Rasam, the dish made mainly out of Tamarind & Black pepper across South India, is mixed with rice as a second course after a sambhar or Kozhambu and before the Curd Rice.
Here the Rasam is a Kongunadu restaurant from the Sri Krishna Sweets Group at Raja Annamalai Road (Near MCtM School). Kongunadu comprises of Ooty, Coimbatore (the present headquarters of KonguNadu), Pollachi, Tiruppur, Udumalpet, Avinashi, Palladam, Kangayam (the previous headquarters of KonguNadu) to Karur, Erode, Aathur, Salem, Palani, Mettur and Dharapuram.
Its beautiful to convert these old bungalows to such places for public rather than destroying them to give way for a commercial complex. For this reason itself i’ll visit this place, if the taste is not bait.
(Answers to the “Quiz time post” is on Sunday, till then the answers / comments are not released for that post :))
Just thinking about Rasam makes one’s mouth water!
In Rasam there are several varieties and all South Indian Rasams are not the same. I think (I may be wrong) there is no concept of Rasam in Kerala. For many Brahmins, more than the Sambar, it is the Rasam which is the favorite.
Ram: What “Amudhu” is it?
Satramudhu is proper Iyengar word but colloquially it is ‘sathumdu’ or ‘sathmundhu’
Ram: Oh ….
Rasam Mammu and Thachi Mammu are the two greatest dishes to be ever found in this world
Ram: Have to agree with you now .. esp this summer 🙂
Hello from New York! And I like the deisgn of the building to.
Ram: Me too
In Iyengar households, everything is one amudhu. Karamudhu, kannamudhu, sathamudhu etc
Ram: End of it … its all “Amudhu” / Tasty … so let it be called like that 😀
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