tag:blogger.com,1999:blog-5559606496627451290.post4579168211913115754..comments2024-03-21T23:12:02.566-07:00Comments on Madappalli - Temple's Kitchen: 449: Udupi Rasam Powder/ Udupi Sathuamuthu PowderSadhana Padmanabhanhttp://www.blogger.com/profile/13298898616524777047noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5559606496627451290.post-46523882673198928492017-10-18T23:31:53.964-07:002017-10-18T23:31:53.964-07:00If we don’t have byadagi chillies how much guntur ...If we don’t have byadagi chillies how much guntur chillies are used leelahttps://www.blogger.com/profile/16058690184771125273noreply@blogger.comtag:blogger.com,1999:blog-5559606496627451290.post-71263531129974721892015-11-20T11:42:35.757-08:002015-11-20T11:42:35.757-08:00If you slightly dry fry the cumin seed and add to...If you slightly dry fry the cumin seed and add to the rasam powder, the rasam powder will stay longer days. I always do that. Thanks for the comment.Sadhana Padmanabhanhttps://www.blogger.com/profile/13298898616524777047noreply@blogger.comtag:blogger.com,1999:blog-5559606496627451290.post-40575193434818486112015-11-19T00:23:41.097-08:002015-11-19T00:23:41.097-08:00Usually they advise Jeeragam (Cumin seed) is never...Usually they advise Jeeragam (Cumin seed) is never to be roasted or fried. You have advised differently. Any comments on this?Unknownhttps://www.blogger.com/profile/06138543409805695967noreply@blogger.com