Sir,
In Trivandrum there is a Thulu potti hotel in the west Nada, famous for very
hot rasavada.Gopalakriishnan
On Friday, 31 May, 2024 at 02:19:56 pm IST, Narayanaswamy Iyer
<iyern...@gmail.com> wrote:
Dear folks
Sometimes, rasa-vadai cannot compete with thairu-vadai, especially after the
end of a strenuous office-day.
S Narayanaswamy Iyer
On Fri, May 31, 2024 at 2:48 PM 'venkat giri' via iyer123
<iyer...@googlegroups.com> wrote:
RSVP...Rasam ,Sambar,Vadai &Payasam
*The battle for Sambar or Rasam*
*Resplendent Rasam or Super Sambar*
1. Sambar and Rasam, like Vasishtar & Vishwamithrar, are kulagurus of *Tamil
lunches & dinners.* 2. Both have an army of admirers & at times one is
substituted for the other. 3. In marriage lunches, they go together & in our
homes, for the day to day lunches & dinners, we either prepare sambar or rasam
but less frequently both.4. For Sambar in Palakkadu, they use ground & grated
coconut, whereas in Tamil Nadu, sambar powder is preferred. 5. Availability of
coconuts & pulses determine this & one is not necessarily superior to the
other. 6. However, for marriage lunches, arachuvitta sambar (sambar with grated
coconut) alone is preferred.7. Sambar using sambar powder is looked down upon
as if it plays for the B team.8. Rasam does not entertain such distinction.
Rasam powder is universally used.9.Sambar has to face stiff competition from
Morkhuzhambu, Vettakhuzhambhu, ghothsu & pitlaw & it either over shadows or is
overshadowed by them.10. Rasam fears no such alien threats save the competition
from the Rasam species itself.11. Like Manchester United & Real Madrid Football
Clubs followers, the Rasam protagonists are categorised into two fiercely
competing groups:(a).those who take their Rasam with the sediments
(kalakkivitta Rasam(b) those who would prefer the sediments to remain in the
container (thelivu rasam). 12. Orderliness demands that thelivu rasam group
should have its serving first so that kalakkivitta Rasam group can have the
rest to its heart' s content.13.Lime Rasam dispenses with tamarind & is
healthy.14. However, Pepper Rasam, Jeera Rasam & Kandanthippili Rasam have
therapeutic value & hence are prepared as medicinal prescriptions. 15.They are
taken to come out of certain ailments. Pepper Rasam is prepared for those whose
temperature level is above 100 degrees. 16.Mysore Rasam has all ingredients &
it appeals to our palate. 17. If pure Rasam is like a Semmangudi Swaraprasthara
subtleties, Mysore Rasam, like modern day Dire Strait's "Sultans of Swing",
stirring the youngsters soul. 18. For a few garlic Rasam is the greatest. 19.
However, it has equally powerful enemies, though garlic wins bidding approvals
from doctors.20. Sambar cannot end our meals. It is not a finisher like Dhoni.
21. Invariably it has to be followed by Rasam or Thair Saadam.22.Rasam is
independent & can stand apart, alone.23. When someone is not well, Rasam alone
is prescribed, a privilege that sambar looks at with envy.24. Vadai when soaked
in sambar is known as Sambar vadai, where the prominence is given to the vadai.
25. However, when vadai is soaked in Rasam which is known as Rasa vadai, Rasam
steals the show. 26. One can drink cupfuls of Rasam. If one tries to drink
sambar in a cup, his sanity would be tested - another snub again to sambar.27.
As barbeque is connected with a grill & rotis and nans are linked to tandoors,
sambar boiled in a kalchatti assumes a significant flavour. 28. Rasam boiled in
Kumbhakonam made eeyachombu, lords over our lunches and dinners.29. When we
take rice, quantity of Rasam dominates. In sambar rice, high quantity of sambar
is frowned upon.30. In addition to its intrinsic merits, Rasam is also enjoyed
for one more reason. 31. In marriage lunches, Rasam is followed by payasam.
32. If Rasam comes, can Payasam be far behind, a poet Shelley may have sung
today.33. Milagu Rasam in Western garbs has become mulaguthanni soup in star
hotels.34. In fact, Rasam is a precursor to many modern day soups.35. Software
techies from South India would enjoy their cupfuls of in chosen Rasam even
while embarking upon their coding endeavours.
RegardsV.SridharanTrichy
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