Topic started by Shoba (@ earth.singnet.com.sg) on Tue Jul 27 09:31:54 EDT 2004.
All times in EST +10:30 for IST.
1.Was reading an article on Kumarakonam, Kerala and it mentioned this appam alled "Thaamarappam". Does anyone know how to make this?
2. Need some advice to pass on to a friend: The karuvaadu curry she made kept getting saltier and saltier. This despite not adding any salt on its own while making the curry, as the dried fish would already have it. Could this happen coz the salted fish "releases" salt as the gravy sets? What precautions should one take to avoid such a situation? I'm vegetarian and I've no idea what to advise her.
Thanks a lot!
Shoba
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