Comments on: Bhakshala Rasam (Bobbatla Chaaru) http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Sun, 21 Mar 2010 05:18:47 +0000 http://wordpress.org/?v=2.0.4 by: Sudha http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-723503 Thu, 06 Mar 2008 12:12:33 +0000 http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-723503 Hi Indira, I Love this rasam so much. Thanks for the receipe. By the way I am also from rayalaseema(Kurnool). Hi Indira,

I Love this rasam so much.
Thanks for the receipe.
By the way I am also from rayalaseema(Kurnool).

]]> by: usha http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-624372 Fri, 14 Dec 2007 14:47:25 +0000 http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-624372 Dear Indira, Obbattu is my most favourite dish. We also add a little dry ginger to the hoorana. try adding saffron next time. my variation. it tastes divine. for the holige saaru, I add a lttle dhania and garlic. instead of jaggery we add a ball of hoorana to the saaru. that is why it is holige saaru. Dear Indira,

Obbattu is my most favourite dish. We also add a little dry ginger to the hoorana. try adding saffron next time. my variation. it tastes divine.
for the holige saaru, I add a lttle dhania and garlic. instead of jaggery we add a ball of hoorana to the saaru. that is why it is holige saaru.

]]> by: E Nishada http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-414885 Sat, 16 Jun 2007 19:07:47 +0000 http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-414885 My mom makes this (holige saaru) whenever she makes holige (Bhakshala). It is not thick as the picture here seems to suggest and doesn't have any onions in it. I am going to try your recipe out. I am always looking out for these wonderful variations on sambar and rasam! Thank You :) My mom makes this (holige saaru) whenever she makes holige (Bhakshala). It is not thick as the picture here seems to suggest and doesn’t have any onions in it.

I am going to try your recipe out. I am always looking out for these wonderful variations on sambar and rasam!

Thank You :)

]]> by: mika http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-772 Thu, 20 Oct 2005 20:47:56 +0000 http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-772 Indira- We normally do not use onion or chana dal in rasam. I use only tuvar dal. Indira- We normally do not use onion or chana dal in rasam. I use only tuvar dal.

]]> by: Indira http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-768 Thu, 20 Oct 2005 17:01:22 +0000 http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-768 Hi Mika...Adding the turmeric and jaggery makes the rasam look yellow and thick.And also 10 to 15 minutes of simmering reduces it in volume a little bit. I guess you can add the rasam powder instead of red chilli powder, but you are going to get a completely,different taste. We never add rasam powder for this rasam. I am curious, do you also use the chanadal water for rasam/sambhar? Hi Mika…Adding the turmeric and jaggery makes the rasam look yellow and thick.And also 10 to 15 minutes of simmering reduces it in volume a little bit.
I guess you can add the rasam powder instead of red chilli powder, but you are going to get a completely,different taste. We never add rasam powder for this rasam.
I am curious, do you also use the chanadal water for rasam/sambhar?

]]> by: mika http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-767 Thu, 20 Oct 2005 14:40:27 +0000 http://www.nandyala.org/mahanandi/archives/2005/10/19/bhakshala-rasam/#comment-767 Sounds interesting. It is nice to make use of the water that would otherwise be drained off. The second photo makes it look quite thick. Do you reduce it for a long time? We make rasam with a powder. Can I add that in place of red chili powder or will the taste change significantly? Sounds interesting. It is nice to make use of the water that would otherwise be drained off. The second photo makes it look quite thick. Do you reduce it for a long time? We make rasam with a powder. Can I add that in place of red chili powder or will the taste change significantly?

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