Topic started by puratchi-thalaividhi (@ ac8d6b70.ipt.aol.com) on Wed Dec 3 21:42:53 EST 2003.
All times in EST +10:30 for IST.

In some restaurants, I have detected a taste
in the sambar which makes it seem that there
is moongdhal (payathamparuppu) along with thuvar
dhal (maybe a 50-50 combination)

Has anyone used moongdhal in sambar ? Or is it
some other variety ?

Responses:

• From: Hemant Trivedi (@ 203.195.208.26) on: Wed Dec 3 22:18:10 EST 2003
  
  Hello puratchi-thalaividhi ,
  
  You should feel lucky that you have found Pachhai parappu in your sambar.
  According to confession of a Hotel cook from Udipi hotel of repute, hoteliers add,
  Rice conjee (Kuzu)
  Old cooked rice made in paste
  puffed gram powder,
  Old /stale curries
  Masala of Masala Dhosai
  Sour Idly/Dosai batter
  Old Rasam/sambar
  
  In coconut chutney,
  They use only waste from coconut oil industry .The powder is ready made which comes as waste, it is added in 75:25 ratio with fresh coconut scrapping and a liberal dose of Green chillies to make chutney.
  It might surprise you but in Madras , you are likely to find a little idly batter in your chutney.
  
  Nothing goes waste in hotel industry.
  Long Live Udipi and Darshini hotels.!!!
  (It means short lived consumers LOL)
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Dec 3 22:41:34 EST 2003
  
  Hi,
  
  I had one time at my friend's place this sambhar for idly. So, recently, tried the same and it is really good.
  
  As u said, u can use the full moong dhal itself or equal ratio of thoor dhal and moong dhal too. Either way, the taste will be good.
  
  
• From: :) (@ d150-184-242.home.cgocable.net) on: Thu Dec 4 09:54:46 EST 2003
  
  "They use only waste from coconut oil industry "
  
  It looks like this is the secret of the taste in udupi hotels? Use waste get good taste :)
  
  

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