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C. sapidus

C. sapidus

6 hours ago, Thanks for the Crepes said:

 

According to this article, rasam can be a hard thing to pin down. What kind do you like?

 

It is offered with one dish, the rasam vada app, that I could find on the menu of my local South Indian vegetarian restaurant, Udipi Cafe. They serve their dosa with sambar and coconut chutney. I like this place a lot, and apparently others do too, because it has been here for many years. It does offer Mysore masala dosa and many other types of dosa as well. They serve heavenly idlys here.

 

My mistake - I was thinking of sambar rather than rasam with masala dosa. Good catch, and thanks for linking that article. Sambars that I have had are usually thin, spicy, and tart, more a go-with than a star in their own right. My baseline is the one at Siddhartha, a long-closed south Indian restaurant in downtown Silver Spring. That is also where I discovered masala dosa and palak paneer.

 

I think I made sambar once, but it was not a big hit with the family. Fortunately they liked most other Indian foods that I made.

 

The other day I tried an Indian restaurant near work, and it was truly some of the worst Indian food I have ever had. Everything was completely bland, palak paneer tasted like cream of spinach, and butter chicken tasted like boiled chicken in Campbell's cream of tomato soup. :o

 

On topic, Mrs. C made a nice vegetarian pasta with chipotle and black beans for dinner last night, served with pickled cabbage.

C. sapidus

C. sapidus

5 hours ago, Thanks for the Crepes said:

 

According to this article, rasam can be a hard thing to pin down. What kind do you like?

 

It is offered with one dish, the rasam vada app, that I could find on the menu of my local South Indian vegetarian restaurant, Udipi Cafe. They serve their dosa with sambar and coconut chutney. I like this place a lot, and apparently others do too, because it has been here for many years. It does offer Mysore masala dosa and many other types of dosa as well. They serve heavenly idlys here.

My mistake - I was thinking of sambar rather than rasam with masala dosa. Good catch, and thanks for linking that article. Sambars that I have had are usually thin, spicy, and tart, more a go-with than a star in their own right. My baseline is the one at Siddhartha, a long-closed south Indian restaurant in downtown Silver Spring. That is also where I discovered masala dosa and palak paneer.

 

I think I made sambar once, but it was not a big hit with the family. Fortunately they liked most other Indian foods that I made.

 

The other day I tried an Indian restaurant near work, and it was truly some of the worst Indian food I have ever had. Everything was completely bland, palak paneer tasted like cream of spinach, and butter chicken tasted like boiled chicken in Campbell's cream of tomato soup. :o

 

On topic, Mrs. C made a nice vegetarian pasta with chipotle and black beans for dinner last night, served with pickled cabbage.

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