder, curry leaves, coriander leaves, crushed tomatoes, turmeric powder crushed garlic flakes, with the tempering of mustrad seeds, asafoetida pieces and red chillies.This is the method our restaurant follows. But the taste and the quantities of tomatoes will change the rasam's quality to its best.
  
  

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